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

"Damn, this prawn really tempts me!"

“As a shrimp eater, the shrimp is so well cooked that I can’t resist it.”

"The king of crossovers has crossed over again, but I'm not surprised at all."

"I really didn't expect that while Boss Lin was busy working for Diaoyutai, busy promoting his hometown's scenic spots, busy being a video UP host, and busy being an anchor, he would still have time to enter the TV industry."

"And it is said that he played billiards with his rich father-in-law at night."

"If I have such a rich father-in-law, he can beat me every day, let alone play billiards."

"..."

Under Lin Ji's food topic, the scheduled video has long been forwarded by enthusiastic fans, and now everyone is discussing it enthusiastically.

For them, the dish of braised prawns in oil is not unfamiliar, because Lin Xu cooked it once when he returned to his hometown, and both the proprietress and Zeng Xiaoqi posted pictures online.

But the picture is a picture, and the scene without the juice looks impactful.

In addition, when the teacher made it later, he deliberately adjusted it to slow motion, and the oily sauce slowly poured on the red prawns, and also poured on everyone's hearts.

"No wonder Boss Lin hasn't updated the video of braised prawns on the short video platform. It turned out to be for a TV show."

"Then the other dishes he didn't cook are also reserved for the show?"

"What dish?"

"Colorful Horseshoe Cake. I have seen the High Priest, Sister Xiaoqi, and Wu Kexin posting about it in the past two days. Yue Li Yue even conducted a wave of reviews in the live broadcast room. It feels like people all over the world are eating Colorful Horseshoe Cake. And But I can’t eat it.”

"I hope Boss Lin won't forget us old fans who have been sending coins and forwarding it."

"That's right. Outsiders can't see the Yanjing Tourism Channel, and they don't want to install the Yanjing TV APP. I really don't know where to watch the video."

"..."

While everyone was discussing, Shen Jiayue posted a message in the topic:

"All the dishes cooked by Boss Lin will be re-recorded and released on the short video platform, and some cooking tips will be interspersed during the recording process. Please don't unfollow me!"

In order to warm up in the early stage, Lin Xu will often appear in TV programs.

But once Lin Kee Food's business gets on track, he will gradually reduce the number of appearances.

After all, the chefs and senior brothers in the store are also waiting to show their faces.

As soon as Shen Baobao's news came out, everyone immediately said they would not cancel their attention.

Just kidding, after you cancel, how can you still watch the fat Dundun, the pretty boss lady, the delicious dishes, and the beautiful scenery?

Well, following an account and seeing so much content is so cost-effective!

Program recording site.

The fried chicken with soy sauce was ready. After taking the close-up, Zeng Xiaoqi tasted it and couldn't help but say:

"Wow, this diced chicken is so fragrant and tender, it's as good as your senior brother's!"

When Miss Zeng went to Linji for an interview, she happened to meet Xie Baomin, who was helping in the store. She was lucky enough to taste the sauce-fried chicken cooked by this Diaoyutai chef, so she was deeply impressed by the dish.

She felt that Lin Xu's cooking skills were on par with Chef Xie's.

"It's still not as good as my senior brother. His cooking skills are worse than mine."

The sauce-frying technique has always been excellent, but Xie Baomin's cooking skills are obviously perfect.

So whether it's taste or presentation, it's the senior brother who is better.

After the recording, Geng Lishan tasted it again as usual:

"Well, it's exactly the same as the stir-fried chicken with sauce that was popular in Beijing decades ago. It's not like now, where all the ingredients are added to the dish, making it nondescript."

Well worth it!

It’s really worth it!

The previous braised prawns were an old recipe from decades ago, but I didn’t expect that the stir-fried diced chicken in sauce also tasted old. It was like going back in time.

Lin Xiaoyou really has nothing to say.

It is really a blessing for me, Geng Lishan, to have such a lifelong friend!

After sighing, he focused his attention on the half-fat and half-lean piece of lamb shank and green onions.

The first two dishes were outstanding.

Then this fried lamb with green onions is even more worth looking forward to!

Compared to braised prawns and diced chicken stir-fried in soy sauce, stir-fried mutton with green onions is more popular and is still a very popular dish even now.

But as the popularity increases, more and more attentions are paid to it.

For example, for ingredients, you should choose hind leg meat with a little fat. The mutton fiber in this part is slightly thicker, which makes it more chewy but not too chewy.

With the fat on the surface of the mutton, it tastes fragrant and strong.

It would not be good if lamb tenderloin was used.

Because the tenderloin is too tender, it has no texture when chewed. When eaten with green onions, it will give people the feeling that they have eaten the green onions but not the meat.

The piece of hind leg meat on the table now has a little fat, but it is not too fatty. It is an ideal choice for making lamb stir-fried with green onions.

You can tell at a glance that Lin Xiaoyou is also an expert.

Then I won’t talk too much, just sit back and wait to try it out.

Lin Xu took a sip of tea, rested for a while, and then continued recording.

In order to prevent the audience from seeing that it was recorded on the same day, Zeng Xiaoqi also changed her clothes. Black wide-leg pants and high heels made her look half a head taller than Shen Baobao.

The drapey pea green shirt on the upper body not only perfectly showed off Zeng Xiaoqi's good figure, but also formed a color contrast with the dish of fried mutton with green onions.

"Is it okay if I wear this, Boss Lin?"

"Okay, very beautiful!"

Put the microphone back on and start recording the show.

"As a Beipiao, I found that people in Yanjing like to eat mutton. Be it boiled mutton, mutton scorpions, mutton soup, or grilled mutton, they are all very popular in the capital. Among them, there is a stir-fried dish that is very popular among many people in the capital. If you don’t eat for three days, you’ll be ravenous. This dish is made of green onions, fried rice, mutton, and meat!”

The camera followed Zeng Xiaoqi's movement to the stove, and Lin Xu's figure appeared again.

"Today we are fortunate to have Boss Lin here to teach you how to make this dish. Hello, Boss Lin."

"Hello, Sister Xiaoqi."

The procedures for the three dishes are almost the same, and Lin Xu can memorize them all.

After the opening ceremony, the introduction of ingredients began.

"The ingredients and seasonings used for stir-fried lamb with green onions are very simple. They mainly include lamb shank, Shandong green onions, ginger, garlic, balsamic vinegar, soybean soy sauce, salt and sesame oil."

After the introduction, Zeng Xiaoqi asked:

"Why do you emphasize Shandong green onions, Boss Lin? Are you from Shandong?"

"I am not from Shandong, nor am I a son-in-law from Shandong. The reason why I emphasize Shandong green onions is because they are sweeter and have a better effect of improving freshness when put into dishes."

Geng Lishan nodded slightly, agreeing with this.

Shandong green onions are an essential ingredient in fried mutton with green onions.

Not only this dish, but other dishes that require shredded green onions, such as shredded pork with Beijing sauce and roast duck, all need to be made with Shandong green onions, and only the white part of the green onions can be used.

Such scallions are sweet, fresh, and without any residue. They can neutralize the saltiness of the sauce and add a fresh taste to the dishes.

After Lin Xu finished the introduction, he began to change the knife.

He picked up the mutton and instead of slicing it directly, he picked out the fascia of the mutton along the texture of the muscles.

"When making mutton, the fascia must be removed, otherwise the dish will be chewy and tooth-consuming."

He explained while working hard. After trimming the fascia from the lean meat, he turned the meat over and gently trimmed off a thin piece of fascia from the fat part.

This layer of fascia is called the "cloud skin" of mutton. If it is not removed, the mutton will not be chewy.

After all the fascia is removed, cut the lamb leg meat into strips of about six centimeters along the texture of the lamb, and then cut the lamb into slices.

When the cameraman came over to take a close-up, Zeng Xiaoqi also stood aside and watched. If it was easier, she planned to go back to the rented house and do it herself.

At this time Lin Xu said:

"You don't need to cut the meat too thin, about 1.5 millimeters is best. This thickness can be fried quickly and have a certain chewiness at the same time."

Zeng Xiaoqi was delighted when she heard that the meat slices did not need to be cut too thin, haha, this is just in line with my knife skills!

But when she heard it was 1.5 millimeters, a series of question marks suddenly appeared in her head.

It’s 1.5mm, isn’t it too thin?

Boss Lin, do you have any misunderstanding about Bo?

Thinking about her skill in cutting potato shreds, which is thicker than the French fries sold in KFC, Miss Zeng wisely chose to give up.

Forget it, there's no need to cut off your hands for a dish.

If you want to eat mutton stir-fried with green onions in the future, you should shamelessly go to Boss Lin for a meal.

After the lamb is cut, place it on a plate and set aside.

Then start chopping onions.

"Only use the white part of the green onion. When cutting, use a small hob so that the green onion can spread quickly and be broken when it is passed through the pot."

When cutting round food, a hob block is generally used.

The so-called hob is actually not the knife rolling, but the ingredients rolling under the knife.

Roll the ingredients after each cut so that the cut ingredients are more even and easier to cook, and the surface area is larger, making it easier for the soup to catch.

When cutting round food, you should cut it along the center of the circle, which is called the axis in jargon.

When cutting, the kitchen knife exceeds the axis of the food, and the cut pieces are larger. This type of hob is called a large hob.

If it does not exceed the axis of the food, it is a small hob.

After cutting the green onions, Lin Xu gently rubbed his hands on the chopping board twice to spread the green onions in layers, and then put them into a large bowl.

After the mutton and green onions are cut.

Lin Xu chopped some more minced ginger and garlic.

"You need to prepare more minced garlic, because during the cooking process of this dish, you need to put minced garlic into the pot three times."

three times?

Zeng Xiaoqi asked:

"Why, Boss Lin?"

"In order to remove the fishy smell, garlic has a strong effect on removing the fishy smell, so it is best to add some when cooking mutton."

Zhen Wensheng looked at Geng Lishan and asked:

"Mr. Tateyama, is Master Lin right?"

"No, not only do you have to put garlic three times, but you also have to cook it with vinegar twice. This is all to remove the smell."

Geng Lishan is becoming more and more satisfied with Lin Xuzhen. There are really fewer and fewer young people like this who understand the ancient methods.

Take this dish as an example. If you find a young chef from a restaurant to cook it, you will definitely be served with oyster sauce, cooking wine, pepper, etc.

But in fact, cooking wine and various spices cannot be added to stir-fried mutton with green onions.

Because the mutton in this dish has its own aroma, once cooking wine and spices are added, the aroma of the meat will be completely suppressed, and the whole dish will be lost.

After everything was ready, Lin Xu set up the wok and started cooking.

He first slid the pan, then added a tablespoon of cold oil and turned the heat to maximum.

While waiting for the oil to heat up, he said to the camera:

"The firepower of small family stoves is small, so I suggest that when cooking this dish, no more than half a catty of meat should be cooked at a time. This way, it will cook quickly and the soup will not come out. Otherwise, the water in the meat will be gurgled out, which will greatly affect the appearance. .”

These words made Zeng Xiaoqi's heart beat louder.

Before starting, she specifically asked if the dish was difficult.

Lin Xu said it was not difficult.

Isn’t it difficult when the requirements are so high?

Sure enough, the chef’s words can’t be trusted!

After the oil is hot, Lin Xu puts the chopped ginger and one-third of the minced garlic into the pot and fry them until they are fragrant.

Then pour the sliced ​​meat into the pot and spread it out with a spoon immediately to allow the meat to change color quickly, which can lock in the moisture in the meat.

After all the meat slices are scattered, pour a small spoonful of balsamic vinegar into the pot along the edge.

When vinegar evaporates, it can take away the odor in the meat and achieve the effect of removing fishy and odor.

Lin Xu didn’t forget to remind him when he was stir-frying:

"The vinegar must be cooked from the side of the pot, so that the vinegar can evaporate immediately. If it is poured directly into the pot, it will become sour lamb."

After cooking the vinegar, pour a little soy sauce into the pot.

This can not only add a little background color to the dish, but also increase the sauce flavor of the dish.

Finally, add a small spoonful of salt to add a little flavor to the meat.

By the time you reach this step, the seasonings have basically been put in.

Lin Xu held the pot with one hand and quickly stir-fried it with a spoon in the other hand. This had two purposes. One was to stir up the seasonings quickly, and the other was to speed up the evaporation of the water in the pot and prevent the meat slices from coming out of the soup.

After all the meat slices are fully colored, add the minced garlic for the second time, then add the chopped scallions into the pot, and continue to stir-fry.

The aroma of garlic wafts out of the pot first, followed by the aroma of onions.

Stir-fry for seven or eight seconds. When the green onion slices in the pot have been stir-fried evenly, add some more balsamic vinegar along the edge of the pot.

This step is to take away the last odor, and at the same time make the mutton taste slightly sour, making it more appetizing.

After cooking the vinegar, stir-fry again. When the vinegar in the pot has evaporated, add the minced garlic for the last time. After stir-frying for a while, add some sesame oil along the edge of the pot.

Stir-fried mutton with green onion belongs to Shandong cuisine. The biggest feature of this cuisine is that almost every dish uses sesame oil to enhance the aroma and taste.

After adding sesame oil, stir twice and turn off the heat.

When placed on a plate, the meat slices are oily and exudes a strong aroma of green onions, while a little bit of soup seeps out from the bottom of the plate, which is in line with the characteristics of this dish's "buttery sauce".

"Wow, it smells so good."

Lin Xu put the wok and spoon back on the stove and said to Zeng Xiaoqi:

"Try it, sister Xiaoqi, try the taste."

Zeng Xiaoqi did not move her chopsticks immediately, but ran to the side with the bowl, opened the rice cooker and filled herself with some steamed rice.

"When I first smelled it, I almost cried with greed. If I try it now, it must be paired with rice, otherwise such a perfect dish will be wasted."

She picked up a chopstick of soupy vegetables from the bottom of the plate, put it into the bowl, mixed it with the rice, and then put it in her mouth.

The moment he ate it, the host's face suddenly showed a shocked expression:

"Oh my god, isn't this food so delicious?"

The mutton is super tender, fragrant and chewy in the mouth, with a hint of appetizing sweet and sour taste.

The green onions inside are soft yet crispy, and taste sweet and chewy without leaving any residue. It goes perfectly with the lamb.

Zeng Xiaoqi felt that her favorite dish for cooking would have to have a new place, and this mutton fried with green onions would definitely occupy a place.

This taste, this texture, the starting price is at least three bowls of rice.

I never imagined that a pile of mutton cooked together with a green onion would taste so good.

And the seasonings used are very simple. Apart from salt and soy sauce, the rest is just a little balsamic vinegar used in the cooking pot, which is unbelievable.

“It’s delicious, it’s so delicious!”

After the filming, the surrounding staff consciously began to serve themselves rice. After serving, they came here to pick up a pair of chopsticks and stir-fry the mutton with green onions, and ate it deliciously, imitating Zeng Xiaoqi.

Geng Lishan looked at everyone eating and said with a smile:

"Little friend Lin's craftsmanship is really impressive, and I have the nerve to try it."

He put a piece of mutton into his mouth and chewed it slowly, then slapped his thigh:

"It's delicious! It's so delicious! Xiaoyou Lin, I can see that you didn't try your best in the last competition, so you didn't hold back!"

It’s so frustrating to think that I have been thinking hard for many nights to formulate the game process, but I can’t force Xiaoyou Lin to use full power mode.

But this also illustrates how powerful Lin Xu's cooking talent is.

He is truly someone who is held in God’s arms and fed!

It was already past five o'clock in the afternoon, and today's shooting officially ended. While everyone gathered around to taste the dishes on the table, Lin Xu quietly left the shooting scene with Geng Lishan.

Later, when the people in the station deal with the couple casually, they have to enter the intense editing process. After the editing is completed, it has to be submitted to the station leader for review, and time is tight.

So the two of them didn't bother anyone anymore.

After driving Geng Lishan to his doorstep, Lin Xu declined the calligrapher's invitation and drove to the West Fourth Ring Road to have dinner with Shen Baobao and his father-in-law and mother-in-law.

Geng Lishan walked into the house with his hands behind his back and found that Lele had returned from school again and was playing with a brand new laptop.

"Didn't your dad say that he wouldn't buy a computer until you were admitted to college?"

"My dad didn't buy this, Brother Xu gave it to me."

Xiaoyou Lin?

Upon hearing this, Geng Lishan frowned:

"Girl, what are you doing collecting other people's things? How will grandpa face them in the future?"

Geng Lele smiled:

"Aren't you two going to be sworn brothers? Isn't it normal for me to accept a gift from my godfather?"

Geng Lishan: "..."

This is the truth, but you can’t ask for someone else’s computer.

"How much does this computer cost?"

"Sixty or seventy thousand, it's the best configuration on the market... Old man, I didn't accept Brother Xu's things, but someone got the naming rights for three months based on your inscription. If you don't accept this gift, Brother Xu will be embarrassed. If I accept your letter, then if the advertising effect is not good, won’t it still be Lin Ji’s business that will lose money?”

You are so upright and don't accept any money. Brother Xu can also settle the accounts with his own brothers, okay?

Geng Lele knew the secrets of this very well, so when Lin Xu sent the computer, the girl did not refuse.

After listening to his granddaughter's explanation, Geng Lishan finally understood Lin Xu's good intentions.

He sighed:

"Young Lin is truly a gentleman from ancient times!"

In the kitchen of the West Fourth Ring Villa.

Shen Jiayue is handling the freshly soaked chicken wings under the guidance of Aunt Liu.

"Just cut it horizontally a few times. This kind of knife is not very particular... Yueyue, how about I do it for you? Anyway, Xiaoxu is not here right now and no one knows."

"No, no, no, I want to cook it myself!"

Since making various fruit cheeses last time, Baby Shen feels that the good wife and mother gene in his body has awakened.

Well, since I am engaged to Xu Bao, I must be a qualified wife and let Xu Bao have a steaming meal when he comes home!

So she planned to learn her favorite Coke chicken wings from Aunt Liu.

You have to learn this, and Xubao will be able to taste my craftsmanship every day from now on!

After all the chicken wings were recut, Aunt Liu said:

"Cut some green onion and ginger, then heat the oil in a pan and fry the chicken wings. When both sides are golden brown, add the green onion, ginger, salt, and then pour in a bottle of Coke. The method is very simple."

Hmm...it sounds really simple.

Baby Shen clumsily chopped some onions and ginger, then set up a wok, heated it up, then poured some cooking oil into it, then turned it around to pour out the fat.

Xubao explains the steps of sliding the pot every time, and my baby also learned it!

Hee hee, I am indeed a clever and beautiful cook!

Pour the oil again, put the chicken wings into the pan and fry slowly.

After one side was fried, he turned it over under Aunt Liu's guidance and started frying the other side.

Fry both sides, add onion and ginger, and sprinkle with a small spoonful of salt.

At this time, the household nanny called Aunt Liu at the kitchen door and asked about the cleaning situation on the first floor. Aunt Liu said to Shen Baobao:

"Just take a bottle of Coke from the refrigerator and pour it in. I'll teach you how to collect the juice when I come back."

"Okay Aunt Liu!"

Baby Shen opened the refrigerator in the kitchen and prepared to get a bottle of Coke.

"Which flavor is better?"

She looked at the drinks in the refrigerator and was immediately attracted by the blue plum-flavored Coke.

Wow, this romantic blue color looks so high-end. The Coke chicken wings will definitely be as romantic as the love between me and Xu Bao.

Well, it’s you!

Baby Shen returned to the stove with the bottle of blue plum-flavored Coke. After unscrewing the lid, he poured tons of Coke in the bottle into the pot.

Then cover the lid, turn to medium heat and start simmering.

Haha, next is the time for my little chef Yueyue to show off her skills.

After you make it later, be sure to take a photo and send it to Yan Bao so that she can feel how awesome this cook is.

Uh-huh, let her know that not only is her figure incomparable to mine, but her cooking skills are even worse.

Not long after, the sweet aroma wafted out of the pot.

Baby Shen sniffed, this is the smell!

She wanted to open the pot and take a look, but she was afraid that the aroma in the pot would dissipate, causing the chicken wings to become unpalatable.

When cooking for the first time, it must be perfect!

While he was thinking about it, Lin Xu walked into the kitchen with his car keys:

"Why are you here? What's simmering in the pot?"

"The chef has prepared a surprise for you!"

surprise?

Lin Xu walked to the stove and raised his hand to remove the pot lid.

Looking at the green chicken wings inside that seemed to have been tempered with poison, he turned to look at his baby and said:

"This surprise is very well prepared. There is no need to prepare it next time."

"Why acridine Xubao?"

"This will make the police mistakenly think that you want to murder your husband."

Shen Baobao originally thought that her Xubao was joking, but when she saw the chicken wings in the pot, she was immediately frightened by the color of the chicken wings:

"Ah ah ah ah, why did the romantic blue color I specially prepared become like this?"

————————

When I was writing the ending, I suddenly wanted to drink plum-flavored Coke... This chapter has 6,200 words, brothers. Even though my shoulders are uncomfortable, I actually updated 11,800 words today, which is 200 words short of the goal of 12,000 words. Cross waist! By the way, please give me a monthly pass!