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

"Junior brother, do you know where in the capital is suitable for couples to visit?"

On the way to Building No. 10, Xie Baomin suddenly asked such a question, which surprised Lin Xu.

A good place for couples?

Senior brother, there is something going on.

Lin Xu asked curiously:

"Senior brother, are you planning to go out with your sister-in-law?"

Well, first ask who you are going with. If you are going with your sister-in-law, let Shen Baobao or your sister-in-law recommend it, so that the senior brother can have a good romance.

If you are with someone else, then prepare a table of green dishes when you see your sister-in-law.

As for whether she can realize her good intentions, it depends on her ability to understand.

"Isn't your sister-in-law going to start school soon after the summer vacation? She said she wants me to take her out to play while the child is boarding at school... It's so annoying to do this when we are an old married couple!"

Tsk, tsk, tsk, he said it was annoying, but the corner of his mouth almost reached his ears.

I remember the first time my senior brother went to the store to help, the helpless expression on his face when he talked about his wife and children, and then look at the happy look on his face now.

Is this a grasp of the context of a harmonious life?

Taking out his mobile phone, Lin Xu sent a message to everyone in Aite among the high-end VIP customer groups of Linji Food:

"My senior brother plans to spend a day in the capital with his sister-in-law. Do you have any recommendations?"

As soon as it was sent out, Shen Baobao came up with random ideas:

"You can go climb Badaling!"

Lin Xu: "..."

The couple was looking for a place to have fun, not abuse. Besides, they were both natives of Yanjing, so they probably had no interest in Badaling, right?

If you have the time, why not go straight to Zhangjiakou and take a self-driving tour?

My sister-in-law Chen Yan is quite reliable:

"It's hot now, so you can find a well-reviewed script agency to play script killing that's suitable for couples, or go to Universal Studios to play roller coasters or something to find the joy of childhood."

Brother Qiang also came up with an idea:

"The aquarium is fine, it's cool, or you can go horse riding at a suburban racecourse, it's very fun."

Then, Yue Liyue, Geng Lele and others all expressed their opinions.

Lin Xu couldn't help but sigh. Sure enough, single people know more.

He conveyed everyone's opinions to his senior brother.

Xie Baomin thought about it and said:

"Let's go to the aquarium first. When I got married, I said I would take my sister-in-law to the beach to see dolphins, but I haven't seen them on several trips. This time I went to the aquarium to fulfill her request."

Look at the happy look on senior brother's face.

Lin Xu felt that he would have to take Baby Shen out to play later.

Well, you can’t always think about making money, you also have to go out and relax.

Come to Building 10.

Guo Weidong is already waiting.

"Master Lin, when will the new store open? Then I will notify Xinghai to attend the opening ceremony."

"The date hasn't been set yet, let's wait until it is set."

After greeting Lin Xu, Guo Weidong glared at Xie Baomin angrily:

"You bitch, stealing tea leaves from me doesn't matter, but you actually gave them to others. When Qiu Zhenhua came over with the tea leaves, I was stunned. How can there be such a shameless person like you in the world?"

he is very angry.

But Xie Baomin still looked like he was laughing and joking:

"Why are you still angry? You still took half of the tea leaves in the end... Stop beeping and make roast suckling pig quickly. I'm already hungry."

Guo Weidong: "..."

You come here hungry every time, so you use this place as a love canteen, right?

He led the two of them to the kitchen, where the chefs were busy preparing the dishes for lunch.

In a room at the end of the kitchen, there are two ceiling stoves neatly placed.

In Cantonese cuisine, whether roasting suckling pig, roasting goose in a deep pit or roasting pork, there are more opportunities to use a hanging stove.

Lin Xu planned to go back and ask Xu Xinhua if he needed it, he could put a multifunctional hanging stove like this in the braised food room on the first floor.

In this way, it will be much more convenient for him to make roast meat.

"To make roasted suckling pig, you first need to prepare suckling pig salt, suckling pig sauce and crispy water. Master Lin has made roasted whole lamb, right? How about I tell you to do it?"

Is there such a good thing?

Lin Xu knew that Guo Weidong wanted to give him some advice.

He hurriedly put on an apron and washed his hands carefully:

"Thank you very much, Chef Guo, for your guidance."

Guo Weidong smiled and said:

"You are so talented, even if I don't give you any guidance, it shouldn't be difficult for you to make roast suckling pig."

These words made Lin Xu very emotional.

This is the disadvantage of establishing a character.

Now everyone knows that they are very talented in cooking.

From now on, you must be careful about your words and actions in front of outsiders.

To avoid making common-sense mistakes that will lead to the collapse of the building.

"Let's adjust the suckling pig salt first. This is a powder. It is not limited to use when roasting suckling pig. Most meats that need to be marinated in advance can be marinated with suckling pig salt."

Is it so widely used?

Then I have to study hard!

"The powdered ingredients of suckling pig salt include 750g of table salt, 500g of seasoning powder, 25g of thirteen spices, 150g of sand ginger powder, 50g of star anise powder, and 50g of five-spice powder. These powders are mainly used to remove fishy smell and increase flavor. The suckling pork is used to adjust the base flavor, so it tastes more delicious.”

While talking, Guo Weidong took all the seasonings from the mixing table next to him and threw a small basin in for Lin Xu to mix the powder.

"Chef Guo, what is flavored rice noodles?"

Xie Baomin next to him said:

"It's powder made from MSG. MSG is a commonly used freshness-enhancing condiment in restaurants, but young people nowadays are very resistant to it, so don't mention it when you shoot the video, so as not to cause trouble with you."

Lin Xu was immediately happy.

It seems that senior brother has been watching a lot of online cooking videos recently.

He took the electronic scale in the kitchen and started to weigh the condiments, then poured them into a small basin, weighed them all and started stirring the powder in the basin:

"Is this much material just for a suckling pig?"

Guo Weidong shook his head:

"One suckling pig only uses more than 300 grams. These ingredients are enough for five suckling pigs."

Ho! No wonder a pound and a half of salt is not the amount of a pig.

After mixing the powder evenly, Lin Xu started making the sauce under Guo Weidong's guidance.

"250 grams of oyster sauce, 500 grams of hoisin sauce, 500 grams of Zhuhou sauce, 125 grams of sesame paste, 250 grams of peanut butter, 200 grams of minced garlic, 100 grams of tangerine peel... This is the amount for ten suckling pigs."

When he heard that there was tangerine pirong, Xie Baomin, who was waiting to eat it, couldn't help but praise:

"It seems that Dongdong has really used his best skills this time, without any reservations."

Tangerine peel is known as the secret weapon of Cantonese cuisine chefs. Many dishes require tangerine peel to enhance the flavor, but many Cantonese cuisine chefs do not mention this at all when teaching cooking.

As the executive chef of Diaoyutai, Xie Baomin knows this very well.

So when he heard that there was 100 grams of tangerine peel, he immediately gave a thumbs up and praised Guo Weidong's approach of teaching everything to everyone without reservation.

"When I make the water hibiscus later, I hope you won't hold back either."

"Don't worry, it won't happen. With the relationship between us, I won't cheat anyone else, and I won't cheat you."

It would be better if Xie Baomin didn't say this.

When he said this, Guo Weidong immediately said to Lin Xu:

"Master Lin, why don't you make Qingshui Hibiscus later? I don't trust your senior brother very much."

"Okay, Chef Guo."

Lin Xu held a kitchen knife and listened to the two middle-aged men bickering while chopping garlic.

After cutting the garlic, I took the tangerine peel over. As soon as I started cutting, Guo Weidong reminded me:

"Tangerine peel is useful, but it cannot be abused. You must use Xinhui tangerine peel that has a certain age. If you just peel two oranges and put the peel in, it will only be counterproductive."

Lin Xu asked:

"How many years is better?"

"It can last for more than ten years. The tangerine peel of this year will basically melt after being heated, and there won't even be any dregs. You don't have to worry about eating it."

After cutting the tangerine peel, Lin Xu put all the ingredients into a basin and stirred evenly with a small spoon.

Next, it’s time to make the crispy water.

This is also the most important ingredient for roast suckling pig.

Whether the skin water is good or not is directly related to the quality of the dish.

"200 grams of red Zhejiang vinegar, 1,000 grams of white vinegar, 200 grams of strong white wine, 200 grams of rose wine, 100 grams of maltose, one lemon, and 30 grams of baking soda."

Crispy water is also used when making roasted whole lamb, but for that crispy water, you only need to use red Zhejiang vinegar, which is the absolute best in crispy water. Unexpectedly, red Zhejiang vinegar became an ingredient in roasted suckling pig.

Lin Xu asked curiously, wanting to know the reason for this.

Xie Baomin said:

"The whole lamb is roasted with its skin peeled, and the color is slow, so you need to add more red vinegar. But the suckling pig is roasted with the skin on, and the color is fast. If there is too much red vinegar, the color of the roasted suckling pig will be heavy, so you need to add white vinegar. neutralize."

Guo Weidong added:

“Not only do you need to add less red Zhejiang vinegar, but also the amount of maltose cannot be too much, otherwise the roasted pig skin will turn black and the appearance will not look good.”

This is all based on experience!

Lin Xu secretly remembered it.

I plan to get a few suckling pigs when I go back and try grilling them over fruit charcoal in the yard of the West Fourth Ring Villa to see if I can replicate the recipe of roasting suckling pigs.

If possible, wouldn't it be possible to improve our lives tonight?

Well, I won’t be able to live in the villa after the new store opens.

So we should take advantage of these few days when we are not busy and try our best to improve the life of our family members.

It saves my father-in-law from having to eat weight-loss meals every day with his mother-in-law who is addicted to weight loss. The originally happy old Shen is almost turned into a depressed old Shen by the weight-loss meals.

The crispy water is ready, and all the seasonings for roast suckling pig are ready.

Guo Weidong brought a slaughtered suckling pig from the cold storage and placed it on a tray on the workbench, and said to Lin Xu:

"Since you know how to roast whole lamb, it's up to you to modify the roasted suckling pig."

Lin Xu didn't refuse either.

It happened that he wanted to see the difference between roasting suckling pig and roasting whole lamb.

"First split the pig's head from the chin and dig out the pig's brain to prevent it from flowing around during roasting and ruining the appearance of the suckling pig."

When Lin Xu heard this, he immediately placed the suckling pig belly up on the tray.

He grabbed the kitchen knife and cut open the suckling pig's chin along the slit in the abdominal cavity.

He has the skills to decompose a whole pig, so he cuts the pig in a measured manner without damaging the pig skin. After all, suckling pigs basically just eat crispy skin.

After breaking open the pig brain, use a spoon to carefully dig out the pig brain.

The suckling pig's brain is very tender. Beat an egg and sprinkle with some chopped green onions and steam it in a steamer. After it comes out, just pour some light soy sauce on it and it will taste very delicious.

It's a pity that I can't take care of this at the moment.

Lin Xu grabbed the kitchen knife and chopped down the suckling pig's cervical spine, all the way to the tail vertebra.

Just like roasting a whole lamb, the spine of the suckling pig must be cut off from head to tail. This is not only to cut off the nerves and prevent convulsions during roasting, but most importantly, it allows the pork to be roasted quickly and also allows the suckling pig to cook quickly. The pig poses more beautifully.

Well, unlike roasting a whole lamb that lies completely on the grill, the suckling pig's skin needs to be completely taut and swollen, preferably a cylinder with a plump skin.

This shape would be difficult to achieve without cutting off the spine.

After the spine was severed, Guo Weidong looked at it and gave Lin Xu a thumbs up:

"Master Lin's knife skills are really good. He cut just right and didn't hurt the pig skin at all."

Cooking is a skill that knows everything.

With the technique of roasting a whole lamb as a base and mastering the basic cooking techniques of cutting a whole pig, Lin Xu did this step quickly and well.

“Next, cut the pork leg into pieces and remove the shoulder blades from the pork leg.”

The shoulder blades will hinder the shape of the suckling pig, so they need to be removed. After removing them, a few ribs near the neck should also be removed. This is all for the convenience of roasting.

Then, under Guo Weidong's guidance, Lin Xu separated the meat from the leg bones, and then cut the ribs one by one with a knife to facilitate roasting and marinating.

Then cut the knife in the thick parts one by one.

This not only allows the suckling pig to be marinated more thoroughly, but also allows excess fat and moisture to escape from the pork during roasting, making the suckling pig taste more delicious.

After everything is done, sprinkle a layer of suckling pig salt evenly inside the pig's abdominal cavity.

After spreading it, rub it carefully with your hands to allow the suckling pig salt to fully penetrate into the pork.

Then add the suckling pig sauce, spread it evenly, and let the sauce completely seal the powder in the pork, so that the marinated pork will be more flavorful.

Spread it all over the inside and outside, place it on a tray and start marinating.

"Chef Guo, how long does this need to marinate?"

"Half an hour is enough. Once it's marinated, I'll teach you how to put it on the fork and blanch the skin. This is also an essential step in making roast suckling pig."

After speaking, Guo Weidong went to inspect other areas of the back kitchen.

Unlike Building 2, which has few customers, Building 10 has many customers ordering meals every day, so Guo Weidong cannot be a hands-off shopkeeper like Xie Baomin. He has to patrol around to prevent the dishes from overturning.

It seems that Chef Guo really wants to teach me... Lin Xu looked at Guo Weidong's back and sighed in his heart, and then looked at Xie Baomin who was playing with his mobile phone next to him.

Wasn't it senior brother who proposed the exchange at that time?

Why are you so completely indifferent right now?

Do you think you know everything and don't have the mood to learn, or are you in the middle of a second love affair with your sister-in-law, so you don't have time to learn?

Lin Xu didn't dare to ask. He could only look at his senior brother with the look of a top student looking at a scumbag, and then went to the cold storage to pick up a suckling pig and practice knife modification again.

There are ready-made ingredients, and there are experts who can be consulted at any time.

Such a good learning opportunity, even if you don't have a cooking study card, you must seize it.

Half an hour flew by.

After Guo Weidong came back, he saw Lin Xu pickling another one. He couldn't help but nodded and said:

"With high talent and willingness to work hard, there is no reason why you can't succeed."

He brought a long fork and a hook.

The long fork is used to turn the roasted suckling pig by hand, while the hook and fork is used to hang it in the hanging stove.

Practice long forks first.

Guo Weidong took a fork and started to fork from the tail of the pig.

First pass through the pig's hind legs, then through the ribs, and finally through the front legs of the pig's elbow.

After it is put on, use a long square piece of wood and put it vertically along the spine of the suckling pig. Then take two wooden strips and insert them behind the front legs and in front of the hind legs respectively, so that the wooden strips catch the steel fork. At the same time, it just holds up against the square wood.

In this way, the bones are pushing against the steel fork, the steel fork is pushing against the wooden bar, and the wooden bar is pushing against the square log. The suckling pig's spine is suddenly pushed up, and the suckling pig is stretched out. Swelled up.

"The long fork is held up like this, and the short fork goes in the opposite direction, because when it is hung, the pig's head must be facing up, otherwise the roasted lard will ruin the appearance of the suckling pig."

Building No. 10 did not have an open-fire stove suitable for long-fork roasting, so Guo Weidong removed it and replaced it with a hook-fork.

Lin Xu held up another marinated suckling pig and tried the long fork first, then the short hook fork, finally understanding the process.

Next it’s time to perm the skin.

This step is to allow the pork skin to relax and bulge, and to wash away the marinade on the surface, to prevent it from gelatinizing during roasting and affecting the presentation.

Boil a pot of water, cool it to 70 or 80 degrees, use a spoon to ladle water and pour it on the pig skin until the pig skin becomes hard.

After showering, wipe off the surface moisture and hang it in a ventilated place to dry for a while. After the surface moisture is completely dried, start applying crispy water.

"When applying crispy water, the pig skin must be kept dry, otherwise the color will be uneven when baked, which will affect the overall presentation."

Lin Xu imitated Guo Weidong's example and scalded the pig he had marinated in this way. He also hung it in a ventilated place to dry it, and then used a brush to evenly apply a layer of crispy water on the pig skin.

In order to make the roasted suckling pig look better, it needs to be brushed three times.

After three passes, hang it in a ventilated place to dry again before putting it in the oven for baking.

This kind of fully automatic oven with adjustable temperature at any time is quite convenient for roasting suckling pig. You can set the temperature and forget about it. The hanger inside even has an automatic rotation function, so you don’t even have to turn it over.

But there was no such thing in the villa. Lin Xu curiously asked Guo Weidong:

"Chef Guo, if you want to use fruit charcoal to bake in the yard, what should you do?"

"You need to hold the roasting fork and keep rotating it. In addition, the suckling pig should be kept half a meter away from the charcoal. Don't get close. The suckling pig is delicate and can easily burn."

As he was talking, Xie Baomin, who had finally finished flirting with his wife, reminded:

"You have to be patient when grilling with charcoal. There is basically no change in the first ten minutes, but you have to turn it when you need to. You can't be lazy, otherwise the color of the suckling pig will be uneven."

Guo Weidong asked in surprise:

"You know how to roast suckling pig? Then what did you do in exchange for me?"

Xie Baomin said with a smile:

"I definitely know how to do it. This thing isn't even remotely difficult. My junior brother doesn't know how to do it, so I asked you to teach him."

"Then why don't you teach it yourself?"

"It's not just that you are idle. I'll find something for you to do. It's said on the Internet that people are prone to problems when they're idle. I'm doing this for your own good."

Guo Weidong: "..."

Believe it or not, I will kill you with a steel fork!

This is the busiest time in Building 10, and you are still causing trouble for me, you piece of shit.

"Chef Guo, please calm down and don't be as knowledgeable as my senior brother. I will make water hibiscus for you later. I will make it from beginning to end. I will make sure you can learn it."

Lin Xusheng was afraid that Guo Weidong would really grab the steel fork and shine it on his senior brother's stomach, so he quickly grabbed the two of them.

Forty minutes later.

The ceiling stove was opened, and a pleasant fragrance wafted out from inside.

Use a special iron hook to lift the hook on which the suckling pig is hanging outwards, and a suckling pig that is red and shiny and full of fragrance will be roasted.

After the two suckling pigs are all taken out, remove the hooks and square wood soaked in grease while they are still hot.

Arrange the suckling pig on a plate.

Lin Xu couldn't help but admire:

“This suckling pig is amazing, and Chef Guo’s skills are truly unparalleled.”

Guo Weidong said proudly:

"If you want to keep it crispy, you can apply a layer of sesame oil on the surface, so that even if it's cold, the skin will still be crispy."

While he was talking, Xie Baomin scratched the suckling pig with a kitchen knife. The crispy sound was very tempting.

"How about it, Junior Brother, does it sound good?"

"Sounds good."

“If it sounds good, it tastes good!”

After speaking, he chopped the suckling pig in half with a knife, put half of it into a packing box that was ready at some point, and said to Lin Xu and Guo Weidong:

"You guys go on, I'm going to bring some food to my wife."

Lin Xu: "..."

Please pay attention to your waist, senior brother.

Don't overwork yourself!

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The recipe for the three ingredients of roasted suckling pig was shared by Cantonese cuisine master Li Yongzhou in [Chef Bang Chef Starts Dinner]. Interested friends can take a look. It seems that it has been recommended in the daily guide. In order to welcome new friends, everyone should try to post more food pictures in the book circle, so that these new friends can see the enthusiasm of our food book friends! This chapter has 5600 words, please order it in full, brothers!