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

"Oh, it's so beautifully done, just like a flower."

"I didn't expect winter melon to be able to do this."

"Shuzhen, when your son-in-law comes here later, you have to let him tell you how to make it. The appearance of this dish alone is worth trying. I'm not even willing to eat it."

"Have you finished taking the photo? Start eating after taking the photo. Don't wait for it to cool down."

"..."

In the private room, Han Shuzhen's best friends looked at the winter melon stuffed chicken breasts that had just been served on the table and were full of praise.

I never thought that the humble winter melon on the market could be so beautiful.

And it should be very simple to do.

Because it didn't take long from the time Lin Xu left to the time the food was served.

Finally, after everyone finished taking photos, Han Shuzhen picked up a winter melon roll and put it in her bowl, took a bite and tasted it.

The winter melon is soft and tender, and its fragrant taste is mixed with the umami flavor of dried shrimps and the soy flavor of steamed fish soy sauce. The various umami flavors are mixed together, making people feel like eating seafood.

The hint of spiciness in the aftertaste whets the appetite intentionally or unintentionally.

People's appetite will increase unconsciously.

After tasting the winter melon, she then tasted the meat stuffing inside. The chicken breast was originally a bit spicy, but after combining the umami of the sauce and the fragrance of the winter melon, the meat filling actually became a lot more delicious.

So delicious!

In addition to being delicious, the most important thing is that you can eat without feeling guilty.

Because it is cooked with winter melon and low-fat chicken breast, which have almost no calories, not to mention gaining weight, you may even lose weight if you eat too much.

"It doesn't even have a trace of oil, but it still tastes so delicious. This skill is really amazing."

"Yeah, I knew it wouldn't be too bad, but I didn't expect winter melon to be so delicious."

"What a wonderful cooking skill that turns rotten food into something magical!"

"You have to learn everything you say later, this is awesome!"

Listening to everyone's compliments, the smile on Han Shuzhen's face never stopped.

When she asked Lin Xu to do it just now, she just had the mentality of giving it a try. Even if it didn't work, it wouldn't matter. But she didn't expect that her son-in-law gave her such a big surprise.

It looks good, tastes delicious, and is low-fat and healthy.

This is simply an ideal meal.

In the past, I could only smile politely when others praised my children for their filial piety, but now I can finally feel proud.

This makes Director Han happier than eating low-fat and healthy food.

And in the private room on the other side.

Chen Wanwan and others who originally said they had almost eaten, when they saw the chicken breast stuffed with winter melon that was suddenly served, they all expressed shock that "it can be so beautiful."

Wu Kexin immediately took out her mobile phone and took a photo. She planned to ask Lin Xu how to do it and reproduce it during the next live broadcast, trying to take off the hat of the flip queen.

"This is a low-fat and low-calorie delicacy specially prepared by the boss for everyone. The ingredients used are winter melon and chicken breast. You can eat it with confidence, and you will not gain weight."

The foreman of the private room on the third floor is also very talkative.

I know what everyone wants to hear most, so I specially tell you the characteristics of this dish.

Low fat? Low card? Not gaining weight?

These words hit everyone's hearts like a giant hammer.

Baobao Shen stood up pretendingly and took the lead in picking up a chopstick and putting it into his bowl:

"You guys keep filming, I'll taste it first."

As she took the lead, others followed suit.

After taking a bite, everyone couldn't help but marvel at the taste and texture of chicken breast stuffed with winter melon.

I have to say that the spicy millet in the sauce is well placed. It not only beautifully embellishes the dish, but also adds a hint of appetizing spiciness to the delicious winter melon.

"Next time I record a show, I must ask Boss Lin to film this dish."

From sitting down to eat to now, Zeng Xiaoqi wants Lin Xu to record it on the show almost every time she tastes a dish.

From the classic cold dish of lotus root with ginger sauce at the beginning, to the pressed pig head and crystal elbow, or several classic boiled dishes, she was very excited.

There is no way, Lin Xu's craftsmanship is great.

Even if there was no crayfish, she still couldn't stop eating.

Now that I have eaten this chicken breast stuffed with winter melon, it will be a +1 for the next episode of the show.

This beautiful host even wants to learn a lesson.

After learning how to cook one portion every day, using this delicious, low-fat and low-calorie dish to reward yourself for the day’s hard work isn’t it better than ordering takeout?

in the kitchen.

As soon as Lin Xuda came back, the car guy in charge of purchasing said:

"Boss, the fat lamb for roasting the whole lamb will be delivered around nine o'clock. Don't delay the marinating, right?"

"No delay."

The three roasted whole lambs will only be used tomorrow night, and the lamb can be marinated for twelve hours, which is enough time, so there is no need to worry about not marinating it properly.

Che Zai said again:

"Boss Huang sent a message saying that a batch of chickens raised in the mountains will be sent to the capital tomorrow afternoon and asked if we want them."

Free-range chickens in the mountains?

Lin Xu thought of the chicken stewed with mushrooms he got two days ago and asked curiously:

"Did you buy hazelnut mushrooms and potato vermicelli?"

"I bought it. I bought a special kind of Zhen Mushroom, the kind without roots. Boss Huang said if it doesn't taste good, he will pluck off his head and play it as a football for us."

Lin Xu: "..."

That thing is bloody and whirring, so why is it kicking?

Lao Huangming knew that he couldn't do this, so he dared to say this, right?

This would have to be replaced by senior brother and Chef Dai who like to have fun, and they are afraid of trampling him to death.

"Since there are hazelnut mushrooms and potato powder, let's order some. Tomorrow evening we will make chicken stewed with mushrooms. Don't eat too little. Don't eat enough."

"okay!"

After giving instructions to buy chickens, Lin Xu took out all the remaining tendon jelly from the cold storage.

First cut into strips, then into slices, and finally put into lunch boxes.

Boxes of jelly tendons are packed and placed in a packaging bag. Disposable tableware and a small box of specially prepared dipping sauce are placed inside. This is a special souvenir for ladies.

Originally, he wanted Che Zai to add more tendons.

But after calculating the cost, I felt it was not appropriate, because for the same effect, pig skin is much cheaper than tendon.

And compared to tendons, pig skin can also be made into crystal skin jelly that is no less beautiful than crystal elbows.

So let’s switch to pork rinds.

Thinking of this, he ordered the car boy:

"When I import pig skins in the past two days, I will buy a few more boxes. I'm going to make some crystal skin jelly to try."

Well, not only do they have to do it, but Baby Shen and Auntie Shen even have to learn it.

If these two people learn how to do it, they will probably enjoy the process of cooking delicious food just like the last time they made fruit cheese. By then, the amount of pork rinds used will skyrocket.

Therefore, please prepare more to avoid affecting the normal use of the store.

The next evening.

While the mutton was slowly turning in the oven, Boss Huang also delivered the free-range chicken ordered by the store.

"Boss Lin, you served the roasted whole lamb without saying a word. I have to order one later and invite Senior Brother You and the others to come here and give it a good rub."

Lao Huang is in his fifties. As a supplier of high-end ingredients for many restaurants in Beijing, he has his own experience in stabilizing his customer base.

For example, now, after hearing that the store had roasted whole lamb, he immediately ordered one.

I plan to use this roasted whole lamb to entertain the chief chefs of Diaoyutai.

This not only supports Lin Ji's business, but also maintains the relationship with the head chefs of Diaoyutai, killing two birds with one stone.

Lin Xu said:

"No problem, I'll leave it for you tomorrow night."

Boss Huang sent several young roosters that were free-range in the mountains. They were about seven or eight months old. Although they were not particularly big, they were all well-proportioned.

This shows that chicken is not a quick fix.

When you take it out of the bag, the chicken is still warm, which means it has just been slaughtered and delivered.

Soak the chickens in water to wash off excess blood, and clean the chicken feet, combs, necks and other parts that are difficult to clean.

While the chicken is soaking, soak some potato vermicelli in warm water.

In Northeastern stews, you can basically put some vermicelli into it, which can not only absorb the soup, but also enrich the ingredients in the pot.

I made a lot of vermicelli today because I heard that I was going to eat chicken stewed with mushrooms in the afternoon. Song Tiantian even skipped a bowl of rice at noon and specifically told Lin Xu to put more vermicelli.

In her words:

“The chicken stewed with mushrooms without vermicelli is simply not the taste of Northeast China!”

After soaking the potato vermicelli, Lin Xu took over the mushrooms that Boss Huang had guaranteed with his head.

Hazel mushroom is a specialty mushroom from the Northeast. It is usually made into dried products for consumption. The dried hazel mushroom looks somewhat similar to the tea tree mushroom.

But in terms of taste, it is more delicious than tea tree mushrooms.

In Northeastern cuisine, hazelnut mushrooms have a high status. Add hazelnut mushrooms to many dishes, and the taste will immediately jump to a new level.

Put the dried hazelnut mushrooms in a basin, add water and wash them several times to remove as much impurities as possible from the hazelnut mushroom caps.

When scratching and washing, you have to stop once the yellow juice comes out. This is the umami substance in the hazelnut mushrooms. If it is washed away, the taste of the stewed chicken will be worse.

Drain the hazel mushrooms, put them back into the basin, and soak them in warm water.

After doing this, the chicken is almost soaked.

Lin Xu took it out of the water, put it on the cutting board and started chopping it into pieces.

When making chicken stewed with mushrooms, the chicken pieces should not be too small, otherwise it will not reflect the heroic spirit of Northeastern people, but will reveal a small-minded atmosphere.

But it won't work if it's too big. It won't be cooked well if it's too big.

Under normal circumstances, chopping into walnut-sized pieces is just right.

First cut off the neck and head of the chicken, chop it up and put it in a basin. Then chop the chicken body along the back, divide the chicken into two even pieces, and finally cut it into even pieces of meat.

After cutting, cut some large slices of ginger and green onions, prepare a few star anise, and the ingredients needed to make chicken stewed mushrooms are ready.

Just as he was about to do it, Wei Qian came over.

He asked curiously:

"Lin Xu, do you have to use hazelnut mushrooms when making chicken stewed with mushrooms? Can ordinary shiitake mushrooms be used?"

"Okay, you don't have to be particular about eating it by yourself. It's totally fine to add mushrooms."

"Well, if we don't have potato vermicelli, can we replace it with potato chunks?"

"Also... you can even replace the onions and ginger with green and red peppers cut into pieces. This way, it will be your famous braised chicken in Shandong."

Ma Zhiqiang on the side echoed:

"If you cut the potatoes into bigger pieces and the chicken pieces into bigger pieces, and then cook some trouser belt noodles after stewing, it will be the famous large plate chicken in the northwest."

Wei Qian:? ? ? ? ? ?

Why don't you two sing in harmony and talk about cross talk?

Lin Xu put a large iron pot on the stove and prepared to cook this Northeastern dish.

The reason why I used an iron pot is because the amount of food today is a bit large, and an ordinary wok cannot hold it.

In addition, when making Northeastern stew, I always feel that it is not authentic without using a large iron pot.

Pour soybean oil, which is popular in the Northeast, into the pot. When the oil is hot, add onions, ginger, star anise, and garlic and fry until fragrant. Then increase the heat on the stove to maximum and pour in the chopped chicken pieces.

Chicken Stewed with Mushrooms is very similar to Shandong Fried Chicken. There is no need to blanch the chicken during cooking. The chopped chicken pieces are directly put into the oil pan and stir-fried. Use high-temperature hot oil to stir-fry the moisture in the chicken pieces to the maximum extent.

Such cooking requirements mean that only freshly killed chicken can be selected for this dish.

If it is frozen chicken, the effect will be greatly reduced.

And if you don’t blanch the frozen chicken, you won’t feel safe eating it.

You need to be patient in this step. You need to stir-fry for a while to allow the peculiar smell in the chicken to evaporate with the water vapor in the meat.

Stir-fry until the fat in the pan becomes clear again before proceeding to the next step.

"I estimate that when people from Shandong invaded Guandong, they brought fried chicken to the Northeast. Then based on the characteristics of the cold weather in the Northeast, they added home-picked and dried hazel mushrooms and vermicelli."

Wei Qian looked at Lin Xu's operation and immediately started analyzing it like a scholar.

When he said this, Lin Xu also felt that the methods of chicken stewed with mushrooms and fried chicken were indeed very similar, especially the front, which was almost exactly the same.

When the chicken pieces in the pot were fried and the oil became clear again, Lin Xu cooked the cooking wine along the edge of the pot. After the alcohol evaporated, he added light soy sauce, dark soy sauce and two small spoons to increase the base flavor. salt.

Stir-fry the chicken in the pot again, so that the color of the dark soy sauce hangs evenly on the chicken pieces, then put the soaked hazelnut mushrooms into the pot, and then pour the water for soaking the hazelnut mushrooms into the pot.

The water in the basin cannot be poured out completely, and the remaining bottom must be poured out to prevent sedimentation of sand on the bottom of the basin.

There were many people today, and there were a lot of vermicelli to put in. The water for soaking the mushrooms was not enough, so Lin Xu added two more bowls of water to cover the chicken pieces.

Then cover the pot and start simmering.

This kind of free-range chicken is different from the fast-growing chicken from chicken farms. The meat of fast-growing chicken is loose and can become mushy after just a little stewing, while the meat of free-range chicken is still tight after being stewed for a long time.

Lin Xu turned the heat on the stove to medium-low and prepared to simmer for half an hour.

When making chicken stewed with mushrooms, the vermicelli should not be put in too early, otherwise the soup will be absorbed and the vermicelli will easily burn to the bottom.

Wait until the chicken is almost simmered and the juice is ready to be reduced. Add the soaked vermicelli so that the vermicelli can absorb the excess soup and the vermicelli will be smooth and chewy.

Forty minutes later, the chicken was cooked through.

You can smell the unique aroma of hazelnut mushrooms and the deliciousness of chicken without lifting the lid of the pot.

The combination of the two makes people greedy when they smell it.

Lin Xu took out the soaked vermicelli, poured some dark soy sauce into it and stirred it to give the vermicelli a color to make it look more appetizing. Then he opened the lid and put the vermicelli into the pot.

Simmer over high heat.

When stewing, shake the large iron pot constantly to prevent the vermicelli at the bottom of the pot from sticking to the bottom, and to speed up the evaporation of water.

Wait until there is only a little bit of soup left in the pot, then take it out of the pot and put it into a basin.

The red chicken nuggets, the shiny vermicelli, and the hazel mushrooms that have become swollen after absorbing the soup all exude a rich and alluring fragrance.

It is worthy of being one of the four major stews in Northeast China. The taste is really amazing!

Today's dish is quite large, just enough for three pots.

As soon as it was ready, Song Tiantian appeared at the door of the kitchen:

"Boss, are you ready? I'm waiting to eat."

Wei Gan picked out a pot of vermicelli and handed it to her:

"Did you ask for more vermicelli at noon? This basin has the most, take it away and eat it. If it's not enough, remember to come up and eat it. There's a good chance we won't be able to finish it all."

"Okay, okay, thank you, Master Wei."

"Thank you. Lin Ji is like a family when you come here. Come and eat quickly."

Although Wei Qian is also a big guy, he is full of fat, almost completely opposite to Song Tiantian, who is strong and has no fat.

So when he saw Song Tiantian, Wei Qian was filled with envy.

When will we be able to build such muscles all over our body?

After the kitchen was ready, dinner started.

At this moment, his father-in-law's family of three and Chen Yan were already waiting at the booth on the second floor. Seeing Lin Xu coming over with a small pot of chicken stewed with mushrooms, Shen Guofu couldn't help but sniffed:

"It used to be said that when my uncle comes to visit, the chicken's soul will die. Our family is just the opposite. I didn't let my uncle eat the chickens raised at home. Instead, the sky came to eat my uncle's meal."

Lin Xu smiled and said:

"Don't say that. It's an honor for you to come here to eat. If you don't come, maybe other customers will find the food so unpalatable that even my own family won't taste it."

As soon as he said these words, Shen Guofu was so happy that he immediately wanted a glass of liquor.

It's a pity that we drove here today, and Director Han just punished him for drinking last night, so old Comrade Shen smacked his lips helplessly and started eating with the rice.

"Wow, these vermicelli are so delicious!"

Shen Jiayue likes to eat vermicelli. As soon as Lin Xuda put the basin down, she put a chopstick on the rice and ate it like noodles.

After eating, take two bites of rice.

That’s a real treat!

The dish stewed in this iron pot has a strong aroma. After the vermicelli is put into the pot, most of it is absorbed immediately. So when the vermicelli is cooked, the aroma of the chicken and the umami of the hazelnut mushrooms are also eaten into her stomach, which makes her addicted. .

Chen Yan originally had little interest in this dark stewed dish.

But seeing that my cousin ate it so deliciously, I decided to try two pieces.

As soon as she tasted it, she immediately felt that the rice was too short.

With such fragrant chicken nuggets, such smooth and tender vermicelli, and such delicious hazelnut mushrooms, how can you only eat a bowl of rice? This will make Northeastern people think they look down on Northeastern cuisine.

Well, I'll have to serve a bigger bowl later, lest people say we're regionally discriminatory.

Downstairs, Song Tiantian was holding rice and eating it with big mouthfuls.

The boss's skills are really good. The chicken and hazelnut mushrooms are stewed very well. The potato vermicelli is also delicious, absorbing the soup and yet still being tender and smooth.

It really feels like returning to my hometown!

But being here is also home. Didn’t Master Wei just say that when you enter Linji, you become a family.

A family has to help each other and take care of each other!

So how do we take care of each other?

Thinking of Wei Qian's fat body and the physical training she had experienced in the sports school, Song Tiantian's eyes suddenly lit up:

"How about I urge Wei Gan to lose weight?"

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I originally wrote 6,000 words, but I felt it was not suitable for the plot and deleted 1,000 words. As a result, there are only 5,000 words left in this chapter. Please vote for me, brothers!