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

"Senior brother, does leek moss also have the effect of nourishing the kidneys?"

Lin Xu finally saw that the box of ingredients sent by Boss Huang all had unique skills, and they all had the effect of cheering up the middle-aged man.

Xie Baomin said:

"Leek moss is the essence of leeks. Its main function is to replenish kidney qi. When kidney qi is sufficient, power will be sufficient. These are all connected with the same qi."

Ho!

Senior brother, why don't you sell health care products?

With this theoretical knowledge, I estimate that I can become a close friend of those uncles and aunties in no time.

Who would have thought that the dignified head chef of Diaoyutai's state banquet is actually a health care product marketing genius who was delayed by cooking.

After taking out the leek moss, Lin Xu saw his senior brother take out a small bag of small scallops.

"This is mussel, which is also very good for the body. It is a perfect match with chives... I might as well tell you that this is a health-care dish that I eat once a week, senior brother. Otherwise, do you think I would be so strong? "

Lin Xu:? ? ? ? ? ?

I don't think you are physically strong.

Selling and boasting like this always gives people the feeling of bringing goods in reverse.

But as for the dish itself, it should taste very good. The fresh scallops are full of umami, and the leeks are also very rich in umami.

Seafood paired with the freshness of plants is twice as delicious and twice as delicious.

As for the health benefits that senior brother boasts of...

This is not something I should be concerned about at my age. We have a plug-in in hand, and all the fatigue will disappear every day after sleeping, so there is no need for food supplements.

Xie Baomin poured out the scallops, took a knife, quickly opened the scallop shells, and then picked out the edible meat from the scallops in a few strokes.

Not all parts of the scallop are edible.

The internal organs and excretory parts of the scallop must be removed before the remaining meat can be eaten.

"This kind of scallops may not be big in size, but the meat is very tender. It can be cooked through with a little frying without blanch. If you buy frozen scallop meat from the market, it is better to blanch it for safety reasons."

Xie Baomin explained the method to Lin Xu while cleaning up.

After all the scallop meat was removed, he rinsed it with clean water, then put it in a basket and began to control the water.

Then pick up the leek moss and wash it with clean water. Then cut off the slightly older roots and throw them away. Then cut the rest into inch-long sections and put them in a basket.

Now that everything is ready, start preparing the ingredients for this dish.

The ingredients are very simple, just a little minced ginger and garlic for removing the smell and some shredded red pepper for color matching, nothing else is needed.

When ready, set up the wok, moisten the pan first, then add a little vegetable oil and a little lard into the pan.

Scallops and leeks are both umami ingredients, so add a little lard to increase the plump texture of the dish, which will make it taste more delicious.

After the oil is hot, add the minced ginger and garlic and sauté until fragrant.

Then pour in the scallop meat and stir-fry over high heat for ten seconds. The water in the scallops will be slightly fried to make the scallops more umami-rich.

Then cook the cooking wine and light soy sauce sequentially along the edge of the pot, stir-fry the seasonings evenly, then add the chives and red pepper shreds, then add a small spoonful of seasoning salt and a few grains of sugar, and continue to stir-fry.

Although leeks and leeks are very similar, they are slightly different in cooking techniques.

Leeks will be cooked immediately after being put into the pot. If you don't scoop them out quickly, the soup will come out, making the dish watery. Therefore, how to prevent the soup from coming out is the key point in cooking leek dishes.

Leek moss is cylindrical or rectangular in shape and is harder to ripen than leeks, but it also has a high moisture content.

Therefore, when cooking this kind of ingredient, you can't just pour it into the pot and cook it like leeks. You have to continue to stir-fry it over high heat, so that the dish can stay crisp and tender without leaving the soup.

Stir-fry over high heat for more than 30 seconds. When the surface of the leek in the pot looks like it is moistened with oil and the flavor of the leek becomes more intense, take it out of the pot and put it on a plate.

"This dish is easy to make and tastes delicious. Junior brother can practice more when he is not busy."

After serving the dish, Xie Baomin did not eat it immediately, nor did he ask anyone to send it to the private room upstairs for entertaining. Instead, he talked to Lin Xu about the key points of stir-frying based on this dish.

"This kind of seafood is paired with green vegetables. Adding some lard when cooking will have unexpected effects. In addition, don't add salt before putting the vegetables into the pot. The seafood itself is salty, and adding salt will make the meat stale easily."

Lin Xu nodded, and he could try making it for his father-in-law next time.

Anyway, even if it overturns a little, he won't mind. After all, middle-aged men care more about the function of nourishing the kidneys and strengthening the waist than the taste.

This is the most important thing.

After talking about the key points of production, Xie Baomin reminded me again:

"This dish must be eaten in one go. Don't leave any leftovers or let it get cold, otherwise the fishy smell of the scallops will appear and the taste and texture will be greatly compromised."

"Okay senior brother, I remember."

While the two brothers were chatting, Shen Guofu returned to the kitchen:

"It's so difficult for a man. As soon as I heard that okra has beautifying effects, my wife, daughter and niece pushed me aside and refused to taste it... Eh? Is this leek moss? Oh, this is a good thing, I'll take the lead. Have a taste."

He didn't know about the treat upstairs.

I thought the two brothers were preparing dinner for themselves.

So he took away the plate of fried mussels with chives and moss just out of the pot without any courtesy. Before leaving, he asked Xie Baomin to go out and have a drink together.

Walking out of the kitchen, Lao Shen was still muttering in a low voice:

"I'm so excited today. These little leeks and these little scallops are great treasures that can cheer up men. I feel several years younger even before I even eat them."

Xie Baomin: "..."

Junior brother's father-in-law really doesn't regard him as an outsider.

But they are all men, I understand.

Lin Xu smiled sheepishly:

"Brother, this..."

"It's okay, it's okay. There are no other dishes today. There are many such dishes. Let's continue. It just so happens that you have to learn more. Don't be like me, who has been complained by your sister-in-law these past two days."

Lin Xu:? ? ? ? ?

I didn't ask anything. Why did you tell the truth?

Perhaps he realized that he had let something slip, and Xie Baomin was desperately trying to make amends:

"Don't think too much about me, junior brother. You're complaining that I don't exercise anymore. In the past, I had tendons and a little bit of eight-pack abs. Unfortunately, I haven't exercised over the years, and my eight-pack abs have become almost the same."

Don't overpaint senior brother, the more you overpaint, the darker it becomes.

Xie Baomin took out a bag of oversized oysters from the foam box, and then ordered to Qin Wei who had just finished his work not far away:

"Xiao Qin, steam these oysters with garlic. Just call me when they're done. Don't bring them over yet."

At this moment, he and Lin Xu were at the door of the kitchen.

Therefore, Shen Guofu can walk in from time to time and take away the prepared dishes. The steaming cabinet is at the very back, with a long cooking area in the middle, making it difficult for outsiders to walk in.

After arranging the garlic oysters, Xie Baomin took out two yams.

This is not an ordinary vegetable yam, but an iron yam, which grows on the mountain. It doesn’t look good despite its appearance, but it is as hard as a stone and is a famous tonic.

After taking out the yam, he ordered the car boy:

"Che, go down there and catch some loaches for me. I want those yellow loaches."

Are you planning to make loach clay pot with yam?

When two plates of food were taken away in succession, Xie Baomin couldn't help but turn up the heat.

After arranging for Qin Wei and Che Zai to do the work, he soaked some small bowl ears, the best product among black fungus, and planned to blanch them later and serve them with purple onions for cold serving.

This kind of good food doesn’t need to be processed, it just tastes good.

After soaking the fungus, he took out two pork kidneys.

"If you want to replenish your body, you need kidneys. Lamb kidneys are also fine. However, it would be a bit repetitive to make lamb kidneys after roasting a whole lamb today, so I asked Lao Huang to make some pork kidneys."

While he was talking, Che Zai just walked in with a few loaches fished out from the aquarium.

Upon hearing this, the honest boy immediately asked:

"Chef Xie, didn't you just say that these dishes were arranged by Boss Huang? How come you asked him to prepare them?"

Xie Baomin: "..."

Fortunately, you are an employee of Linji. If you were an employee of Building 2, I would first punish you by washing dishes for a month.

He coughed dryly:

"Old Huang Guang said he was weak and didn't know what to eat. He asked me for advice, and I gave him a menu and asked him to prepare it according to the menu... Why don't you help me clean up the loach, the mucous membrane outside Scratch and wash it with salt."

Chezi agreed and went to work in front of the pool nearby.

Xie Baomin began to pack the pig kidneys.

downstairs.

Shu Yun had just finished greeting an old customer when he saw Qiu Zhenhua walking in.

She quickly walked over to say hello:

"Hello, Chef Qiu, we meet again... I'm really sorry before. It was all arranged by Chef Xie. I also..."

Qiu Zhenhua waved his hand:

"No need to explain, only that bitch can handle this, it has nothing to do with you. But now, it won't be as comfortable as Diaoyutai."

In the past, at Diaoyutai, there were fewer customers and higher benefits. Occasionally, you would get bonuses when you encountered reception tasks.

But now, there is no such leisure.

Shu Yun smiled and said:

"When I received the invitation from Boss Lin, I also considered these things. Then I thought about it. If I don't go out and try my best while I'm young, I won't have the chance to do it when I get older."

Shu Yun is only in his twenties. He needs to have academic qualifications and abilities.

So you can get along well in Diaoyutai.

But the front desk manager is not a chef, and there is no saying that the older he gets, the better he gets. When he gets older, he will be removed from front-line positions to make room for younger people.

At that age, even if there is a similar invitation, I probably won’t dare to come out and try it.

After all, there are seniors at the top and young at the bottom, so we don’t dare to be willful.

After listening to Shu Yun's words, Qiu Zhenhua said with emotion:

"You made the right choice. If I had had your courage back then, I might have become the vice president of a listed catering company now."

A well-known catering company that had not yet emerged invited Qiu Zhenhua to join.

He hesitated again and again, and finally listened to his family's persuasion and stayed in Diaoyutai.

Now that company has become a giant, but I am still just a chef. Although I have no worries about food and clothing, but looking back, if I had been impulsive back then, I would now have a net worth of at least one billion.

But in life, no one has the right to look ahead.

After the impulse passed back then, I might even lose my pants.

Therefore, Qiu Zhenhua just sighed and was not really worried about the decision he made back then.

"Chef Qiu has stood at the top of the pyramid and become a leader in the industry. No matter where he goes, everyone has to call him master. This is the treatment of a winner in life."

Shu Yun's words made Qiu Zhenhua nod.

But then I thought about it, I was standing at the top of the pyramid and still being bullied by Lao Xie, no, no matter what I said tonight, I had to join forces with Lao Song, Lao He and the others to get this shit drunk.

When he thought of Xie Baomin, Qiu Zhenhua's elegance suddenly disappeared.

He looked at Shu Yun and asked:

"Has Lao Xie arrived already?"

"Yes, Chef Xie has been here for a while and is cooking with our boss in the kitchen upstairs."

"Really? Then I'll go over and have a look."

Qiu Zhenhua came upstairs in a hurry. As soon as he entered the kitchen door, he saw Xie Baomin teaching Lin Xu the wheat knife technique commonly used when cutting stir-fried pork kidneys.

The wheat ear knife method is a type of flower knife. Use an oblique knife to make a cross knife on the pork loin. The angle of the tilt should be large. After cutting, cut into sections every two or three centimeters.

After being heated in this way, the flaky pork loin will automatically curl up.

The flower knife above will also separate and spread outward, looking like wheat ears, so it is called wheat ear knife technique.

Qiu Zhenhua looked at the ingredients in the foam box and said:

"Lao Xie, Lao Xie, how weak have you been during this period? With so many warm and tonic ingredients, I think you should go to a regular hospital for a check-up, so as not to delay your condition."

Well, although I don’t know who prepared these ingredients, just put them on Xie Baomin’s head.

Anyway, this guy has done many evil things, so no one will speak up for him.

Xie Baomin glanced at him and then said to Lin Xu:

"Pork kidneys have a strong smell. After cutting them, you have to soak them in water to remove the smell, so as not to put on a pair of gold-rimmed glasses and pretend to be an intellectual."

Qiu Zhenhua: "..."

Where did you idiot learn so many saucy words?

Seeing Lin Xu learning how to make kidneys, the executive chef of Building 6 did not bother him. Instead, he said from the side:

"The most important thing in making pork kidneys is the heat. In addition, the sauce must be prepared in advance, otherwise the cooked kidneys will not taste good and taste weird, as if you suddenly bumped into your senior brother while enjoying the beautiful scenery."

"Qiu Qiu, are you excited?"

"Lao Xie, when Lao Yin comes back, if you don't make your master's clear soup noodle dish, we won't be done with your trick on me with Shu Yun!"

Noodles in clear soup?

Lin Xu heard about this for the first time and asked curiously:

"What kind of noodles are noodles in clear soup, senior brother? Is this also Master's original creation?"

He knew about the clear soup noodles, but now that Qiu Zhenhua said it so officially, it would definitely not be as simple as boiling the noodles in plain water. It should be the same as the clear water hibiscus and white jade lotus root silk, both original creations of the master.

Now I have learned two of Master’s original dishes.

If you can learn this clear soup noodle dish, wouldn't it be equivalent to completing the task of master's original dish?

That mission is related to two lost dishes.

We have to find a way to get it done as soon as possible.

"On the day Master retired, he made himself a bowl of noodles..."

Xie Baomin briefly introduced the clear soup noodles and then said:

"When Lao Yin comes back from the northwest, I will make this noodle that condenses the essence of Bai'an and Hong'an. Then you can go too, junior brother, and try to carry forward our master's skills."

"Okay senior brother!"

Even if you don't invite me, I will find a way to come over and see you.

If there are perfect-level cooking cards later, you can't use them randomly. You should keep at least one on hand, so that you won't be scratching your head and unable to learn when your senior brother takes action.

I saw Qiu Zhenhua having nothing to do.

Xie Baomin ordered:

"Qiu Qiu, why don't you get busy and go cook these iron yams with the loach. I can't count on you for difficult dishes. Isn't this refreshing side dish not difficult for you?"

"Are you going to die for not being sarcastic?"

Qiu Zhenhua lightly kicked Xie Baomin's leg, then took the iron rod and yam to the stove next to him to pack them away.

At this time, Che Zi had finished cleaning up the loaches and stood next to Qiu Zhenhua, planning to secretly learn some skills.

Scratch and wash the pork kidneys twice to remove the blood and fishy smell inside.

After taking it out, put the chopped pork loin in a large colander, squeeze it slightly with your hands to remove the excess water, then put it in a basin and start marinating.

Put cooking wine, light soy sauce, pepper, egg white and a little dry starch into the basin, mix well and then marinate.

The purpose of adding starch is to lock in the moisture in the pork loin, making it more tender and delicious.

Taking advantage of the marinating time, Xie Baomin made another sauce.

Add salt, sugar, light soy sauce, chopped green onion, pepper and a little cornstarch into a bowl, mix well and set aside.

"These two materials feel almost the same. Why do they need to be used twice?"

Lin Xu was a little curious.

Wouldn’t it be enough to put it all in one step while marinating?

Xie Baomin said with a smile:

"This won't work. If you add enough at one time, the sauce will contain too much water, which will affect the shape of the kidneys. Moreover, pouring the sauce when the temperature in the pot is the highest will also lower the temperature and make the kidneys more tender."

When cooking stir-fried kidneys, the oil temperature in the pot should be as high as over 80%. This high temperature will make the kidneys mature quickly and also significantly reduce the moisture in the kidneys.

In order to prevent the kidneys from not having a soft and tender texture, as soon as the kidneys are formed in the pot, you need to quickly pour in the sauce to cool down, and at the same time, let the sauce coat the surface of the kidneys.

After wrapping, take it out of the pot immediately without any slop.

The wheat flower knife on the surface of the kidney flower is not purely for showing off skills, but to make the sauce better wrap on it.

"The stir-frying process of kidney flower is very short, about seven or eight seconds. Once it exceeds nine seconds, the kidney flower is basically old, so you must control the heat."

Even though the cooking time is only seven or eight seconds, many chefs can’t get started after practicing for seven or eight years.

This dish requires extremely high requirements for the four basic skills of knife skills, fire skills, spoon skills, and seasoning. If you are not careful, the dish may be defective or overturned.

When Xie Baomin was preparing to cook, he suddenly walked to the kitchen door and took a look.

He was afraid that Shen Guofu would suddenly come over and take away the cooked dishes.

Two dishes have already been taken away.

If we are taken away again, will there be anything for us, Lao Xie, to eat?

Well, junior brother and his father-in-law are still eating, and it looks like they won’t come over, so I’ll start cooking.

However, as soon as Xie Baomin entered, he was immediately stared at by Shen Guofu, who was enjoying fried mussels with chives in a booth in the distance.

Um?

Are there any new dishes?

Isn’t today’s dinner too rich?

We are not outsiders, so we can't let Chef Xie and his son-in-law come to deliver it. Our old Shen must be more diligent.

He picked up a piece of chives with chopsticks and put it into his mouth, then took a sip of the white wine that Director Han had only agreed to drink after some hard talk, and then walked towards the kitchen.

I don’t know what the next new dish will be.

look forward to!

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Why don’t many people participate in the book club poisoning contest? Everyone is actively posting. I don’t have time to cook right now, and the takeout is terrible, so I’m just counting on your pictures to satisfy my cravings. This chapter has 5200 words. Please vote for me, brothers!