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

"I didn't expect your new store to be so grand!"

At the door of the kitchen, Guo Xinghai was amazed as he walked around the store, full of admiration for this place.

The newly renovated Linji Food Restaurant is not only stylish, but more importantly, the talented chefs, Wei Qian, Zhuang Yizhou, and Zhu Yong, are all masters who have participated in cooking competitions.

Although Qin Wei and Ji Minghui did not participate in the competition, they are still well-known in Diaoyutai, which is full of talents.

Looking back now, the first two cooking competitions were not about cooking skills. They were just two job fairs for Lin Xu.

"Hello Xinghai, welcome to our Linji. Whatever you want to eat tonight, I will personally cook it for you."

When he saw Guo Xinghai, Wei Qian stopped stealing from Xie Baomin and instead ran out to say hello.

"I'm here to have a feast today. I'll eat whatever is prepared."

Qin Wei handed Guo Xinghai a cup of sour plum soup. He took a sip and chatted with Wei Qian with a smile.

In the kitchen, Guo Weidong looked like he was convinced by Xie Baomin:

"Lao Xie, if you stare at me for a moment, I will immediately send a message to our Diaoyutai group so that everyone can come and taste your skills in making soft-shelled turtles."

Xie Baomin suddenly lost his temper.

Those pig kidneys were snatched away by those bastards last night. If they were notified to come over today, these turtles might not even have a mouthful of soup left.

Thinking of this, Lao Xie immediately changed his smile and bumped Guo Weidong with his shoulder:

"Dongdong, what do you think of braised braise like this? Do you need to add other ingredients? You can't leave tonight without saying anything. We good brothers have to drink a few more drinks."

Guo Weidong: "..."

Your shit is too lively, right?

Does this make me a good brother again?

He looked at the turtles being stir-fried in the pot and said:

"It's time to add the ingredients. After frying the ingredients, you have to cook the rice wine. If you continue to fry the turtle like this, it will ruin it!"

Upon hearing this, Xie Baomin quickly poured the ingredients into the pot and continued to stir-fry.

When the frying was almost done, he did not cook the rice wine, but poured half of the stir-fry spoonful of high-strength white wine into the pot.

After pouring the wine in, he deliberately turned the wok sideways so that the flame from the stove exceeded the mouth of the wok. The white wine in the wok instantly ignited, and the entire pot of soft-shell turtle and chicken nuggets was completely enveloped in flames.

"Hey! This is a good move!"

Guo Weidong was originally curious and didn't want to quickly cook rice wine to disperse the odor in the ingredients and increase the mellow aroma of the dishes. Unexpectedly, Xie Baomin immediately used this flame technique.

Compared with rice wine, burning white wine can increase the mellow aroma, and the effect of removing fishy and foreign substances will be better.

This trick is not complicated and can be easily performed by all chefs above Diaoyutai.

But being able to do it doesn’t mean you can use it.

When cooking reaches a certain level, it has changed from a mere display of techniques to a permutation and combination of techniques.

How to use the cooking techniques you have learned to better showcase the taste of ingredients is a challenge that every chef faces.

But Xie Baomin seemed to have never had similar confusion.

Every time he cooks, he can flexibly adjust the cooking techniques according to the ingredients.

This is probably talent.

"Dongdong, what do you think is more appropriate to stew in this dish?"

There were quite a few people dining together tonight, including the three members of the Lin family, the three members of the Shen family, and the uncles and nephews of the Guo family. The originally ordered chicken and soft-shell turtle were somewhat unsatisfactory.

Guo Weidong said:

"You must have an idea, just do it. I'm not picky about food."

Upon hearing this, Xie Baomin rushed to Wei Gan at the door and ordered:

"Xiao Wei, get some iron stick yam and black fungus. Since the dish needs to be spiced, let's add some warming tonic."

Guo Weidong couldn't help but be happy:

"Be careful if I make you have a nosebleed. Go to Building 10 when you're done. I'll teach you how to make some soup. This will save you the trouble of seeking medical treatment every day, and you might think you're terminally ill."

"Dongdong, if you say that again, I'll add chili peppers. There's a big bowl of dried chili peppers!"

"Then I'll post it on Moments to help you promote this turtle-roasted chicken dish."

Xie Baomin suddenly lost his temper as if he had been pinched seven inches.

He asked while he was busy:

"My wife has applied for a fitness card and asked me to exercise at least three times a week. Dongdong, do you think exercise is effective or supplementation is effective?"

"Although dietary supplements are effective, they must be based on exercise."

Xie Baomin felt that he had failed.

Among the three masters and apprentices, the junior brother is not to mention. He is in his twenties, the age when he would be punched in the ground if he tripped. However, although the master is nearly seventy years old, he is full of tendons and is in good health. Go to the dock to carry big bags.

Only he, Xie Baomin, was a little weak. He didn't feel it at first, but recently his wife had been enthusiastic and proactive, and he suddenly felt a little overwhelmed.

Even if I drink wolfberry water all day, I can't stand up.

It's really "I have no choice but to make jokes when I reach middle age"!

After the white wine is finished burning, add light and dark soy sauce, add sugar and pepper, and finally add a little oyster sauce for freshness, and the seasoning of this dish is complete.

Stir-fry a few times to spread the seasoning evenly in the pot, then add boiling water, cover the pot, turn down the heat and start simmering.

Braised dishes are inseparable from stewing.

This is not only to allow the ingredients to be thoroughly cooked, but also to allow the flavors to penetrate deep into the ingredients.

As for this dish, stewing also has another function, which is to stew out the gelatin from the soft-shell turtle skin, making the dish taste better.

Not only is the skirt of the soft-shell turtle rich in colloid, but the bottom shell, limbs, and even the entire outer skin are also rich in colloid.

This kind of ingredient needs to be simmered for a while, so that it tastes the best.

When Wei Qian came in, Guo Xinghai and Lin Xu did not continue chatting, but came in to clean up the small turtles. This small turtle is the most suitable for marinating.

Guo Xinghai is very good at handling this small turtle.

While he was talking, he had already slaughtered the turtle, and used a kitchen knife to cut off the tail of the turtle, cutting off about one-third of the upper cover and body of the turtle.

Such a large opening can not only clean out the internal organs, but also make the turtle look complete.

And during the marinating process, the flavor can be better absorbed.

After cleaning it, Zhu Yong took it downstairs to find Xu Xinhua to marinate it.

After taking care of the little turtles, Guo Xinghai felt energetic and wanted to show off.

Seeing that there were still a few free-range chickens sent by Lao Huang, he said:

"Since there are many people eating tonight, let me add another dish and let you try the soy sauce chicken I made."

Soy sauce chicken?

Lin Xu ate at Building 10 when they were engaged last time.

Although he was caught up in the happiness of being engaged and didn't pay much attention to the taste of the dishes, the rich soy flavor and crispy skin of the soy sauce chicken still left a deep impression on him.

But when making soy sauce chicken, don’t you first boil soy sauce with various spices and ingredients?

He asked curiously:

"Is there enough time?"

"Of course you can't use the hotel version. The soy sauce chicken and light soy sauce in the hotel have to be simmered for several hours. I make the home version and I can learn it in no time."

The hotel practices are cumbersome and complicated and cannot be learned in a short time.

But when he heard it was a home version, Lin Xu became interested.

One day, if father-in-law or Baby Shen wants to eat, they can show off.

And you can learn it once you learn it. If baby Shen and sister-in-law suddenly have the idea of ​​​​learning to cook again, they will naturally be able to show off this dish.

Thinking of this, he smiled and said:

"It just so happens that I don't know how to make soy sauce chicken yet, so I'll take this time to learn how to do it."

Guo Xinghai picked a chicken with relatively tender meat, took it and put it in a basin, sprinkled two handfuls of salt, and then carefully rubbed the chicken skin with his hands.

Although these chickens have been slaughtered cleanly, there are still some dirt on the surface.

For example, yellow mucous membranes on chicken wings and other parts.

In addition, there are also some tiny dirt in the pores of the chicken, which can only be washed away by scrubbing carefully with salt particles.

After washing it with salt, the chicken skin looked much cleaner.

Put it into clean water, wash off the salt particles on the chicken, and tear off the lymph nodes in the chicken neck.

After doing this, boil water in a pot and add onions and ginger in the water.

When the water in the pot is almost boiling, pour in half a spoonful of cooking wine, then lift the chicken by its neck and place it on top of the pot, use a spoon to scoop out the water in the pot and pour it on the chicken.

As soon as it was poured on the chicken, the chicken skin became noticeably tighter.

Rinse the whole chicken, lift the chicken by its neck and lower it into the pot, and press it slightly with the back of a spoon to fill the belly of the chicken with hot water.

After being filled with water and taken out, there was obviously some blood flowing out of the abdominal cavity.

Seeing this, Lin Xu asked curiously:

"Is there a similar procedure for plain-cut chicken?"

"Yes, this is done to make the skin of the chicken firm, and at the same time to clean the blood in the abdominal cavity as much as possible, so that the chicken's flavor will be richer."

Blanch the chicken in the pot three times, take it out to drain the water, and put it into cold water with ice cubes.

"After processing in this way, the crispiness of the chicken skin is fixed. No matter how you cook it, the chicken skin will taste smooth and crispy."

When Lin Xu heard this, he couldn't help but feel refreshed.

Both my father and my father-in-law like to eat this dish with smooth and crispy chicken skin, and think it is a great drink.

Let’s go back and practice it, and let the in-laws who have almost cut off the chicken head and burn it with yellow paper to taste it two times. If it tastes good, it will be a reserved dish for family dinners in the future.

While the chicken was cooling, Guo Xinghai began to prepare the ingredients for making soy sauce chicken.

Dried onions, ginger, scallion knots, two star anise, a large piece of borneol, a small bowl of light soy sauce, half a small bowl of dark soy sauce, half a bowl of rose wine, and two large bowls of water.

The ingredients are simple.

After getting ready, Guo Xinghai took a wok and placed it on the stove.

Pour a little peanut oil into the bottom of the pot. When the oil is hot, put in the dried onions and ginger slices cut in half to release the fragrance. Then pour in water and pour in all the ingredients.

Bring to a boil and stir with a spoon for a while. When all the born sugar melts, a nice smell of soy sauce will float out of the pot.

Guo Xinghai put the cold chicken on top of the pot, poured soup on the chicken skin with a spoon, poured it all over and put the whole chicken into the pot.

Then use a spoon to pour the soup from the pot into the chicken's belly, then turn down the heat and cover the pot.

There was so little broth in the pot that it couldn't cover the whole chicken.

"How long will this take?"

Lin Xu looked at the chicken body under the transparent pot lid, which was like an iceberg and half taller than the soup. He always had the feeling that this chicken was difficult to taste.

"Cook for twenty minutes, turn over, then cook for another twenty minutes, and it's almost ready to be eaten."

The soy sauce chicken cannot be eaten immediately after it comes out of the pan. It needs to be dried for a while to allow the meat to become firm again, so that it tastes better.

And after drying, the color of the chicken will be more beautiful.

The chicken is cooking over low heat, and Wei Gan next to him has packed up the iron yam and soaked some black fungus.

"Thank you, Chef, everything is ready."

Xie Baomin opened the lid of the pot, and a delicious aroma wafted out of it. The ruddy meat looked appetizing.

But it's not the time to eat it yet. You have to continue stewing it until the meat is rotten and falls off the bones.

He poured the yams cut into hob pieces into the pot, stirred twice to mix the meat and yams, then covered the pot and continued to stew.

Forty minutes later.

After get off work, Han Shuzhen was tasting the fruit vinegar delivered by Shu Yun in the lobby on the first floor. At this time, the turtle roast chicken upstairs was almost ready to be cooked.

Xie Baomin cut some green and red peppers and poured them into the pot, stir-frying over high heat for ten seconds.

This is not only to tighten the soup in the pot, but also to break the green and red peppers used for color matching.

During the frying process, the spicy flavor of green and red peppers will be transferred to the meat, giving this dish a light fresh flavor.

Soon, the green and red peppers were cut off, and the black fungus that was put in ten minutes ago was already cooked, not to mention the yams. At this time, the iron rod yams were filled with broth, and their original white color also turned The rosy color of soft-shell turtle and chicken nuggets.

After drizzling some sesame oil, start cooking.

Before turning off the fire, he first used chopsticks to take out the shell, limbs and head of the turtle.

Put the vegetables on a plate, put the head and limbs on it, and finally put the turtle shells cut into four pieces on top, and this braised version of Farewell My Concubine is officially served.

"Well, this fruit vinegar tastes really good."

After drinking a cup of sweet and sour fruit vinegar, Han Shuzhen felt that most of the fatigue from work had disappeared.

Shu Yun took the empty cup she finished drinking and said with a smile:

"There is still plenty of fruit vinegar. Just take a big jar with you when you leave later. Mr. Lin said that we will brew some more in a few days."

Brew some more?

That's great, just let the old sisters try these beautifying and complexion-enhancing fruit vinegars, and at the same time add some high-end customers to the store.

Just as he was talking, Lin Hongqi and his wife and Shen Guofu and his daughter pushed open the door and came to the store.

"Shuzhen, you're off work. You look better than last time."

Chen Meijuan greeted her mother-in-law as soon as she entered the door.

Han Shuzhen said with a smile:

"I just drank a glass of fruit vinegar. It tastes really good. I feel so comfortable after drinking it. Xiaoxu's skills are so comprehensive."

Baby Shen pouted:

"I only praise my son-in-law but not my daughter. I originally wanted to make steamed eggs, but now your steamed eggs are gone, Director Han."

Han Shuzhen glanced at her daughter:

"I heard that the dipping sauce of Pijiao is salty?"

Shen Jiayue: "..."

There will be no more steamed eggs for tomorrow.

Shen Guofu glanced at the messages on his phone and said:

"Let's go upstairs for dinner. The turtle roast chicken is ready. The turtle soup will be ready in about ten minutes. Shall we wait in the private room?"

The dishes he misses most are all ready.

Now I'm just waiting for the food to be served and have a drink with my in-laws.

When going upstairs, Han Shuzhen took her daughter and asked softly:

"Is it easy to learn steamed eggs and skin jelly?"

"It's okay. Maybe it's because I graduated from the Central Bank of Finance and Economics. I don't think it's difficult, but some people who graduated from Fudan University need to be taught twice by the teacher... Why do you ask this? Do you want to learn it too?"

"It won't be your grandma's birthday in two months. I haven't cooked a few meals for her over the years. If she's studious..."

Speaking of this, Director Han felt ashamed of his parents.

However, as soon as her guilt arose, she was ruthlessly interrupted by her daughter:

"Grandma thinks it tastes bad, right? I heard that when you and my dad were about to get married, grandma voluntarily gave up the opportunity to take a vacation and stayed at Xiehe to work overtime in order to avoid the food you cooked. She was also rewarded for it... Oops, I was wrong, Mom. , I’ll teach you tomorrow, okay?”

After Baobao Shen received a slap on the back, he immediately took his mother's arm obediently.

Han Shuzhen chuckled lightly and couldn't help but sigh in her heart.

Time flies so fast. I remember that I was less than 20 years old when I secretly fell in love with Lao Shen. In the blink of an eye, my daughter was already in her twenties.

There were many people today, so I didn’t eat in the booth area on the second floor. Instead, I went to a private room with a table for ten on the third floor.

Some cold dishes have been placed in the private room.

In the center of the table were two bottles of Lao Luzhou, Lin Hongqi's favorite wine.

in the kitchen.

The soy sauce chicken that has been taken out of the pot has a ruddy skin and a rich soybean aroma.

Guo Xinghai took a kitchen knife and quickly and accurately cut the whole chicken into pieces. When cutting into pieces, he also removed the excess fat and lymphatic tissue under the skin to make the meat pieces as clean and tidy as possible.

After placing the chicken on the plate, hand it to the waiter to serve.

It didn't take long.

The stew pot in the steam cabinet was also brought out.

Opening the lid, the originally crystal clear mountain spring water inside has turned into a thick soup, exuding the fragrance of a mixture of fresh fragrance and Chinese herbal medicine.

Xie Baomin took a deep breath:

"Well, this tastes really good. I'll drink two more bowls later."

All the dishes are ready and everyone goes upstairs to eat together.

Arrived in the private room.

As soon as she sat down, Lin Hongqi opened a bottle of wine, filled it for everyone one by one, raised their glasses and said:

"Thank you for taking care of my Xiaoxu. I'll drink this glass of wine. You can do whatever you want."

After speaking, he drank the wine glass in one gulp.

My son's great achievements are inseparable from the help of these people around him. As a parent, what we can do is express our gratitude to these people as much as possible.

Everyone raised their glasses, drank the white wine in their glasses, and started eating.

Baby Shen picked up a chicken foot and gave it to Han Shuzhen:

"Mom, eat this. It's rich in colloids and can beautify your skin. It's more effective than beauty injections."

Han Shuzhen smiled.

Although my daughter is a little naughty, she still has a filial piety.

She picked up the chicken feet and took a bite when she saw her daughter holding a piece of skirt and placing it in Chen Meijuan's bowl:

"Mom, I'll give you this piece of skirt. Try it. Bazhen, it's so rare."

Han Shuzhen: "..."

You treat your mother-in-law better than your own mother. You are really my daughter!

While he was nibbling on chicken feet, Lin Xu handed over a bowl of turtle soup:

"Mom, try it. This is the turtle soup made by my senior brother. It contains angelica, cordyceps and other Chinese herbal medicines that are good for the body. Drink it to replenish energy and nourish the skin. It is good for the body."

Well, it’s better to have a son-in-law.

After taking the soup, Han Shuzhen looked at Lin Xu and asked:

"Shu Yun just said that you are going to make some more fruit vinegar?"

"Yes, I think everyone likes to drink it, so I plan to make some more on the second floor of the villa."

Han Shuzhen was even more happy when she heard that it would be done in the villa.

In addition to the garage on the second floor, there is also a cigar room specially used by Shen Guofu for smoking cigars. Han Shuzhen said to her husband without thinking:

"Starting from tomorrow, the cigar room on the second floor will be freed up to make fruit vinegar. From now on, you can sit in the yard and smoke cigars."

Shen Guofu, who was drinking with his father-in-law, had questions in his head.

what's the situation?

My huge cigar room was occupied just because I said it was occupied?

Is there any royal law?

Are there any laws?

"Where can I make fruit vinegar? There are a lot of vacancies in the garage..."

While he was mumbling, he suddenly noticed that his wife's eyes were getting colder and he quickly said:

"Wife, your suggestion is really good. The cigar room has constant temperature and humidity, which is really suitable for making fruit vinegar. This is a great idea. I will empty out the contents when I get back..."

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I spent a long time fiddling with the Qidian account today, and my author account can finally log in to the Qidian APP. This chapter has 5,400 words. Please vote for me, brothers!