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

"Dad, please drink less. There are also some appetizers tonight."

Seeing that his father-in-law was about to use Wuliangye to "disinfect" the grilled fish, Lin Xu quickly stopped him.

Just kidding, what I drank during the toast just now, plus what I drank with my grandpa and Geng Lishan in the private room before, my father-in-law and my father must have drank more than eighty taels today.

If he keeps drinking this, he will probably have to be sent to the hospital emergency room soon.

Shen Guofu picked up a fish, tore it open in the middle with his hands, and handed half of it to Lin Hongqi. He took the other half and took a bite, and immediately gave his son-in-law a thumbs up.

"Oh, this fish bone is very crispy and tastes good. Xiaoxu will decorate it for me later. After dancing in the evening, I still want to chew something. Isn't this grilled fish just right?"

If you want to eat this grilled fish, then all your efforts are basically in vain.

Although crucian carp is low in calories, the grilled fish is filled with sugar and honey. It is also smoked with sugarcane bagasse for a while before grilling, so the calories are much higher than normal crucian carp.

The most important thing is that once the small crucian carp is grilled, the portion is small. Once you start eating, there are only three or five of them that can't stop the car.

After eating three or five small fish, I wanted to have a glass of beer again.

If you go back and forth, you will lose more weight.

Lin Hongqi also didn't expect the fish to be grilled so well. It smelled so delicious, with a tantalizing caramel flavor in the middle.

After eating it, there is a faint sweetness on the crispy outer skin.

The fish inside is grilled slightly dry and tastes very strong.

My in-laws are right, this fish is really suitable for drinking.

"In the evening, we make braised fish offal with soy sauce, spicy fish scales, stewed fish head with tofu, and salt and pepper fish bones. There are many dishes to go with wine, and they are no worse than this grilled fish."

Lin Xusheng was afraid that his father-in-law and father would get drunk and drink another two ounces.

He picked up a small bamboo basket, filled it with most of the grilled fish that exuded a rich and delicious aroma, and handed it to Shen Guofu:

"Since it's delicious, let everyone try it too. It's still a little hard right now after it's baked. It will taste better after it softens."

Well, I might not be able to stop two drunkards.

But it doesn't matter, just let my mother-in-law and mother take care of them.

Professional matters must be left to professionals.

Shen Guofu held half of the fish in one hand and chewed it slowly, walked out of the kitchen with the bamboo basket in the other, and went to share the delicious food with his family upstairs together with Lin Hongqi.

After they left, Lin Xu sat in front of the oven, picked up a small grilled fish and tasted it.

Well, this dried fish is indeed good. The rich aroma and strong taste are indeed very addictive. No wonder my father and father-in-law wanted to eat two taels after tasting it.

While he was sighing with emotion, Dai Jianli walked in with his cheeks flushed from drinking.

"Brother Lin, your grilled dried fish... I'll go, is this going to be upgraded?"

He originally wanted to order the dried fish at noon to drink as a snack in the evening, but when he saw Lin Xu's grilled open-back crucian carp, he immediately changed his mind.

This little fish is much more attractive than those fish fillets. If you eat it all at night...

Dai Jianli, a music player, immediately said:

"Can you give me some dried fish? I'll use the dry dish dipping method in exchange. It's not free of charge."

How to make dry dish dip?

Lin Xu's curiosity was suddenly piqued.

As for other things, he really has no interest in it, but as for the dipping sauce for dry dishes, Linji Food really lacks a soulful dipping sauce now. If he can learn how to make it, the dry dish dipping ingredients in the store can be replaced. With unified standards, the dipping sauce for roasted whole lamb can also be further upgraded.

The store now makes roasted whole lamb and uses the excellent dipping sauce that comes with the roasted whole lamb.

If it were replaced with the perfect dipping sauce made by Dai Jianli, the taste would be even better.

Lin Xu smiled and said:

"Then I'll just wait for Chef Dai's guidance."

Dai Jianli waved his hand:

"It's not about giving advice, it's just about learning from each other. However, we can't make dry dishes and dipping sauces now. I'll let you know when we do it in Building 18 in a few days."

Although this dry dish dipping sauce seems simple, every processing is a big project for Dai Jianli.

Now Lin Ji Gourmet's kitchen does not have all the ingredients and matching kitchen utensils, so I just call Lin Xu over next time and let him watch the whole process.

Lin Xu didn't expect that making a dry dish with dipping sauce would be so troublesome.

But it was good to be able to observe the whole process, so he agreed without saying anything:

"How many kilograms of dried fish do you want, Chef Dai? I'll ask someone to buy some more crucian carp and bake it for you again."

There is nothing else to say, but grilled crucian carp is not a problem.

This thing is low-cost, and it uses the residual heat in the oven when baking. It can bake a large pot at a time, so Lin Xu asked how many pounds it was.

In the face of perfect cooking techniques, even thousands of kilograms of dried fish, let alone dozens of kilograms, is a good deal.

Dai Jianli smiled and said:

"No wonder Brother Lin drank one glass after another when he was toasting today. It turns out that you are an honest person like me... I just use packed lunch boxes to decorate. I am usually too lazy to do it, but when I see your skills, A little bit greedy."

While talking, he picked up a piece of fish that was grilled to a crispy golden color, tasted it, and then changed his mind:

"Pack two boxes. This seasoning is much better than before."

Lin Xu: "..."

It was for cats before and there was no way to season it, but you two snatched it away like bandits, almost leaving Dundun hungry.

He placed the unfinished crucian carp on the grilling net and put it into the roasting duck oven again for roasting.

After finishing these tasks, he packed the fish fillets that Dai Jianli asked for, and also packed a box of preserved fish, which made this "honest man" so happy that he wanted to treat Lin Xu to Jiang Tuan.

Next, Lin Xu continued to grill fish and make preserved fish.

After Shen Guofu sent his relatives and friends away, he got into the business car driven by Zoucheng and took Lin Hongqi and Tan Yajun home to play billiards. Han Shuzhen also took Chen Meijuan to experience the high-end spa in Beijing.

The celebration is over, everyone should be busy.

But it's different online.

Under the topic of Lin Ji's food, netizens who came to participate in the celebration began to exert their efforts.

Big Pig Head on Willow Tops in the Moon: [Picture] [Picture] [Picture] [Picture] The roasted suckling pig I had at Lin Kee today, dipped in sugar, was really good!

The little kitten has a bad idea: [Picture] It actually tastes great when paired with caviar. Thank you, Boss Lin, for your hospitality.

The 200-pound cutie: [Picture] [Picture] I prefer the pot-roasted pork made by Boss Lin, which is more delicious than the ones I eat in my hometown.

Girl, your boyfriend is gone: [Picture] [Picture] Nominated for recognition of the white jade lotus root made by Boss Lin. After eating this dish, I really have no regrets in this trip.

Sorry, I’m a police officer: [Picture] [Picture] [Picture] Doesn’t Lin Ji’s roasted whole lamb deserve a name? It's so delicious, I want to eat it again.

No spring breeze can blow you away: You ***** just chat, can you please stop posting pictures? What good will it do you to starve me to death?

…

In the evening, Lin Xu began to prepare dinner.

After preparing a few delicious dishes, Lin Xu brought over the fish innards that he dug out when making preserved fish.

The gall has been removed from these internal organs by the cooks, and the fish intestines have been cut open and washed. Now all that is needed is to start cooking.

He originally planned to make a sauce stew.

But when I took it out of the basin and put it on the chopping board, I realized that the amount of fish offal was a little too much. If I just made the sauce to braise the fish offal, it would be wasted if I couldn't finish it.

He thought for a moment, took out a set of fish intestines, and picked out a few pieces of tofu-like fish oil, preparing to make a fish intestine omelette to try.

This was the inspiration he got from the whitebait omelette dish.

The fish intestines are tender and smooth, and when fried with eggs, it should have unexpected effects.

As for the fish oil, it is intended to enhance the flavor of the fish intestine omelette and make the dish taste better.

In order to prevent mistakes when doing it, he specifically asked Zhu Yong:

“What are the steps for making fish intestine omelette?”

This is a delicacy that Zhu Yong knew when he was a child. He said without looking back:

"First fry the fish intestines to remove the odor and fishy smell, then mix the fish intestines into the egg liquid or simply pour the egg liquid into the pot. As long as it can be spread into a pancake, there is nothing else to worry about."

Tsk, it’s just as I guessed.

The whitebait is soft and tender and can be placed directly in the eggs.

However, fish intestines have a strong odor, and only frying them can effectively remove the odor. At the same time, it can also make the fish intestines taste better and taste more delicious and smooth.

After confirming the method, he beat seven or eight eggs and added some green onions and salt to the egg liquid for seasoning.

This type of omelette dish doesn’t require any effort on seasoning, just add salt to taste.

As for the fish intestines, when frying them later, add some pepper to remove the fishy smell, that’s enough.

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

Do not put oil in the wok, just pour the fish oil cut into small pieces into it. Not long after the fire is turned on, the pot starts to smoke.

At first, there was water vapor mixed with a fishy smell. Soon the water vapor disappeared, and there was a layer of bubbling fat at the bottom of the pot. The fish oil was fried out.

When the fat pieces become smaller, Lin Xu pours the cut fish intestines into the pot and fry them in fish oil.

Frying fish intestines in fish oil can maximize the umami flavor and also make the fish intestines taste better.

Soon after being put into the pot, the fish intestines began to shrink and deform, changing from a soft noodle shape to a three-dimensional shape.

Lin Xu pinched some pepper and sprinkled it into the pot. He used a spatula to spread out the fish intestines and fat pieces in the pot. After spreading them out, he poured half of the egg liquid into the bowl.

Don’t pour all the egg liquid at once, otherwise the omelette will not look good.

After the egg liquid is put into the pot, do not stir it first, let the egg liquid wrap the fish intestines and clump together automatically. When the egg liquid is almost solidified, turn the egg pieces over and spread them out again.

Then pour the remaining egg liquid into the pot.

In this way, all the egg pieces form a slightly thick round egg cake under the action of the egg liquid, which not only looks good, but also allows the egg liquid to absorb the fish oil as much as possible, and the taste of the eggs will become better. Plump.

The fish intestines wrapped in egg liquid will not be fried, but will become softer and tender because of the egg liquid wrapping.

After the egg liquid re-solidifies, shake the wok first so that the egg cake and wok no longer stick together, then use a large turning spoon to turn the egg cake over and continue frying.

By the way, use a spatula to press the surface of the egg cake to squeeze out the unsolidified egg liquid and squeeze out the excess oil to prevent excess oil from smearing in your mouth.

After both sides are fried, bring the wok to the plate.

Tilt the mouth of the pan and gently shake the wok to let the egg cake slide slowly onto the plate.

After making the omelette, he added cooking oil to the pot, poured the grass carp bones marinated in onion, ginger, cooking wine and other condiments into the pot and dipped them in the pan for deep frying.

The so-called dip-frying means frying at a temperature of less than 50% of the oil, which allows the heat of the fat to penetrate into the fish bones and also keeps the fish meat next to the fish bones fresh and tender.

If you want the dish Salt and Pepper Fish Bones to be delicious, you must dip and fry the fish bones for as long as possible, so that the fish bones will become crispy and delicious.

But there is not enough time today.

Lin Xu just wants to fry the fish bones. As for the fish bones... the bones of grass carp weighing more than ten pounds are too hard and it is too difficult to fry them. If you have time, it is more realistic to bake them slowly.

As the frying time increases, the temperature of the oil in the pot gradually increases.

When it reached 70% heat, Lin Xu took the fish bones out of the pot, reheated them, put the fish bones in and fried them again.

This step is to fry out excess fat and crisp up the fish meat attached to the fish bones.

After a few seconds, take it out with a large colander, sprinkle with pepper and salt, and bump it twice in the large colander to let the pepper and salt hang evenly on the fish bones, and start plating.

After all the dishes were ready, Lin Xu took off his apron and went upstairs to eat.

As soon as he walked into the private room, Shen Baobao said:

"That fish intestine omelette is super delicious. Can we eat it again tomorrow?"

What's wrong with this? Fish offal isn't worth much anyway. As long as you want it, the seafood stall owner can give you a bag every day.

After sitting down, Lin Xu picked up a piece of fish intestine omelette and tasted it. It tasted really good. The fish oil tasted fresh and smooth, and it was not as sticky as lard. It was a perfect match with eggs.

The fish intestines inside taste soft, fragrant and chewy, and are very delicious.

This tastes really good. Let the driver ask the owner of the aquatic product stall to order more tomorrow, so that the employees can also try this delicious dish.

While he was eating omelette, Shen Guofu and Lin Hongqi started drinking again.

However, because they drank too much liquor at noon, the two of them chose beer tonight. They ate the crispy salt-and-pepper fish bones and chatted about the difficulties of starting a business in the past.

While they were chatting, Shen Guofu suddenly said:

"While Brother Lin and his wife are in the capital, I want to have a family dinner tomorrow. Xiaoxu, are you free tomorrow?"

Lin Xu said:

"Tomorrow I have to record a program at the TV station for almost a whole day. I can't go back at noon. If the dinner party in the evening is okay, I will try to finish the recording as early as possible and go back early."

Since it's a family dinner, I definitely have to help.

After all, he is now a member of the Shen family.

Shen Guofu said:

"It's evening. We may all be busy at noon tomorrow. Let's go there in the evening. Let's have a drink and chat."

Seeing that no one had any objections, Lao Shen continued:

"I see that Xiaoxu has been working hard with the fish in the past two days. Let's just eat fish tomorrow. I will be responsible for buying the fish, Xiaoxu will be responsible for cooking it, and the others will be responsible for tasting it."

An all-fish feast?

Chen Yan's eyes lit up while she was eating fish intestines and omelette.

She was going to her grandma's house to make jelly and egg custard at noon tomorrow. She didn't want to run back and forth anymore, but when she heard about the whole fish feast, Mr. Chen immediately felt like "How can I do it without such a scene?"

She even began to fantasize about eating grouper, salmon, or tuna tomorrow.

My uncle stepped in and the fish he bought must be extraordinary.

As soon as Lin Xu heard that his father-in-law was going to make a big move, he said:

"I will try to finish before four o'clock in the afternoon tomorrow. After I finish, I will go directly to the villa to start preparations, so as not to delay everyone's dinner."

Sunday morning.

The TV station Travel Channel, which was supposed to be taking a break, had all its staff on duty.

After waiting for so long, Lin Xu finally freed up nearly a day of shooting time, which made everyone happy and full of expectations for the dishes to be cooked today.

Lin Xu drove his BMW X5 to the TV station and handed Zeng Xiaoqi a food bag.

Miss Zeng asked curiously:

"what is this?"

"Yesterday I made some dried fish and preserved fish. How do you like it? If you think it tastes good, I'll let you know next time so you can try the freshly made ones."

"I just said that after dinner yesterday, the boss lady and Lele winked and muttered something. It turned out that there was an easter egg. It was really not fun, and they didn't even inform me..."

Zeng Xiaoqi thought about it, but this did not delay her from taking the bag in her hands immediately, and looked around to make sure there were no colleagues around before she felt relieved.

Well, this kind of delicacy is suitable for enjoying alone in your residence, but it cannot be taken out in the office.

After all, this is delicious food that you may not even be able to buy with money.

After handing the snacks to Miss Zeng, Lin Xu opened the trunk and took out two foam boxes.

These are the ingredients used for today’s recording of the program. They are all sealed in boxes with ice cubes to keep the ingredients fresh to the maximum extent.

When he arrived at the office, Geng Lishan was already waiting.

After a little preparation, start recording.

On the other side, Shen Guofu, who was thinking about the whole fish feast, drove to the fishery market on the outskirts of Beijing, and looked for the ingredients for the evening with Han Shuzhen.

He originally wanted to buy a dragon turtle directly.

But after asking about it, I found out that it had to be booked in advance. It was difficult to buy it now. After all, it had to be transported from Hainan to Beijing, which was quite time-consuming.

Of course, if you really want it, you can still buy it with extra money.

But Lao Shen didn't make up his mind, he planned to look around again.

If there are no other ingredients, choose Long Zhi.

Capitalists' money doesn't come from strong winds. They can save it if they can. Besides, they just ate the dragon rooster meat, so no one would be interested in eating it again.

Let's see if there are any other ingredients.

While wandering around, the couple came to the fierce aquatic area.

There are some relatively large fish here, such as farmed sturgeon weighing dozens of kilograms, as well as large catfish and other ingredients.

As he watched, Shen Guofu was suddenly attracted by a pool in the corner.

There was actually a crocodile inside.

They are also farmed, but they are quite big and look fierce and fierce.

Seeing the crocodile, Lao Shen's curiosity immediately became active:

"Honey, since our son-in-law is good at cooking fish, let's just buy a crocodile. They are all fish anyway, so it shouldn't embarrass him, right?"

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Warmly celebrate that the total number of words in this book has reached 1 million. From June 24th to today, the average number of words is 11,000 words per day. It is not particularly slow. For the sake of being so diligent in updating, please vote for me, brothers. I will try to reach it by the end of next month. 1.35 million words.