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

Chapter 271 There are actually rewards for large recharges? Classic Shanghai dish - sweet and sour short ribs! 【Please subscribe】

A Shanghai boss who has a good relationship with Mr. Yan?

So, can the store add a group of high-end customers from Shanghai?

This is of great benefit to the son-in-law's store... Shen Guofu quickly thanked:

"Thank you, Mr. Yan, for helping me promote my son-in-law. I will pay for all the expenses tonight."

Yan Lin immediately waved her hand and said:

"No, although we are partners, my invitation to my friends for dinner is completely personal and cannot be paid by Mr. Shen. Moreover, Xiaolin's craftsmanship is indeed excellent and worth sharing with good friends."

After a pause, she told her secretary:

"Go downstairs to apply for a card and charge... three million. Apply for seven more cards and charge one million each. Last time I came to the capital, I was in a hurry and was complained by several old friends. This card will help If they charge, they should apologize."

Tsk tsk tsk...

The employees on both sides who were eating felt envious.

Each one of them charges one million when they come up. Such friends are so enviable.

I really want to take a photo of this scene and send it to my cheating friends so that they can learn the correct way to make friends.

If you have such good friends who are willing to top up a million dollars, let alone borrow a video membership account, even if they change the account password, it will be fine.

After the secretary left, Yan Lin stood up and said:

"You guys go ahead and eat. I'm going out to see Dundun. I originally came here for him today, but I didn't expect to be attracted by the food here. Now that I'm full and full, it's time to play with this little guy for a while."

She knew that her sense of authority was too strong and that staying in the private room would make both employees uncomfortable.

Everyone couldn't eat well and didn't dare to chat loudly, so they simply walked away and gave the employees a relaxed dining environment.

This is not as good as Mr. Shen.

At this time, Boss Shen was bragging about his son-in-law's craftsmanship to the employees present, and even snatched the last piece of black bean sauce pork ribs on the plate when everyone was not paying attention. He had no airs about being a boss at all.

No wonder the employees of Shen Group support him. This ability to get along with employees is really not something that ordinary bosses can achieve.

When she started her business, Yan Lin also tried to get along with her employees.

The result is that employees treat themselves less and less like outsiders, speak and do things in an inappropriate manner, and even offend customers, almost bankrupting the company.

Since then, she has always kept a distance from her employees and strived to be strict in management.

The last time she saw the employees of Shen Group being so lazy, Yan Lin subconsciously felt that this kind of company didn't have much future and might soon run into trouble.

But after studying Shen Guofu, I discovered that what this smiling and chubby boss is best at is getting along with his employees.

When the company was in difficulty, more than one employee took the initiative to use his savings to help the company tide over the difficulties.

Can a boss be successful if he can get his employees to take the initiative to support the company?

However, the most important thing to be able to cooperate with Shen Guofu is thanks to Dundun. At that time, I felt that the trip was in vain and I was in a bad mood, but I didn't expect to meet that elf-like cutie.

Especially the serious way Boss Shen introduced Dundun as his grandson made Yan Lin very interesting.

How well-behaved a cat must be to let a big boss proudly say that he is his grandson?

I didn't expect this cat to be so well-behaved, and I felt panicked when I couldn't see it for a while.

After leaving the private room, Yan Lin saw Lin Xu in chef's uniform standing in front of the small service counter on the third floor, playing games with Dundun with a cat teasing stick.

One person and one cat work together tacitly and have a lot of fun. They are really like father and son.

"Can I join you?"

Yan Lin has never played with cat teasing sticks before, but she thinks it’s quite fun.

Lin Xu tried every means to touch Dundun's body with the cat-stick, but Dundun tried every means to stop him, and tried to catch the cat-stick as prey.

When he was having fun, the little guy even breathed loudly and whined to scare the cat.

I never thought I could play games like this with cats, and I feel like I won’t get tired of playing them all day long.

Lin Xu put away the cat teasing stick, looked at Yan Lin and asked:

"Have you eaten, Mr. Yan?"

"Have eaten. The grilled pork ribs with green onions are really classic. I want to eat them again tonight."

If I don’t go back tonight, I have to enjoy it again, feel the deliciousness of the big steak, and mix some rice with the soup and green onions, so as to reminisce about the way I ate it in my childhood.

Seeing this powerful female boss looking eager to try, Lin Xu gave her the cat-making stick in his hand:

"Mr. Yan, you can give it a try. Dundun is very good at cooperating."

Well, other cats need to be teased by their owners, but Dundun is different. Playing games with this little guy always feels like being teased by him.

It's like it's teasing people with a cat teasing stick.

"I'm not going to smoke it, am I?"

"No, it's all covered with feathers, so it won't hurt if you get whipped."

Yan Lin awkwardly waved the cat teasing stick, and Dundun barked twice, as if to comfort her, which made the female boss feel warm in her heart.

Isn’t the little cutie very good at it?

While playing, Mr. Yan was still chatting with Lin Xu:

"Boss Lin, besides fried pork chops and grilled pork chops with green onions, what other local dishes do you cook?"

Local food?

Lin Xu thought for a while and said:

"Braised pork, this is what I'm good at, as for the others..."

There are also pan-fried steamed buns, but they are not a dish. Although crab roe buns are also a dish from the Yangtze River Delta region, they are strictly Jiangsu cuisine, not local cuisine.

"Braised pork is fine. It doesn't matter if you're not good at other local dishes. As long as you can cook a table of dishes from the Yangtze River Delta region, it's fine. I'm inviting friends to dinner tonight and want everyone to have a taste of my hometown."

Dishes from the Yangtze River Delta region?

This is much simpler. Dishes like white robe shrimps can be made for everyone to try.

Just as Lin Xuda was about to agree, a system prompt sounded in his mind:

"The host has received a cash recharge of 10 million for the first time, and is rewarded with a perfect classic dish of our cuisine - sweet and sour short ribs. Congratulations to the host."

What?

Someone recharged 10 million?

Lin Xu was a little surprised, but since he got another local dish, let's make it together. He said to Yan Lin:

"I'm also pretty good at sweet and sour short ribs. If Mr. Yan doesn't mind, I can make one for you and your friends to try tonight."

"Sweet and sour short ribs?"

Yan Lin's eyes were full of surprise, she didn't expect Lin Xu to cook this dish at all.

To prevent disappointment, she asked in a low voice:

"Is it the old-fashioned way in Shanghai?"

"Yes, there is more sugar in it, the kind that can make country people cry."

Hearing the word countryman, Yan Lin, who was waving the cat teasing stick, couldn't help laughing:

"Xiao Lin, if you make fun of us Shanghainese people again, I will protest."

In the past, when Shanghai was developed, everyone in the country was treated as country people. Even if people from Yanjing went to Shanghai, they would still be looked down upon.

But few people do that now.

The younger generation in Shanghai are not even good at speaking Wu Nong. Everyone speaks Mandarin, and the boundaries between outsiders and locals have become blurred.

While the two were chatting, Shu Yun came up accompanied by Yan Lin's secretary.

"Mr. Yan, everything is charged."

"Wrap the seven cards in a cover and give them to the guests who come in the evening. Keep the three million card. When you come to the capital later, if there are no special arrangements, we will have dinner at Xiaolin's place."

It turns out that the 10 million was given by Mr. Yan, who was 2.8 meters tall in aura.

Lin Xu quickly thanked:

"Thank you, Mr. Yan, for your support. Just tell me what you want to eat in the future and I will try my best to meet your needs."

The store's revenue of 10 million also means 10 million more points.

After redeeming other dish techniques, I finally don’t have to dig at Sosou’s distressed points. I can even try to redeem perfect-level dishes...well, forget about perfect-level dishes.

The starting price of 800,000 points is still a bit overwhelming.

Although I have more than 10 million points in my hand now, if I want to redeem them for perfect dishes, I can only get a dozen or so dishes. For some famous dishes and hard dishes, even 800,000 points are not enough, so I have to add money.

In this case... let's try to rely on the excellence level to open the way.

Yan Lin looked at Lin Xu and said with a smile:

"You're welcome, your craftsmanship deserves this, and this is a recharge, not a gift. You have to make enough of these dishes."

Although, being able to charge 10 million is pretty awesome.

This will allow the store's cash reserves to reach a new level, the company's operations will be smoother, and even the expansion of Ziqiang Shengjian will be bolder.

After Yan Lin finished speaking, she devoted herself to playing with the cat stick with Dundun.

Under Dundun's careful guidance, this resolute female boss quickly mastered the skills and methods of playing with the cat stick.

Lin Xu didn't bother him anymore, told Shu Yun to accompany Mr. Yan well, then washed his hands and went to the kitchen.

Now the business is booming, both the company and the stores are developing healthily. Although this is due to its own contribution, it is also inseparable from Dou Wenjing's management.

It's time to talk to this imperial sister who is afraid of being fat and greedy every day about formal treatment issues.

Well, from taking office to now, Dou Wenjing has been adhering to the professional code of a professional manager and wholeheartedly helping the store and the company get on the right track, saving Lin Xu a lot of worry.

Such a worry-free general manager would naturally have to be retained with a high salary.

What's more, in less than a month, Dou Wenjing developed the Shengjian restaurant she invested in on a whim into several branches and became a chain of the company.

According to the current trend, the company can net increase profits by hundreds of thousands every month.

This income alone is enough to give Dou Wenjing a high salary.

When he arrived at the kitchen door, he sent a message to Mr. Dou:

"After lunch tomorrow, can we talk together, Sister Jing?"

Dou Wenjing was sitting on the office chair in the company, reminiscing about the fried pork chop at noon. After seeing this message, the corner of her mouth curled up, and she quickly replied:

"Okay, boss!"

It is worry-free to communicate with such an open boss. Unlike some companies, where employees earn high profits, the boss pretends to be dumb and does not mention a salary increase at all.

This kind of boss who makes people angry should be rectified by the post-00 generation.

Walking into the kitchen, Lin Xu began to prepare the dishes for the evening.

Among the dishes he currently masters, the more suitable ones include braised pork, sweet and sour short ribs, fried pork chops, grilled pork chops with green onions, white robe shrimps, white jade shredded lotus roots, braised Ma'anqiao, steamed sea bass, crucian carp and tofu soup...

But not all of these dishes can be served, such as braised pork and braised Ma'anqiao, which are obviously a bit repetitive.

As for the steamed seabass, the seabass used in local cuisine is different from that in Cantonese cuisine. Although local cuisine is also steamed, when the hot oil is poured on the fish at the end, a layer of green onions cut into pieces is put on the fish. The steamed fish is also cooked with soy sauce. It will be replaced by homemade soy sauce that Shanghainese prefer.

The so-called homemade soy sauce is soy sauce made from sugar, light soy sauce, and dark soy sauce.

The taste is sweet and salty, and the sauce is rich.

White jade lotus root is not a dish that Lin Ji Gourmet normally sells. After all, there are no new dishes in Diaoyutai. It would be a shame for Lin Ji to serve it, but it is not a problem for distinguished guests like Mr. Yan to try it.

In addition, you can also ask Zhuang Yizhou to make a dish of Wensi Tofu and Guansansi. This kind of unique dish can be a highlight at any banquet.

It's a pity that I didn't have enough time, otherwise I could have asked Zhu Yong to make some drunken shrimp and drunken crab, and the taste would be amazing.

Seeing Wei Qian, Lin Xu told him the dishes he was going to cook:

"I will prepare the table for Mr. Yan's banquet for the guests in the evening. They just charged 10 million, so we have to pay as much attention as possible."

Ten million?

Wei Qian was astonished:

"This boss is really generous. When I was playing games, I didn't even dare to recharge Happy Beans like this... In order to make Sister Kuochuo happy, I will contribute a pickled delicacy for her to try tonight."

Pickled pork is a popular delicacy in the Yangtze River Delta. The specific method is to cook the bacon and fresh bamboo shoots that Huizhou people often eat together. The resulting dish is fat but not greasy, and is extremely delicious.

"Then you first ask the car guy to ask Boss Huang if there are any fresh bamboo shoots now. If not, you really can't do anything."

Four p.m.

After Lin Xu stewed Ma'anqiao, he took out the ribs soaked in the water and started making sweet and sour short ribs.

In order to show modesty and to distinguish it from the original dish, Shanghainese people like to add the word "小".

For example, today's sweet and sour short ribs, as well as the small Jinling salted duck, small crab roe soup dumplings, etc. The small ones are not about the size, but the unique and independent temperament of our cuisine.

I recognize the orthodoxy of your original approach and your status, but I also want to show the unique personality of Shanghai people.

The word "小" in the dish expresses all these emotions.

"Boss, what do you want to cook?"

Che Zai came in carrying a few fresh bamboo shoots, which were the dishes Wei Gan would use to make pickled fresh vegetables at night.

Lin Xu said:

"Making sweet and sour short ribs."

When he heard it was this dish, Che Zai immediately became interested:

“Does it need to be boiled to make this dish?”

"No, remember Che. Any pork ribs are not suitable for blanching. Just like making pork ribs with black bean sauce, just soak them in water for a while. If you are in a hurry, just wash them with baking soda for ten minutes... But if you want to freeze the ribs, you should blanch them."

Frozen pork ribs not only need to be blanched, but also are not suitable for steaming and sweet and sour dishes. It is best to choose strong flavors such as braised in sauce, braised in braised sauce, spicy and so on.

The reason is that after the ribs are frozen, the umami substances will be greatly lost and the meat will lose its elasticity.

Drain the water from the ribs and put them in a basket, then prepare ingredients and condiments such as onion, ginger, star anise, rice vinegar, balsamic vinegar, rice wine, rock sugar, white sugar, light soy sauce, dark soy sauce, and salt.

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

As one of the eight famous cold dishes in local cuisine, sweet and sour short ribs are eaten cold, so you need to prepare them in advance to let the temperature of the short ribs drop down.

In this way, the sourness is restrained and the meat is firm. The sourness will gradually emerge from the meat during chewing, making it more memorable.

Add oil to the pot, a little more than you would for stir-frying.

Heat the oil, add the pork ribs and stir-fry.

There is no need to rush in this step. Be sure to fry the ribs thoroughly so that the blood and odor in the ribs will dissipate with the steam, and the rest will be full of meat flavor.

You don’t need to add anything when frying, just stir fry.

The car guy on the side was surprised:

"The sweet and sour short ribs made in the store I used to stay in were fried in sugar color. Don't you want to fry them, boss?"

Lin Xu smiled and said:

"There are relatively few stir-fried sugar-colored dishes in our dishes. Most of them are colored with dark soy sauce. This is how the so-called thick oil red sauce comes from. This dish must have the dark soy sauce color to be perfect. If it is rosy and sugar-colored, then Not counting the old practice in Shanghai.”

The traditional sweet and sour short ribs not only have to be juicy and juicy, but also have a red-to-black color. The juicy areas are directly dark brown. This is the authentic sweet and sour short ribs.

But now, with the deepening of the concept of healthy eating, the taste of local cuisine has become much lighter, and it has even begun to shift towards the fresh and natural aspects of Cantonese cuisine, and the ingredients have also been restrained.

When it comes to sugar cravings, they can’t even compare to the people of Wuxi, who are also big sugar eaters in the Yangtze River Delta.

Fry the pork ribs until the surface turns brown and the fat in the pan becomes clear again, which means the pork ribs have been fried thoroughly and the moisture on the surface has dried up.

At this time, Lin Xu took the prepared bowl of rice vinegar and poured it into the pot.

To make sweet and sour short ribs, the amount of rice vinegar is very large. One pound of ribs requires about sixty-two meters of vinegar. However, the source of the sourness of this dish is not rice vinegar, but the balsamic vinegar added at the end.

The main functions of rice vinegar are to tenderize meat, remove fishy smell, remove foreign substances, and increase flavor.

After the rice vinegar is put into the pot, add two slices of ginger, one green onion knot, one star anise, a handful of rock sugar, a frying spoon of light soy sauce, a frying spoon of rice wine, half a frying spoon of dark soy sauce, a small spoonful of salt, and a large bowl of water.

Once done, cover the pot and simmer over medium heat.

The seasoning of this dish is very interesting. Although sugar and soy sauce can be used at will, other condiments are very restrained, especially in terms of aniseed. One star anise is enough for a pot of ribs.

In the braised pork, another representative dish of our cuisine, there is not even a star anise. There is no spice in the whole dish, which truly achieves the original taste.

Simmer over low heat for about fifteen minutes. When the soup in the pot becomes thick, lift the lid.

First pick out the green onion, ginger and star anise, then turn up the heat.

At this time, the soup in the pot has become a little black in color, but the color of the ribs is still ruddy.

At this time, grab a handful of white sugar, put it in, and start stir-frying.

White sugar can effectively thicken the soup, and stir-frying can speed up the evaporation of water.

Soon, the soup became thicker and the color of the ribs became heavier and heavier, but at the same time, the aroma in the pot became more and more intense.

When the soup is close to a stringy state and turns dark brown, pour the prepared balsamic vinegar into the pot along the edge.

After a burst of sour aroma rises, stir-fry for ten seconds, remove from the pan and plate.

If you like sesame seeds, you can grab a handful of white sesame seeds and sprinkle them in. However, today Lin Xu is going to make the old flavor that Yan Lin ordered, so he will leave out the sesame seeds.

Just as the ribs were being served, a beautiful face suddenly popped out of the kitchen door. Baby Shen had returned from get off work.

"what are you doing?"

"Sweet and sour short ribs, just wait at the door. I made more on purpose."

As soon as he heard the sweet and sour short ribs, Shen Baobao's eyes suddenly lit up.

Wow Kaka, I like this kind of sour and sweet dishes the most. I hate Xu Bao. I originally wanted to eat a fat-reducing meal, but it seems I can only start losing fat from tomorrow...

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