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

"Boss, your video account should be updated tomorrow."

In front of the booth, Dou Wenjing, after finishing her fried shrimp meal, looked at her schedule on her phone and reminded Lin Xu.

In fact, the videos that are updated every two days are still saved, but when it was updated two days ago, the company's operations department held an event to let netizens choose the dishes for the next issue.

In order to avoid going astray, we prepared some crazy dishes such as large intestine sashimi, and specially listed some alternative dishes. Whichever dish gets the most praise, we will make it.

There are home-cooked dishes and popular restaurant dishes, such as braised chicken, roasted bean curd, green pepper shredded pork, hot and sour mung bean sprouts and other dishes.

"I remember the deadline for likes is 9pm, are the results out now?"

Lin Xu took a few bites of shrimp, then filled up a bowl of pumpkin soup and sipped it.

Although the smooth texture of this pumpkin soup is quite good, he still prefers the millet pumpkin porridge made by his mother.

It's a pity that after mom and dad go back today, they won't be able to drink it for a short time.

At around three o'clock in the afternoon, my parents returned to the scenic spot smoothly. My cousin Chen Yuanyuan even took a selfie with the mooncakes she received to express her gratitude.

Judging from the mooncake foam and broken egg yolk at the corner of her mouth, this old lady must have eaten one before thinking of taking a photo.

Shu Yun took his mobile phone and looked at the online event page:

"Although the deadline has not yet reached, the result is basically determined."

"Oh? Which dish is ahead?"

Lin Xu was a little curious.

The operation side specifically asked his opinion when formulating the alternative dishes, and only launched the event after confirming that they were all popular dishes.

I originally thought the fight would be inextricable.

Didn't expect the winner to be decided so quickly?

Shu Yun held up his cell phone and flashed it at Lin Xu:

"It's hand-shredded cabbage, and the number of likes is thousands more than the second place spicy and sour mung bean sprouts. I didn't expect that so many people like this dish as much as I do."

Zeng Xiaoqi took a spoonful of the braised pork soup and mixed it with the rice, took a mouthful and said:

"What a coincidence, I like it too. Boss Lin, let's record the hand-shredded cabbage in the next episode. I'll steam more rice that day, so won't it be ready for lunch? Ha, I'm such a good person!"

I don't see how you can live a good life, I just think you are quite edible... The members of the fried pork chop team felt slanderous in their hearts, and they didn't understand what Director Zeng was so proud of.

Although we don't know how to live, we are guarding Lin Ji. We can eat whatever we want every day, unlike some 34B people who have to take advantage of the opportunity to record a program to enjoy themselves.

Lin Xu finished the pumpkin soup in the bowl, stood up and said:

"Then let people from the company come and take pictures tomorrow morning to satisfy the netizens' requirements."

Since there are more and more things going on now, although Lin Xu can shoot videos himself, editing and shooting still takes up time, so the company will do it for him.

In order not to hold back, the operations department hired photographers and post-production teachers whose shooting techniques were closer to Lin Xu’s photo-style.

Dou Wenjing took a piece of Ma'anqiao and took a sip, sighing at the fresh and rich taste of the eel, and responded to the boss's instructions:

"Okay, I'll have someone come early tomorrow so that I can take pictures of the food being prepared in the kitchen so that netizens can see how hygienic the kitchen is."

Lin Xu put down the bowl and returned to the kitchen. Shu Yun also hurriedly cleaned the rice in the bowl, wiped his mouth and said:

"I think we've almost eaten upstairs. I have to go check on the situation. Don't finish the jade soup. Leave me a few mouthfuls. I'm counting on these cucumbers to lose weight..."

She hurried upstairs.

As expected, Yan Lin and others had almost finished eating and were chatting at this time.

Shu Yun walked in with a pot of Longjing tea. While pouring the tea, he ordered the waiter to close the table and bring some fresh fruit plates and exquisite refreshments.

These guests had obviously just gotten into the conversation, and they probably had to chat for a while longer, so a fruit plate and snacks would be appropriate.

After the arrangements were made, and she was about to say goodbye, Yan Lin said:

"Mr. Shu, can you give your boss a message?"

Shu Yun had met too many big shots, and he knew as soon as he heard these words that he wanted to make some small requests that were not convenient to make in person.

Let yourself convey the words, which can not only ease the atmosphere, but also avoid the embarrassment after being rejected by the boss.

She said with a smile:

"Okay, Mr. Yan, if you have anything to say, please tell me. We, Mr. Lin, will do our best to meet every customer's request."

Yan Lin pointed at the plainly dressed middle-aged man:

"I wonder if Xiao Lin is good at making Sixi Baked Braised Rice. If he is good at it, my friend will plan to come here to eat every day."

As soon as she finished speaking, the middle-aged man said:

"I have been away from Shanghai for many years, and I still miss the original flavor of Sixi Baked Gluten. I wonder if the owner of your shop can give me what I want."

Shu Yun kept an friendly smile on his face and said to several people:

"I'm going to ask a few questions, please wait."

After she went out, Yan Lin looked at the middle-aged man and said with a smile:

"I've been transferred to Tsinghua University to study artificial intelligence and still have such a greedy mouth. If I had known that our Professor Cui was so greedy, he would have eaten more when he came to my house when he was a child."

At this time, Mr. Yan was speaking the standard Wu Nong soft talk, and his face was filled with the excitement and excitement of meeting a childhood friend, completely losing his previous majesty and strong aura.

Professor Cui’s name is Cui Qingyuan. He took a sip of Longjing tea:

"Obviously I love food and life, but you use the words greedy and greedy to make me look like a kitten."

When it comes to cats, Yan Lin's head suddenly pops up with a plump figure:

"There is a cat in this store. It's super cute. I didn't plan to come here this time, but just to see it, I specially arranged a few meetings."

She chatted about Dundun, but several other friends were more interested in artificial intelligence.

Everyone knows that this is a trend, and it is a big trend, so I would like to hear Professor Cui’s opinion.

At this time, tea and fruit plates were brought in. Cui Qingyuan pinched a small piece of brown sugar Shaqima and put it into his mouth. He chewed it and said:

"Our country's artificial intelligence is now basically in a leading position in the world because it started early. However, Western countries have accumulated a lot of technology and have sufficient foundation, and it is easy to leave us behind..."

He took a sip of tea and continued:

"The biggest shortage in artificial intelligence is talent, and they need to be the kind of divergent high-IQ talents. Enrolling students in the smart class I lead is a headache. I really can't give you any advice on business... Well, this Sha Qi Ma Haoling, you all have a try..."

Nowadays, all fools want to get on the artificial intelligence bus, but this bus is not so easy to get on, and one mistake may result in all your money being lost.

Therefore, Cui Qingyuan did not encourage his friends to participate.

So many business giants have failed in unfamiliar fields, why haven't you learned your lesson?

When Yan Lin saw him praising the deliciousness of Shaqima, she picked up a piece and tasted it, and her eyes suddenly lit up:

"That's right, you're so good. Let's all try it... It's really rare to have such delicious snacks."

She had seen netizens praise Shaqima and Horseshoe Cake on the Internet, but dim sum in the north was generally rough, and Yan Lin didn't think it could surpass the dim sum in Shanghai.

As a result, I found out that I was wrong after trying it.

The taste and texture of the dim sum are impeccable, and the egg flavor and the sweetness of brown sugar are perfectly combined. What a treasure shop!

Most domestic restaurants start with one or two signature dishes.

Some shops are good at cooking fish, some shops are good at cooking chicken, some shops are good at braised food, and some shops have delicious food... There are very few restaurants like Lin Ji that don't mess with all the hot and cold dishes, staple food and refreshments.

No wonder everyone loves this store so much.

It’s really worth checking in again and again.

Not long after, Shu Yun knocked on the door and walked in. She was holding a water chestnut cake in her hand, and several waiters behind her were carrying some fruit cheese.

"Mr. Yan, our boss said that there is no problem with Sixi Baked Gluten, but he doesn't know whether it is the original taste that this customer said, because Sixi Baked Gluten is a home-cooked dish in Shanghai, and almost every family has the same taste. It’s hard to control.”

Just downstairs.

As soon as Lin Xu heard that someone wanted to eat it, he immediately redeemed it for Sixi's roasted bran cooking techniques.

I have a very clear understanding of this dish.

But the understanding is clear, that's why Shu Yun said this, each person has his own taste, and there is no guarantee that it will suit the appetite.

Yan Lin smiled and said:

"Don't worry, my friend is as greedy as a cat. As long as it is made, it will satisfy his appetite."

Cui Qingyuan gave a bitter smile. This super-rich childhood friend really thinks of me as a greedy cat?

He originally wanted to express his request for Sixi Baked Bran, but as soon as Yan Lin opened her mouth, she agreed:

"Mr. Yan is right, I won't choose."

After a pause he said:

"I have classes during the day tomorrow and I can't come. Let's go tomorrow night. I'll come over to try it out tomorrow night. After eating, I'll stroll back to Tsinghua University. I'm just in time to eat... Mr. Yan gave me such a big meal card, so I can't use it."

Yan Lin smiled:

"There is nothing wrong with this. There are only friends here, no bosses."

After leaving the private room, Shu Yun came downstairs, served himself a bowl of jade soup, and said while drinking:

"It's so strange. I always feel that Mr. Yan has a different feeling for that guest. From what I heard the two of them talking about, it sounds like they are childhood sweethearts, but the man is a bit different and doesn't quite understand their relationship."

Zeng Xiaoqi rolled her eyes:

"It's better to care about yourself. Your parents won't urge you to get married anymore? Your married friends won't help you introduce partners? Your classmates won't show off their children in their circle of friends anymore?"

After a few words, Shu Yun's enthusiasm for gossip suddenly disappeared.

She pointed to the crucian carp and tofu soup on the table unwillingly:

"Director Zeng, drink more soup, maybe 34B will grow into 34C."

Since you poked my sore spot, don't blame me for poking you.

Come on, let's hurt each other!

Baby Shen sipped the pumpkin soup in the bowl and smiled without saying a word.

嘁~~~

Rookies pecking each other!

The next morning.

Not long after breakfast, Dou Wenjing and the company's film crew came upstairs.

In order to facilitate the filming of videos, the back kitchen specially set up a small kitchen next to the roast duck stove a few days ago, so that the photographers do not have to walk around in the back kitchen and interfere with other people's work.

When Shen Baobao and Chen Yan occasionally have a brainstorm and want to cook or learn to cook, they also have a place to show off.

Although it is a small kitchen, it is fully equipped with a planetary engine style stove and a complete set of stainless steel stoves. The hood is also a high-power model dedicated to the kitchen.

"After confirming how to make hand-shredded cabbage, netizens are waiting to share how to make it."

Last night, Dou Wenjing specially browsed the comments on the Internet. Many people said that the hand-shred cabbage made at home tasted old and not as crispy as the ones made in restaurants, and the taste was also different from the ones made in restaurants.

And I kept hoping that Lin Xu would share some home cooking techniques when cooking.

Lin Xu smiled and said:

"After today's filming, my colleagues are probably going to curse me."

It is not difficult to make hand-shredded cabbage. As long as you master a few key points, everyone can become a master chef.

The reason why the food in the restaurant is so delicious is just because you have mastered these tips.

As for the firepower problem of small family stoves, this is not the main reason.

Because this dish does not require very high firepower.

After the filming equipment was ready, Lin Xu took a cabbage, a small piece of fatter pork belly, garlic, dried chili peppers and Sichuan peppercorns from the warehouse.

The ingredients for making hand-shredded cabbage are ready.

When making it at home, you can also use lard instead of pork belly.

"Hello everyone, my name is Lin Xu. Today, in response to the request of many netizens, I will teach you how to make the hotel's best-selling dish, shredded cabbage. Let's start with the ingredients."

After starting the recording, Lin Xu automatically entered the teaching state.

He explained in detail the principles for selecting ingredients. For example, adding garlic slices can prevent dried chili peppers and dried Sichuan peppercorns from being fried. For example, choosing pork belly is to make the dish more fragrant.

After explaining, start making.

First, tear off the outer two layers of dirty leaves from the cabbage, and then use a kitchen knife to circle the cabbage and tap it several times to make it easier to separate the cabbage.

After patting, cut the cabbage with a knife and tear off the cabbage piece by piece.

“Here’s the first tip for making cabbage. You don’t need to wash the cabbage!”

During the growth process of cabbage, the outermost layers of leaves grow first, and then the inner leaves. It is completely opposite to that of cabbage, so there is no need to wash it.

The main reason why it is easy to make soup when making cabbage at home is due to cleaning.

As for whether there are too many pesticides in the vegetable leaves, there is no point in washing them, because theoretically the content cannot be reduced by soaking them in water.

Lin Xu explained in detail why cabbage does not need to be washed.

Then pick up a vegetable leaf, tear off the leaves on both sides of the vegetable stem with your hands, and put it in the basket, and put the middle vegetable stem aside.

"Here comes the second knowledge point. The vegetable stems are thick and difficult to ripen, and there is a lot of fiber in them, so they need to be torn off. This is where the name of this dish comes from."

Tear off the stems and eat only the leaves, so that they can be cooked quickly and the texture will be crispier.

There is no need to throw away these vegetable stalks. Put them in a kimchi jar to make delicious kimchi. The taste is sour, sweet and crisp, which is more enjoyable than frying.

"In the next issue, I will teach you how to make quick kimchi using vegetable stems, radish and other ingredients, so that you can have a refreshing cold dish on your family table."

With these vegetable tips, it’s time to publish a video on making pickled dishes.

So Lin Xu directly previewed the next video on the show.

When Dou Wenjing heard this at the door of the kitchen, she immediately opened the memo on her phone and wrote it down. She also sent a message to Shu Yun:

"The boss previewed the kimchi in the video. Customers should order the delicious kimchi. At noon, he asked all the waiters at the front desk to taste the kimchi in the store, so that customers would not be able to describe the taste when they asked."

Soon, Shu Yun, who was checking the hygiene, sent a message:

"Okay Mr. Dou, I will arrange it."

In the kitchen, Lin Xu tore off all the vegetable leaves from the stems, put the cabbage aside, and then began to prepare the ingredients.

Cut the pork belly into thin slices, the thinner the better.

Smash the garlic flat and put it in a bowl, then cut a few pieces of dried chili pepper into it, and finally pinch a handful of green peppercorns.

The numbing flavor of green peppercorns is more intense, making the cabbage more delicious.

When everything is ready, start cooking.

Lin Xu set up the wok and said to the camera:

"The stoves in restaurants have strong firepower, so this dish is usually cooked in one pot, but the firepower of small home stoves is weak, so it is best to cook them separately. I will make them separately now to give you a reference."

Heat the pan first, pour a spoonful of cold oil into the pan, lubricate the pan and pour out the oil.

Then pour the torn cabbage leaves into the pot and stir-fry over medium heat.

Don't rush this step. Slowly stir-fry the water out of the cabbage leaves until they become soft. In this way, when cooking, the soup will not come out and the bitter taste of the cabbage will disappear.

While stir-frying, he explained the essentials of this step.

For example, during the intervals between stir-frying, you should use a frying spoon to continuously tap the vegetable leaves to speed up the loss of water and make the dishes cook faster.

When the cabbage leaves become soft and collapse, pour the cabbage leaves out of the pot.

There is no need to put oil in the pot. Pour the sliced ​​pork belly into the pot and stir-fry slowly to stir out the fat in the meat. The dishes will be delicious and the meat slices will not be greasy.

There are basically no vegan dishes in restaurants.

When cooking vegetables and the like, a little lard or a little thinly sliced ​​meat is often added to increase the flavor and give the dish a richer texture.

Soon, a lot of fat was released from the pork belly in the pot, and the surface of the meat slices also turned brown.

At this time, pour the flattened garlic, dried chili segments and green pepper into the pot, and stir-fry with the fat from the pork belly.

In this step, stir-fry for as long as possible until the aroma of the dried chilies is completely stir-fried, then add the cabbage and stir-fry.

Do not season the cabbage after it is put into the pot, otherwise the soup will still come out.

After stir-frying the cabbage until the aroma comes out, start seasoning.

First pour one-third of the frying spoon of steamed fish soy sauce along the edge of the pot, stir-fry for a few times, and then add a small spoonful of salt.

The secret why the hand-shredded cabbage made in the restaurant is delicious lies in the steamed fish with soy sauce.

Steamed fish soy sauce has a richer soybean aroma and umami flavor than light soy sauce. When added to cabbage, it can give the cabbage a light seafood flavor. This not only increases appetite, but also eliminates the need to add MSG and chicken essence to enhance the freshness. Steps to make dishes taste healthier.

After seasoning, stir-fry the cabbage for another 30 seconds to allow the seasoning to completely hang on the leaves.

Then scoop a little balsamic vinegar and cook it along the edge of the pot. This is another secret of the delicious cabbage.

After cooking with balsamic vinegar, it will add flavor and freshness to the dishes, making the cabbage taste more delicious and appetizing.

After cooking the vinegar, stir-fry for another ten seconds to allow the excess vinegar smell to evaporate, and then take it out of the pot and put it on a plate.

Dou Wenjing smelled the greedy smell at the door of the kitchen and couldn't help but rub her belly. Less than an hour after finishing breakfast, she was aroused by the boss's dishes again.

There's nothing wrong with following this handsome boss, but the only drawback is that you'll gain weight.

There is no way, no one can resist such delicious dishes.

Just as he was about to take half a steamed bun from the kitchen to try the delicious hand-shredded cabbage after taking the photo, Geng Lele suddenly appeared at the top of the stairs, holding a paper bag of Ziqiang Shengjian in his hand.

"Wow, what a coincidence, Sister Doudou, you're here to eat fried pancakes. I found that Master Yang's skill in making pancakes is getting better and better, and he's not inferior to Master Wang at all."

Dou Wenjing looked at this little mushroom head in surprise:

"You're so good, are you skipping class again?"

Geng Yiji's children's shoes will naturally not admit it:

"No, no, it's because I took the first grade again this time. The head teacher specially commended me for taking the vacation and letting me relax my brain... What smells so good? Brother Xu has made delicious food again?"

"Well, I made hand-shredded cabbage today."

Dou Wenjing pinched a fried bun from the paper bag and tasted it. Her cousin's cooking skills were getting better and better.

Just after finishing the pan-fried pancake, Geng Lele handed another one:

"Sister Doudou, if you eat more, no one will grab the cabbage from me after you are full."

Dou Wenjing: "..."

I went and was tricked by the girl again!

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This chapter has 5,400 words. Please subscribe. Brothers, let me tell you, there are double monthly tickets at the end of the month. You can keep those who can. People with obsessive-compulsive disorder can also steal the tickets. This month, we will update 10,000 words per day. It’s not worth it. Two monthly passes?