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

in the kitchen.

After the hand-shredded cabbage was ready and placed on the workbench, two cameramen came over and started taking close-ups.

"It smells so good."

"The boss's skills are really good."

The cabbage on the plate is light green in color, with a shiny surface, and a little brown soup of steamed fish soy sauce hanging on the edge, which looks very tempting.

After taking the close-up, it’s time to shoot the tasting session.

In order to achieve better results, Lin Xu went to the large kitchen next door to fill up some rice.

He sat in front of the kitchen workbench and said to the camera in front of him:

"Last time I saw that everyone said that Dundun hasn't come here to try it for a long time. It's not that he doesn't want to eat it. It's that the dishes he made recently are too vegetarian. The little guy doesn't like it. Even if he is brought over, he will jump right away. open."

He had a sad expression on his face, like a parent whose child has entered a rebellious period, with a look of helplessness on his face, which made Geng Lele and Dou Wenjing peeping at the door happy.

If you don’t want your son to work, why don’t you work? Why don’t you think people don’t know you are a cat slave?

A few days ago, a pet products merchant came to Chen Yan and wanted Dundun to bring the goods, and the price he offered was not low.

This was supposed to be a win-win situation, but Lin Xu rejected it outright.

He only hopes that Dundun will grow up happily, but he cannot imitate those pet bloggers, posing and tossing the cat over and over again for clicks.

He speaks like a kid, but his heart is full of business.

Sitting in front of the camera with rice in his hands, Lin Xu picked up a piece of cabbage and tasted:

"Well, it's fresh and crispy. If you like spicy food, you can add more dried chili peppers. This dish should highlight the dry aroma of chili peppers. The numbing taste doesn't need to be too strong. Just add some embellishments."

He explained the key points of the dish while eating, and when the rice in the bowl was finished, the filming came to an end.

As soon as he turned off the camera, Geng Lele ran in happily carrying a bowl of rice:

"Wow haha, it's better to come early than to come early. It's time to catch the hand-shredded cabbage. Let me help you taste the saltiness, Brother Xu."

Lin Xu looked at this quirky little mushroom head and smiled helplessly.

You don't need to ask to know that you skipped class again.

I really hope there is a Tathagata Buddha who can control this girl. Otherwise, what will happen if she skips class every day and turns into a troubled girl?

He smiled and said:

"With so much rice, can you still eat it at noon?"

"I can't care less. You make it so delicious. I have to enjoy it quickly."

Geng Lele took the bowl and sat on the stool where Lin Xu sat, took a pair of clean chopsticks from the side, then picked up a piece of cabbage and put it into his mouth.

After taking the salty and crispy cabbage into her mouth, the girl's eyes immediately overflowed with surprise:

"Wow, it's my first time to eat such delicious hand-shredded cabbage. It's worth skipping class this time!"

Lin Xu: "..."

It’s a yes if you don’t bring it upon yourself.

He collected the cabbage stalks on the workbench and put them into a basket, preparing to take photos of the kimchi later.

Since I mentioned this in the video.

Then take advantage of the time now to take pictures of kimchi.

Anyway, the method of making quick kimchi is simple and quick to learn. Even people with no cooking background can learn it, and it can even be said that they have some skills.

Two photographers were also arranging their cameras and lights.

Kimchi mainly operates on the workbench, so the camera mounted above the stove needs to be moved, and the fill light also needs to be relocated.

At this time, Geng Lele was still immersed in the delicious taste of cabbage.

She shouted at the door:

"Sister Doudou, please come in quickly. These cabbages taste delicious... No, I have to take a photo and post it online for fun."

After saying this, the girl took out her mobile phone and took a close-up of the cabbage on the table, focusing on her large bowl of rice.

Well, this kind of meal must be accompanied by rice to make people more appetizing.

After taking the photo, Geng Lele posted the photo to the group chat and the topic of Lin Ji Food.

"Let's have a quick taste of the hand-shredded cabbage made by Brother Xu. With such a bowl of rice, you should be able to taste it, right?"

In the group, Shen Baobao, who was fishing in the workplace, felt hungry immediately after seeing it.

" @Lin Xu, Xu Bao, I want to eat hand-shredded cabbage for lunch."

Chen Yan also immediately followed up:

" @Lin Xu, brother-in-law, make more hand-shredded cabbage at noon. I'll help you apply for a big push on a short video platform to ensure that your attention will increase."

It's actually not a good idea to put poison at this point, because everyone has just had breakfast and is not very hungry.

But as long as the photos are taken well, there is no problem in arousing the appetite of these boys and girls.

Led by Shen Jiayue and Chen Yan, others also expressed their desire to eat hand-shredded cabbage and strongly requested Lin Xu to cook more for lunch. Even Brother Qiang, who was in Xierqi, wanted to find an errand boy to come and purchase the food.

On the topic of Linji Food, the comments below this post are even more crazy:

"Isn't it right, Sir? Did you release the poison so early?"

"In the past, poisoning was administered at eleven o'clock. Although it was uncomfortable, I endured it until lunch time. Now it has been adjusted directly to nine o'clock. How do you want me to spend the next few hours?"

"I thought it was the boss lady who put the poison, but I didn't expect it was the high priest."

"Should I say it, the hand-shredded cabbage is really tempting. That big bowl of rice will probably keep me half full."

"Now that we have the hand-shredded cabbage, can we have a crystal vermicelli pot or minced meat vermicelli? This kind of rice killer is perfect for gangs to commit crimes!"

"Mi Mi: One killer is not enough, you actually want to form a group to kill me?"

"..."

When Geng Lele was happily reading the comments, he found that everyone was busy working, so he left the kitchen with a plate in one hand and rice in the other.

Well, although we can't help, let's try not to hold you back.

As soon as I came out of the kitchen, I saw Dou Wenjing talking on the phone with someone about business.

The beautiful general manager was wearing a white shirt, with the hem of the shirt tucked into a gray skirt. Under the skirt were two slender legs wrapped in high-end stockings.

From a visual point of view, Mr. Dou satisfies everyone's fantasy of a beautiful boss.

But at this time, the beautiful female boss was holding an inappropriate steamed bun and staring directly at the plate in Geng Lele's hand.

While listening to the other party's words, he mouthed to Geng Lele and said:

"Save a little, don't finish it all!"

The little mushroom-headed kid took one look at it, and immediately nodded heavily, and then made an "OK" gesture to Mr. Dou:

"Don't worry, I'll make sure you eat everything, not even the soup is left!"

When she came to the booth, she put down the plate and rice, then took a chopstick and put the cabbage into her mouth, and then took the opportunity to take a mouthful of rice.

The salty and crispy cabbage paired with the moderately soft and hard rice is a perfect match, so delicious!

While he was eating, Shu Yun just finished checking the hygiene of the private room on the third floor and came down.

When I saw Geng Lele eating cabbage, I wanted to try it.

She glanced at Mr. Dou who was on the phone and found the steamed bun in his hand. She walked over on her high heels and took the steamed bun in her hand.

He broke open the steamed bun and put half of it back into Dou Wenjing's hands. Then he took the other half of the steamed bun and walked quickly to the booth. When he passed by the disinfection cabinet, he didn't forget to pull out a pair of chopsticks from it.

"Come on, Sister Yun, this dish is super delicious."

Shu Yun sat down and couldn't wait to pick up a chopstick and put the cabbage into his mouth. An expression of surprise suddenly appeared on his face:

"Indeed, it's super delicious... Do you want some left over for Mr. Dou?"

"No, Sister Dou just told me not to waste it and eat it all. I promised her."

"If she doesn't want to eat it, then don't waste it. After all, this is made by the boss himself, and others may not be able to eat it if they spend money."

in the kitchen.

Lin Xu arranged the cabbage stalks and went to the warehouse to bring half a basket of ingredients suitable for making kimchi.

There are white radish, yellow radish, carrot, Xinmi radish, lettuce, celery, green pepper, beauty pepper and other ingredients.

Yesterday I made fried pork chops with a little Worcestershire sauce, and today I started making quick kimchi with a little cabbage stalks.

In the past two days, I have been doing this kind of thing of making dumplings just for vinegar...

Lin Xu muttered and placed the ingredients on the workbench.

I felt that the amount of cabbage stems was a bit small, so I went to the nearby kitchen and cut half a cabbage.

Quick kimchi does not pay attention to the ingredients. Basically, all roots and leaves with a harder texture can be made.

However, in order to make it more pleasing to the eye and more beautiful to look at, ingredients of a variety of colors are generally used to make it.

For example, radishes, white, yellow, red, plus green and red peppers, all colorful and colorful together, the appearance alone is very attractive.

In addition to these dishes, there are also some ingredients used.

For example, bagged pickled peppers or wild peppers, as well as ginger, garlic, coriander, etc., can make kimchi more delicious and attractive.

After all ingredients are prepared, wash the vegetables to be used.

Then start recording.

There are many names for quick kimchi. For example, in Sichuan and Chongqing areas, it is habitually called diving kimchi, which means that you can eat it by piercing the kimchi.

Other places also have names such as quick kimchi, lazy kimchi, and simple kimchi.

The names are different, but the methods are similar. The ingredients are first soaked in salt and then soaked in special water. It can be eaten basically overnight, which is very convenient.

After a simple opening remarks, Lin Xu boiled a pot of water on the stove, put peppercorns, star anise and a few fragrant leaves into it, and simply boiled a peppercorn water.

Using pepper water to make quick pickles can make the pickles more flavorful.

You don’t need to boil the pepper water for too long, you can turn off the heat and let it cool in about five minutes.

When making kimchi with this kind of water, it must be completely cooled before use, otherwise the kimchi will become soft and mushy, losing its crisp texture.

After the pepper water was cooked, Lin Xu began to process the ingredients.

All radishes are cut into small strips of the same thickness, about 1.5 to 2 centimeters square and five to six centimeters long. This is not only convenient for pickling, but also more suitable for presentation.

Cut the celery into sections, tear the cabbage into pieces first, then stack them up and cut them into slices.

Put all the ingredients into a basin after cutting them. Sprinkle half a spoon of salt into it. After spreading, start stirring the ingredients in the basin with your hands to make the salt evenly stick to the surface of the ingredients.

The water-killing effect of table salt is very obvious. As soon as you start stirring, water starts to seep out from the bottom of the basin.

After mixing evenly, set it aside and start killing the water.

Take advantage of this time to start preparing the ingredients for making kimchi.

A bowl of washed and drained millet, cut vertically on both sides, slice the ginger, cut the garlic in half, and cut the coriander into small pieces.

"These ingredients are not necessary. You can still make sweet and sour kimchi without adding them, but if you add them, the flavor of the kimchi will be better, so I hope you don't be lazy when making it. After all, no one wants to eat it. Imperfect pickles, right?”

While Lin Xu was busy, he explained to the camera the necessity of putting ingredients.

After preparing these ingredients, it still took a while for the ingredients to be cooked, so he waved his hand to the photographer, paused the shooting, and then resumed shooting after the cooking process was completed.

After washing her hands and walking out of the kitchen, she saw Geng Lele sitting in the booth rubbing her stomach, looking like she was full.

There was an empty bowl and an empty plate in front of her.

Apart from a few Sichuan peppercorns and dried chili peppers, there was not even a bit of vegetable soup on the plate, making it impossible to guess what kind of dish it was.

"It's just a portion of cabbage. Is it going to last like this?"

While Lin Xu was talking, Dou Wenjing finally finished the phone call.

She took the steamed bun and walked towards the booth on her high heels. As she was walking, Geng Lele spoke:

"Originally, I was very happy that Sister Dou let me finish the food, but Sister Yun came to snatch it from me and almost left me with no food... Sister Doudou, look at how clean I eat, without wasting any of it."

Dou Wenjing:? ? ? ? ? ? ?

"I'm telling you to leave some for me!"

It was just a phone call, half of the steamed bun was left in my hand, the hand-shredded cabbage that I was thinking about was completely eaten, and I couldn’t even dip it into the vegetable soup...

What kind of miserable life is this?

Geng Lele: "!!!!!!"

Is that so?

Fortunately I didn't understand!

Lin Xu looked at the two people dumbfounded:

"How about I fry another one? It's not a valuable thing. Is this what you two are doing?"

One of them kept thinking about it even after making a phone call for ten or twenty minutes, and the other continued to stuff it into his stomach after eating too much. Those who didn’t know thought he had never eaten in eight lifetimes.

"It's delicious... Who asked you to make it taste so good..."

Dou Wenjing muttered, broke open the half of the steamed bun in her hand, then opened the jar of chili oil on the table, scooped out some chili oil with a small spoon in the jar and poured it into the crack of the steamed bun.

When it's almost done, squeeze the bun and take a bite.

Mmm, smells good!

Although she didn't eat the shredded cabbage, she couldn't send the steamed bun back to the kitchen. She chewed the steamed bun, looked at Lin Xu and asked:

"Is the kimchi ready?"

"No, I have to kill some water."

"Then I have something to report to you. Brother Qiang's company is going to hold a Mid-Autumn Festival group dinner. At his request, the company boss is going to use the food in our store as a group meal."

Mid-Autumn Festival group meal?

This is a good thing.

I really like this kind of group meal business. It doesn’t involve much, but it makes a lot of money.

Moreover, the group meal reservations are all old customers and have dealt with them before, so it is relatively easy to handle the business.

Dou Wenjing took a bite of the steamed bun and then said:

"But we don't have a dedicated banquet hall, and their company is relatively small, so it's impossible for employees to gather together for a meal, so the matter is stuck here."

No venue?

In a place like Yanjing where land is at a premium, it is really not easy to find a relatively large venue.

Lin Xu asked:

"Then how are you going to solve it?"

"I want to rent out the tutoring class upstairs next door and simply decorate it into a banquet hall with a small stage or something. The rent is not high anyway. Even if we entertain group dinner customers alone, we can still make money."

Lin Xu didn't understand this, but the tutoring classes upstairs on both sides of Yingchun Street were indeed quite empty, and the landlords were basically renting them out at low prices.

It would be quite suitable to rent a banquet hall specifically to receive group meal customers.

He said to Dou Wenjing:

"Just watch it, Sister Jing, I believe in your vision."

Anyway, there are funds in the account now, and the store does lack a venue that can accommodate a dozen tables at the same time.

Why not take advantage of this opportunity to play around with it.

After hearing Lin Xu's words, Dou Wenjing stuffed the remaining steamed buns into her mouth:

"Then I will contact Zheng Xiaoguang to start the decoration. If we only do the most basic decoration, it can be put into use in a few days without delaying the Mid-Autumn Festival group meal."

After saying that, she stepped on her high heels and walked downstairs in a hurry.

Back in the small kitchen, the vegetables in the basin were almost drained of water, and a lot of water had appeared on the bottom of the basin.

Although you need to kill the water when making kimchi, you should not overdo it, otherwise the vegetables will not taste crisp and become soft.

Use a slotted spoon to take out the ingredients in the basin, then add half a basin of cold boiled vegetables, and wash the washed vegetables twice.

The salt content in the ingredients is relatively high at this time, so it needs to be washed before being put into the jar, otherwise the kimchi will become pickles.

Starting from the cleaning step, the jar for making kimchi, as well as the ingredients and seasonings put into the jar, must not come into contact with raw water and grease to prevent the kimchi from spoiling.

Put the vegetables washed with cold boiled water into the glass jar, and then add the prepared millet, spicy ginger, garlic and other ingredients.

Finally, pour in one tablespoon of white vinegar and three tablespoons of red Zhejiang vinegar.

The purpose of enlarging the red vinegar is to increase the appearance, so that the pickled kimchi will show a light rouge color, which is more beautiful than using white vinegar.

Then add salt and twice as much sugar as the salt.

Quick kimchi has a sweet and sour taste and a crisp texture, so the amount of sugar should be appropriate.

After putting it away, open a pack of wild pepper and pour the wild pepper and the soup inside into the jar.

The wild sansho pepper soup contains fermentation bacteria that kimchi likes. Adding it in can give kimchi an attractive flavor in a short time.

After putting it in, fill the jar with pepper water.

Then cover it, seal it with water and let it marinate.

"Remember to come over tomorrow morning to take pictures of the opening and food tasting, so that the entire video will be complete."

Lin Xu moved the jar and placed it in the corner, explaining to the two photographers.

"Okay boss!"

"We came here early so we won't delay the recording."

After the two photographers left, Lin Xu returned to the big kitchen and walked around. Everyone was busy performing their duties, and the entire kitchen was busy and not chaotic.

After watching this, I was about to go downstairs to the braised food department when Che Zai suddenly came over and asked:

"Boss, you asked me to buy roasted bran and delivered it, but I think it looks exactly like oily gluten. Why is it called roasted bran?"

Exactly the same?

Lin Xu smiled and said:

"It's different. There is a clear difference between the two..."

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Lately, the days have been busy, my head has been dizzy, and the plot has been written and changed, so it has been a bit delayed. I will try my best to adjust it tomorrow and try to update it earlier. This chapter has 5,000 words. Please subscribe and vote monthly!