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

"What's the difference? I see the same thing."

Not only was Che Zai curious, but Wei Qian also came over.

When Lin Xu was recording the show just now, Lao Huang sent over ingredients such as roasted braised bran and salted fish that were rarely used by people in the capital, and Wei Gan also helped Che Zai move a box.

After opening the results, I found that roasted bran was exactly the same as gluten.

They are all honeycomb-shaped and irregularly foamy, and they are all yellow-brown. Isn't this the kind of fermented and steamed gluten that can be bought everywhere in the market?

There are three types of gluten available on the market.

The first type is roasted gluten, which has a smooth texture and a bit of gluten. It is cooked directly from washed raw gluten without any fermentation step.

The second type is gluten bubbles, which are ping pong ball-sized gluten balls fried out of raw gluten, and there is no fermentation process.

The third type is honeycomb gluten that can often be seen in cold dishes at night market stalls and small restaurants. This kind of gluten is steamed in a pot with raw gluten and baking powder.

The roasted bran sold in stores now looks almost the same as the third type of gluten.

So hearing Lin Xu say something different immediately piqued Wei Qian's curiosity.

"Although the main ingredients of roasted bran and gluten are the same, the raw materials are different. Gluten is made from washed flour. Baked bran uses washed whole wheat flour, which has more bran than gluten, which is the outer shell of wheat."

Lin Xu took the roasted bran and smelled it, then said:

"In the traditional method, the roasted bran needs to be naturally fermented and then steamed in a pot, so the roasted bran has a rich sour taste and needs to be fried before it can be eaten."

The roasted bran delivered by Lao Huang is good, and the sour smell is quite strong. It should be the original flavor of Sixi roasted bran that Professor Cui wants to eat.

After looking at the roasted bran, Lin Xu looked at the two boxes of salted fish that were delivered.

"He said these are high-quality plum-flavored salted fish, which are difficult to buy even in the Guangdong and Guangxi areas... I opened a pack just now. Why does it smell so bad?"

Che Zai's expression was a little tangled.

The ingredients delivered today are either sour or smelly. Can we make delicious dishes?

Lin Xu smiled and said:

“Grilled bran is the memory of many people in the Yangtze River Delta. It’s sentimental. Outsiders may not be used to it, but this salted fish is really good. The prepared salted fish and eggplant stew can be ranked among the top five rice killers. .”

Chezi opened his mouth, unable to believe his ears.

The famous salted fish and eggplant stew is actually made from this smelly and sticky plum-flavored salted fish? This is really surprising.

He asked curiously:

"Boss, what are the top five killer rice dishes?"

Wei Gan on the side said:

"You don't know this? How can you be a chef? Listen up, the top five recognized rice killers are twice-cooked pork, fish-flavored shredded pork, salted fish and eggplant stew, tomato stewed beef brisket, chili fried meat, boiled beef, dried Pot fat sausage..."

He said a dozen words in one breath, which made Che Zi, who was already a little confused, even more confused:

"Is this the top five?"

Lin Xu patted the young man on the shoulder:

"There are more than ten universities in the top five in our country, which is about the same number as the top five rice killers."

He looked at the salted fish in the box and saw that it did smell stinky, but that was where the word "meixiang" came from.

Plum-flavored salted fish, to be more precise, it should be called mold-flavored salted fish. Pickled and fermented ingredients such as pickled pickled vegetables and molded tofu are all ingredients evolved by the Hakka during their migration.

But the word "mould" doesn't sound good, and the smell is unappetizing, so it has the nickname "Plum Blossom".

Since the salted fish has been delivered, let’s make some salted fish and eggplant stew for lunch.

Well, just eating hand-shredded cabbage is a bit bland, but it would be much better if you add a mellow and plump salted fish and eggplant stew.

Thinking of this, Lin Xu said to Che Zai:

"I'll wash a few clay pots later. I'll make a salted fish and eggplant pot at noon to try out the taste. If it tastes good, I'll start adding new ones to the store in the afternoon."

"Okay boss."

Kitchen door.

When I heard that the salted fish and eggplant stew was going to be served at noon, Geng, who had just pulled the rice and was a little stuffed, said: "..."

You should have told me earlier!

I told you that even if I endured hunger, I would leave some food for Sister Doudou.

It's a pity that my sister Doudou didn't even get to eat such delicious hand-shredded cabbage. If she had eaten the hand-shredded cabbage, wouldn't I be able to eat more of the salted fish and eggplant stew for lunch?

What a mistake!

Geng was so upset that he beat his chest and stamped his feet.

On the other side, Tan Yajun found Shen Jiayue and said:

"Yueyue, let's go to Linji for dinner in the morning. I have a flight at around two o'clock in the afternoon. After lunch, I have to go to the airport to fly to Yuzhou to attend a research meeting."

"Okay Uncle Tan, what do you want to eat for lunch? I'll let Xu Bao make it for you."

Tan Yajun said with a smile:

"No, no, no. I see that netizens are praising Linji's staff meals as being the most delicious and sumptuous. I'm going to try them out at noon today to see how delicious they are."

It was widely circulated on the Internet and aroused the curiosity of the big auditor.

He planned to conduct an on-site inspection to see how delicious Lin Kee's employee meals were. If it was really as good as the rumors said, he would drive to Lin Kee to eat at noon.

It's about ten o'clock in the morning.

After finishing all the preparations, Lin Xu began to prepare salted fish and eggplant stew.

The ingredients required for this dish are relatively simple. In addition to purple-skinned eggplant and plum-flavored salted fish, it only requires a little bit of pig fat.

Although the name is salted fish and eggplant stew, in this dish, the salted fish only plays a role in increasing the freshness and flavor. The real source of the flavor is lard.

Lard not only adds flavor, but also gives the eggplant a plump texture like meat.

The reason why many rice lovers never forget it is because they are obsessed with the wonderful taste of the combination of lard and eggplant.

Take out some salted fish from the warehouse.

Today, all the employees eat, and a larger amount of food is required, so the amount of salted fish is also larger.

Normally, a small piece of salted fish is enough for a serving of salted fish and eggplant stew.

Remove the sticky fish skin, then separate the fish, remove the backbone and fish bones in the middle, leaving only the dense fish meat part of the salted fish.

This kind of salted fish is pickled with mackerel and has dense meat, making it an ideal choice for making salted fish and eggplant stew.

In northern areas, it is customary to stew eggplant with salted mackerel.

The meat of the Spanish mackerel is tender and soft, and will become mushy when stewed for a while. When put together with the eggplant, the fish meat will be wrapped around the surface of the eggplant, giving the eggplant a different texture and flavor.

Lin Xu thought he could buy some to try if he had time.

Let’s see which dish is more delicious and goes well with the meal: the northern mackerel braised eggplant or the southern salted fish braised eggplant.

Cut the salted fish into pieces slightly smaller than peanuts, put them into a bowl and set aside.

Then Lin Xu took another piece of pig fat, which was about a pound, and chopped it into minced meat.

These pig fat are the soul of the salted fish and eggplant stew. After boiling out the lard, the pig fat turns into small golden particles, which are mixed with the soft boiled eggplant and eaten in the mouth.

That texture, that taste, not to mention eating too much.

If you find pig fat troublesome, you can use lard directly. However, compared to fried pig fat particles, although lard has a good aroma and taste, it lacks the surprise after eating the pig fat particles.

After the pig fat was prepared, Ma Zhiqiang brought over the washed eggplant.

There were a lot of people today, so I prepared a full basket.

Peel the eggplant and cut into strips ten centimeters long and two centimeters square.

There is no need to wash the cut eggplants or batter them, just put them directly into the oil pan and fry them.

The secret to the deliciousness of eggplant is to be willing to use oil. Most eggplant dishes need to be fried to enhance the taste and texture.

When frying, the oil temperature in the pot should be high.

It needs to be about 70% the same, so that the skin of the eggplant will be fried the moment it is put into the pot, and the fat cannot penetrate into the eggplant.

If the oil temperature is too low, for example, less than 50% hot, the eggplant strips will absorb a lot of oil like a sponge. When stewing, the oil will be stewed out, causing the dish to be too greasy.

You need to be patient when frying the eggplant strips. You must fry them until the surface is browned and they feel light when stirred with a spoon, so that they are thoroughly fried.

The special smell of eggplant was finally revealed.

Use a slotted spoon to take out the eggplant strips and soak them directly in water.

This is to remove excess fat and make the cooked eggplant delicious and not greasy.

High-end dishes rely on ingredients, while ordinary dishes rely on details.

The reason why the salted fish and eggplant stew has always been a best-seller is because these small details make the dish perfect and customers want to eat it again and again.

After frying the eggplant strips, pour out the oil from the pot.

Spoon a spoonful of fat into it.

The so-called lack of oil is the grease from ingredients that have been fried several times. This kind of oil is relatively turbid and cannot be used for cooking. It can only be used to oil some heavy-flavored ingredients.

After the oil is hot, pour the sliced ​​salted fish into the pot and fry.

If you want salted fish to add flavor to dishes, you need to fry the salted fish to remove the musty smell from the fish. At the same time, use high-temperature hot oil to turn the faint odor in the fish into a umami flavor.

Here is the secret to the delicious taste of salted fish and eggplant stew.

Do not turn the salted fish pellets when they are first put into the pot, because when the fish is heated, the water will seep out of the meat, causing the fish to become soft and sticky.

It needs to be fried in the pan for a while to dry out the surface before shaking the pan to flip the fish in the pan.

Fry the salted fish cut into small pieces until the surface is golden brown, take it out with a slotted spoon and set aside.

As for the oil in the pot, it needs to be poured out.

Because this oil is not only very salty, but also has a fishy smell, making it unsuitable for any dish.

Rinse the pot and put it back on the stove to heat the pot.

After pouring out the oil from the slide pot, directly pour the minced pork fat into the pot without adding oil, spread it out, and use high heat to boil out the fat in the pig fat.

Soon, fat seeped out of the pig fat.

The chopped fat meat was gradually fried until golden brown.

"Damn it, no wonder the salted fish and eggplant stew is so delicious. With so much pig fat added in, even the cabbage dumplings are so fragrant that it makes people drool."

While Lin Xu was busy working, Ma Zhiqiang was always watching over him.

Seeing the pig fat in the pot, he, who is good at making big pot dishes, finally knew the secret of the delicious salted fish and eggplant stew.

Although this dish seems to only have vegetables like eggplant and a little bit of pickled salted fish as ingredients, who would have thought that there would be pig fat in it.

Many people like to eat salted fish and eggplant stew because they think it is a vegetarian dish.

However, in fact, this so-called vegetarian dish has more calories than ordinary meat dishes.

Lin Xu smiled and said:

"If vegetarian dishes are to be delicious, fat is essential. Even high-end ingredients like matsutake must be cooked with fat to achieve the best taste."

When the pig fat was fried until the surface was brown, Lin Xu poured the prepared garlic, ginger, millet and pepper into the pot and stir-fried.

Exploding these ingredients in lard can remove the peculiar smell in the lard, and the aroma of the dishes will be more intense.

Saute the ingredients until fragrant, pour in light soy sauce and dark soy sauce, then add some oyster sauce, a small spoonful of salt, a small spoonful of sugar, stir evenly and then pour in the salted fish pellets.

Add two large bowls of water and simmer, allowing the fresh aroma from the ingredients and salted fish to blend into the soup.

Bring to a boil over high heat, take out the eggplant strips soaked in the water and put them into the pot. Stir evenly, cover the pot and simmer for two to three minutes to let the soup seep into the eggplant.

Three minutes later, when the lid of the pot was opened, a rich and fresh aroma wafted out of the pot. The surrounding chefs were so excited by the aroma that they couldn't help but swallow their saliva.

At this time, the soup in the pot has become much thicker visible to the naked eye, and the eggplant strips have become soft and tender, trembling in the boiling soup.

Coupled with the rich aroma, this dish becomes even more tempting.

At this time, the eggplant has become very soft and rotten. If you stir it with a spoon, it will easily break into pieces and affect the appearance of the dish.

So if you want to flip it, you need to shake the pot.

Grasp the handle and turn the wok vigorously, so that the dishes begin to rotate along the inner wall of the wok. This method achieves the purpose of stirring, and at the same time, it also speeds up the evaporation of water and makes the soup thicker.

When the soup is almost gone, take the wok away from the stove.

Ma Zhiqiang has already heated up several earthenware pots on the stove nearby and put the dishes in the pots. The hot earthenware pots will reheat the dishes, making the aroma more intense.

Take this opportunity to sprinkle on a handful of chopped chives, cover the pot with a lid, and serve.

Restaurants pay attention to efficiency. Nowadays, they rarely use clay pots to cook all the dishes. Basically, they are almost cooked and then transferred to the piping hot clay pot.

These are eaten by employees, using large clay pots.

If it is new in the store, it will have to be replaced with a small clay pot, otherwise it will affect the sales of other dishes.

After the salted fish and eggplant stew was ready, Lin Xu washed the pot and prepared the hand-shredded cabbage.

As soon as lunch was ready, Shen Baobao led Tan Yajun and assistant Yuan Fei into the store.

"It smells so good. What delicious food is this?"

Tan Yajun likes delicious food and was attracted by the rich aroma of the store as soon as he entered the door.

Baby Shen was also a little curious. She only knew that she would be making hand-shredded cabbage today, but was the aroma of hand-shredded cabbage so strong?

Shu Yun, who was sorting out guest information in front of the service desk, said with a smile:

"Today we are having salted fish and eggplant stew. The boss cooks it himself. You can go upstairs to taste it."

When eating staff meals in the store, the waiters are on the first floor, while the chefs are on the second floor. This way, girls with big appetites can eat separately so that girls with big appetites can't be in front of the chef.

"Salted fish and eggplant stew? This is a classic dish!"

Tan Yajun's face showed an expression of surprise. Hey, he originally thought that the staff meal was the most delicious was a joke on the Internet, but he didn't expect it to be true.

It's worth it. It's worth it.

From now on, if I have nothing to do, I will try my best to come to the restaurant with my eldest niece to eat, so that I can eat the most delicious food from Lin Ji.

Several people came upstairs, and the food was already set.

Dou Wenjing, who had rented the room next door, was sitting in the booth, discussing the decoration style of the banquet hall with Zheng Xiaoguang, who came to measure the dimensions.

As for Geng Lele, he had also achieved the effect of digestion by helping Dou Wenjing go to the company twice, and he was staring at the clay pot on the table.

Looking forward to lunch starting soon.

The diced salted fish and eggplant in the clay pot have been provoking me. I can’t express my hatred until I eat them!

"Hey, the boss lady is here, let's start eating."

There is a sink at the door of the kitchen for employees to wash their hands. Tan Yajun and Yuan Fei went over to wash their hands, and then followed Shen Jiayue and sat in the booths.

When Lin Xu came out with a bowl of rice, we officially started eating.

Opening the lid of the clay pot, everyone exclaimed at the rich aroma inside.

The smell is simply amazing.

Tan Yajun said with a smile while holding a bowl of rice:

"Originally I thought that since I was about to take a flight, I would eat less and a bowl of rice would be enough. But now, even two bowls of rice may not be enough."

Once this rice killer appears, doubling the amount of rice is the basic operation.

Lin Xu said:

"Uncle Tan, feel free to eat, there will definitely be enough rice for today."

He picked up a chopstick full of soupy eggplant and put it into his bowl, mixed it with rice and put it into his mouth. The unique umami flavor of salted fish, the aroma of lard, and the aroma of the eggplant itself all poured into his mouth.

There are fat dices hanging on the surface of the eggplant, and when paired with rice, it tastes amazing.

He is indeed a rice killer. Just now, Tan Yajun said that he would eat two bowls of rice, and Lin Xu thought it was a bit exaggerated. But after eating it, he felt that he probably needed three bowls of rice.

Served with rice, this dish is simply delicious.

After two bites of the salted fish and eggplant stew, and another hand-shredded cabbage with chopsticks, the greasy feeling in the mouth was immediately diluted, and the salty taste once again spoiled the rice.

Once this kind of rice killer forms a group, the rice will decrease rapidly.

"It's so delicious. The hand-shredded cabbage is paired with the salted fish and eggplant stew. It's a perfect match. Xu Bao, I'll have another bowl of rice later!"

“It’s delicious. It’s really delicious. The boss’s cooking is amazing.”

"Wow, this is much better than the food in our design office. If it weren't so far away, I would rather come to your place to eat every day. I feel that this is what life is, and other meals can only count for survival."

"..."

The others also ate with mouths full of oil and kept praising Lin Xu for his good cooking skills.

Lin Xu looked around and asked curiously:

"Why isn't Sister Yan here?"

Geng Lele ate until his mouth bulged like a hamster:

"I went to the TV station. It seems that I want to renegotiate the copyright issue of the online broadcast of the food program with the TV station. I said that after the negotiation, we will come to eat and let us give her some leftover cabbage."

Mr. Chen didn't know that he had made eggplant stew today, and he was thinking about tearing the cabbage.

When Shen Baobao heard this, he immediately said:

"Then let's just finish these eggplants, in case my cousin doesn't eat them, it will be a waste."

Lin Xu: "..."

There is a reason why you and Geng Lele are so close to each other.

Fortunately, my sister-in-law is not here, otherwise I would have been thinking about the plastic sisters again.

He pulled two meters of rice, looked at Dou Wenjing and asked:

"Has the outcome of the discussion been reached?"

"It's almost done. We can start the water and electricity arrangements in the afternoon and try to finish it within three days."

Dou Wenjing did not plan to invest too much money. The banquet hall store was directly covered with carpets, which not only saved money on the floor but also saved a lot of time.

As for wall lighting, etc., everything is kept simple.

While eating, Tan Yajun suddenly asked:

"Xiao Xu, it's almost the Mid-Autumn Festival. Can the store make some mooncakes? We have been worrying about what to send to the employees of the audit office for the past two days."

Make some mooncakes?

Lin Xu took a sip of the egg drop soup and then asked:

"I really plan to make some in the next two days. What do you think of the custard mooncakes? I plan to sell them in the store, but it's hard to say whether the production can keep up."

The Mid-Autumn Festival is coming soon, and the custard mooncakes from the last draw can be made to make some money.

Creamy custard mooncake?

The people around looked at Lin Xu with surprise in their eyes.

It would be great to have mooncakes like this during the Mid-Autumn Festival!

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The salted fish and eggplant stew that plays an important role in my heart is finally written today. Unfortunately, I have been eating light food for the past two days and cannot taste the taste... This chapter has 5470 words. Please vote for me, brothers!