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

Seeing Song Dahai, Dai Jianli, who was quite proud at first, immediately changed his tune:

"Oh, I said that early this morning, magpies were howling on the tree at the door. It turns out that it is me, Brother Song, who is here. Brother Lin, you don't know, right? My brother Song was the Songjiang of Liangshanbo in his previous life, and the two of us were so righteous. A knife in the ribs..."

Song Dahai kicked him angrily:

"Gungungun, why are you showing off your chicken cakes here again? You can compete with me on your fish cakes sometime."

Dai Jianli laughed:

"Then I am not an old birthday girl who eats arsenic and is tired of living... Come to Brother Song, try this soft roasted chicken cake and see if it is as delicious as the soft roasted tofu."

After speaking, he looked in the direction of the kitchen door.

Why hasn't Lao Xie come yet?

No one of my own is present, but I can't control the powder keg of Lao Song.

Song Dahai was not polite. Holding a plate in one hand and a pair of chopsticks in the other, he carefully picked up a piece of chicken cake and tasted it:

"It's really good. The taste and presentation are all excellent. You really have two skills in making this kind of dish."

After speaking, he looked at Lin Xu and said:

"Whenever Master Lin wants to eat fish cakes, just ask Xiaoyong to make them. But if you want to learn, you'd better come to me in Building 15. Xiaoyong is not good enough to teach you."

When Zhu Yong first went to Linji, Song Dahai didn't quite understand. He always felt that the nephew he had worked so hard to train was being coaxed away.

Later, when I thought about it more carefully, I found that going to Lam Kee allows me to have access to more complex dishes and more people. This is actually not a bad thing for a chef.

Because only by working among people for a few years can you truly have a deeper understanding of cooking.

On the contrary, I have been staying in Diaoyutai. Although my job is stable, I am not very tired. When I am not on foreign-related tasks, it is like taking a vacation.

But learning so many dishes and knowing so many people in a lifetime is a bit too thin.

It's better to jump out and see a wider world, only then will you be worthy of yourself.

After tasting the delicious soft roasted chicken cake, Dai Jianli said:

"Now that Brother Lin is here, let's start making dry dish dipping sauce. Lao Song will also come to discuss and exchange understandings of dry dish dipping sauce."

Song Dahai smiled and said:

"Then don't say that I stole from you in the future."

"How is that possible? Am I that kind of person?"

Listening to the conversation between the two made Lin Xu feel happy. If Chef Song knew that Chef Dai was thinking about the vegetables grown in his yard, I wonder if the atmosphere would be so harmonious.

It occurred to me that my senior brother seemed to be thinking about the green vegetables in the yard of Building No. 15.

I feel like Chef Song’s dish is Caucasian again.

Senior Brother and Chef Dai were just like the two villains at Diaoyutai. The sugar cane they worked so hard to grow was all harvested in less than two hours.

The sugar cane fields were reopened as vegetable gardens, but before the vegetables could grow, the evil villain targeted them again...

To be incorporated into European and American blockbusters, the next plot should be that Chef Song can't bear it any longer, awakens his powers, transforms into a farmer, and beats up the villain, right?

When I came to a workshop next to the warehouse, there was a commercial frying machine and a commercial grinder. Next to it was an oversized workbench filled with all kinds of things needed to make dry dishes and dipping sauces. Ingredients.

Lin Xu looked at it and saw that there were only four or five types of dried chili peppers.

As for spices, needless to say, there are more types than braised meats in the store. He even saw Luo Han Guo, which is often seen in Cantonese teahouses, on the workbench.

Is this also an ingredient for dry dish dipping?

Song Dahai looked at the ingredients seriously and muttered:

"Damn it, every time I ask you how many ingredients are used to make dry dish dipping sauce, you always say five, six, seven or eight kinds. I didn't expect that there are thirty or forty kinds of things. How can I restore it?"

I remember the last time we had barbecue at home, Guo Xinghai and Wei Gan were idle and guessing the ingredients in the dry sauce.

The two chatted and tasted, naming nearly thirty ingredients.

I originally thought I had said too much, but I didn't expect that I hadn't finished it yet.

It's a pity that I didn't have the discerning eye at that time, otherwise I would have figured out the ingredients then.

"Lao Dai, are you really not afraid that I will secretly imitate you?"

After Song Dahai read it, he glanced at Dai Jianli in surprise, feeling that this guy was a bit too generous today.

Dai Jianli said with a smile:

"If you can learn these ingredients by seeing them, then Director Liao of the Food Department should be changed to Director Song."

As soon as he said this, Lin Xu reacted.

Just knowing the ingredients is of no use, you also need to know the specific production process, process and processing methods, and most importantly, you also need to know the proportions of the various condiments.

These factors combine to restore this delicious dip.

If there is no matching ratio, then maybe what kind of dark cuisine can be made.

After all, the spices used in Chinese cooking must be used in strict accordance with the proportion. Take cloves as an example, if there are more cloves or less, the final effect may be very different.

As for other spices, although they are not as overbearing as cloves.

But they cannot be abused. After all, these spices have another identity - Chinese medicine.

"I asked you why you are so generous. It turns out you were careful about the proportions. If you want to use it in the future, I'd better ask you to get it. This saves a lot of trouble."

As an executive chef, it’s okay to make a dry dish dip.

It's just that Lao Dai did a really good job, and this guy was always stealing this and robbing that, so everyone came over to rob him when there was nothing to do, and reminded Lao Dai with practical actions:

If you come out to fool around, you will have to pay back sooner or later!

Dai Jianli looked at the chef next to him and asked:

"Can we start?"

"That's it."

"Then let's get started, starting with making the stir-fried ingredients step by step, explaining step by step, and try to let Brother Lin learn it in one go."

Although Lin Xu only came here to prepare dry dishes for dipping, he suddenly looked at the frying machine and grinder in the room, and he was still a little uneasy.

Even if I get the hang of it this time, do I have to buy a frying machine and a grinder?

The head chef and two assistant chefs started the stir-frying machine, turned on the heating function, and put three packets of salt into it. After adding the peanuts and soybeans, the machine started to rotate and stir-frying began.

Before starting, Lin Xu always thought that soybean powder was added to the dry dish dipping sauce, but only now did he realize that soybeans were added to it. Apparently, the soybeans should be fried until fragrant and then ground into powder.

I have to say that this salt-baking method of stir-frying does have a flavor-enhancing effect.

Especially when using well salt or large-grained sea salt or Qinghai salt, the aroma of the salt will be stimulated to the maximum extent. Is it possible to use this kind of salt to stir-fry food without it being fragrant?

Stir-frying is a long process, but in this room full of spices, no one feels bored, because Dai Jianli is unveiling the mystery of delicious dry dishes and dipping sauces.

After frying for a while, adjust the temperature to keep the pot low so that the aroma of the ingredients can be slowly roasted.

Not long after adjusting the temperature, start adding the prepared spices to the frying pan.

Stir-fry for about ten minutes. After the aroma of the spices comes out, add several kinds of dried chili peppers on the workbench in batches.

Put the bell peppers with thicker skin first, then the string peppers, then the bullets and sky peppers.

Before adding the chilies, the smell coming out of the wok was fragrant, and there was even a smell of marinade in it.

But after adding chili pepper, the smell gradually became choking. Even if the power of the hood was turned to the maximum and the ventilation fan in the room was turned on, it was useless.

The two head chefs and assistant cooks who were responsible for stir-frying put on gas masks with great experience, and also handed a mask to each of Lin Xu and others.

When the peppers are almost fried, break open the two prepared monk fruits and throw them in.

This sweet ingredient, if Lin Xu guessed correctly, should be used for freshness.

As the frying time increases, the pungent taste of the chili pepper gradually turns into a spicy flavor. The smell is less pungent, but the aroma becomes richer.

Dai Jianli said to Lin Xu:

"When making dry dish dipping sauce, you must stir-fry out the pungent flavors in all the ingredients so that the dry dish tastes mild and not choking. Otherwise, you will sneeze after one bite and the rice will be inedible."

Lin Xu nodded and remembered Chef Dai's instructions.

About half an hour later, all the ingredients on the workbench were put into the pot.

Dai Jianli turned off the heating function of the wok, but did not turn off the machine. Instead, he let the stirrer continue to rotate slowly in the pot.

The advantage of this is that it can effectively prevent the ingredients from piling up and causing the pot to burn, and it can also allow the aromas of various seasonings to be blended together, making the dipping sauces of higher quality and more fragrant.

Seeing this, Song Dahai completely gave up the idea of ​​batch processing dry dish dipping sauce.

"Damn, it's so complicated. I'd better come over and get it later."

Lin Xu didn't expect it to be so complicated. No wonder the perfect method sold for three million in the points mall. The method was so complicated and it was indeed worth the price.

After the temperature of the frying pan gradually drops, pour out all the ingredients inside.

First spread it out on the workbench, let it dry and cool, so that the ingredients inside, such as peanuts, white sesame and soybeans, become crispy.

Looking at the spices on the table, Lin Xu asked curiously:

"Is it enough to grind these ingredients into powder? Chef Dai?"

Dai Jianli smiled and waved his hand:

"Where is this? Just wait, there are more, and there are quite a few."

While they were talking, two more kitchen assistants came in, each carrying several bags in their hands. Dai Jianli placed a large tray on the workbench, and the others immediately poured out the contents of the bags.

Lin Xu took a look and found that there were minced onions dried in a dryer, garlic roasted in the oven, minced tangerine peel, various chopped fruits, etc., all of which had been processed in the oven or dryer. Dry product without any moisture.

"The secret to delicious dipping sauce is here. Adding dried onions, garlic and tangerine peel fruits will make the spicy flavor of the dipping sauce even more charming."

After cooling, pour the ingredients together with the salt used for stir-frying into a low-speed grinder and slowly grind them into slightly granular powder.

When grinding, the rich aroma makes people want to grab a steamed bun and eat it.

So fragrant.

Not to mention dipping cooked meat into this thing, even if you dip it in a piece of raw meat, it won't taste good.

Song Dahai took a disposable chopstick and dipped it at the outlet, then licked the chopstick head and said with admiration:

"You didn't hide anything this time. It's exactly the same as the dipping sauce you made before... Master Lin, have you learned it? Do you need Lao Dai to tell you all the ingredients and proportions?"

Needless to say about the ingredients, with a discerning eye, all the nearly forty ingredients in it are clear.

As for proportions…

He thought for a while, looked at the discharge port and muttered silently:

“Use the cooking study cards!”

As soon as I said this, the system prompt sounded in my mind:

"The learning subject is Zhang Xiaojun. The current skill is: the use and maintenance of a constant-temperature intelligent frying pan. Do you want to study?"

Lin Xu:? ? ? ? ? ?

Let me go, this kind of business practice really cannot be learned with skill cards?

In this case, if you want to get it, you can only spend points to redeem it.

It's a bit painful to redeem three million points for a dipping technique.

While he was thinking about it, Dai Jianli took some dry powder for dipping from the discharging port and said:

"Actually, this is still a semi-finished product. If you want it to taste better, you can reduce the spiciness and increase the aroma by adding soybean flour, which will make it taste better."

As he spoke, he turned on the stove next to him, put a stainless steel pot on it, poured in a small bowl of soybean flour and started frying it.

After frying until fragrant, pour in the ground dipping ingredients.

Continue to stir-fry until the aroma of the dipping sauce comes out, then pour it from the pot onto the tray next to it.

As he poured the food onto the tray, Lin Xu used the cooking study card again.

The system prompts finally became normal.

"Learning object: Dai Jianli. Current skill is: dry dish dipping technique. Do you want to learn it?"

"study!"

Lin Xu shouted excitedly in his heart, and a golden light suddenly flashed in his mind.

"Consume one learning card and obtain the home and commercial methods of perfect dry dish dipping. Congratulations to the host."

Wuhu!

Double approach?

I have used cooking learning cards so many times, but I didn’t expect that this time would be the most rewarding. In the future, even if the store fails to perform well and closes down, I can still make a comeback by selling seasonings.

Well, the perfect dipping sauce needs to be made in batches and sold online to prevent it from selling out?

But think about it, Linji Food business is so good now, and there are professional managers taking care of it. It is quite difficult to suddenly close down.

And even if Linji Food collapses, Ziqiang Shengjian will still be able to hold on.

Even if Ziqiang is defeated, he can just go home and inherit the scenic spot, plus his father-in-law, who is worth billions, and Xiao Dundun, the magic weapon that attracts wealth...

There are too many trump cards.

There’s no need to treat a dip as a lifesaver.

While he was sighing, Song Dahai suddenly handed over half a steamed bun:

"Are you hungry too? Come and take a rest, and try to see if the dipping sauce made by Lao Dai is exactly the same as the previous one. Don't let this bitch get away with cutting corners."

Lin Xu smiled, took it, tore off a piece of steamed bun, dipped it in the dipping sauce just out of the pan and put it in his mouth.

Mmm, smells good!

You can feel the rich aroma as soon as you enter the mouth. The aroma is combined with spiciness and the taste of various spices. After eating it in your mouth, the originally plain white flour steamed buns actually taste like meat.

Damn it!

Isn’t this dipping sauce too strong?

The steamed buns were not big, and the dipping sauce was really good. Lin Xu finished the steamed buns in two bites.

He was just about to go out and find another steamed bun when Xie Baomin and Guo Weidong strolled in.

"Old Dai, my junior brother may not be able to learn it just by looking at it. I'll get him 10 or 20 kilograms of these dipping ingredients later and let him go back and think about it carefully, so as not to lose face to Diaoyutai by talking about it with only a half-knowledge. "

Lin Xu:? ? ? ? ? ? ?

Chef Dai is stealing after all, but it would be better for you to start robbing openly!

They truly deserve to be the villain duo of Diaoyutai.

Seeing Song Dahai watching the show with great interest, Lin Xu took a deep look at him.

Farmer, awaken your powers as soon as possible, otherwise you won’t be able to keep those green vegetables you grow.

Now that the technique was in hand and the goal had been achieved, Lin Xu strolled out the door while everyone was chatting.

Smell it, it still has a faint scent of spices.

I feel like when I just looked at the stir-fried ingredients, I was already marinated in the flavor of those spices.

He strolled to the aquatic area and saw two rivers swimming happily in an aquarium. Qiu Zhenhua, whom he hadn't seen for a few days, was taking photos of the two rivers with his mobile phone.

Lin Xu asked curiously:

"Chef Qiu, don't you often see this thing in grilled fish restaurants? Just now, Chef Song almost beat up Chef Dai..."

He wanted to ask if you were taking pictures like this, but after thinking about it, he brought up Song Dahai. After all, this fish was stolen by Chef Dai, and it was captured by surveillance cameras from beginning to end.

Qiu Zhenhua said:

"It seems that Master Lin is a little unfamiliar with Jiang Tuan. This kind of serious Jiang Tuan is not comparable to the kind of Li Gui from the grilled fish restaurant."

oh?

Is there any difference?

Qiu Zhenhua said:

"The kind of jiangtuan in grilled fish restaurants is actually called claw fish, and its scientific name is cattail catfish. Although it is also a kind of catfish, its texture and taste are different from real jiangtuan. The real jiangtuan is called long-stalked catfish. , the meat is delicious and is known as the fourth freshest fish in the Yangtze River. Even if it is artificially bred, the taste is far better than the claw fish in the grilled fish shop..."

Yeah?

When he said this, Lin Xu wanted to try it even more.

Not only did he want to try it, he even wanted to ask Chef Song where he bought it. If he bought it from Lao Huang, he would order a dozen of them. The Mid-Autumn Festival was coming soon, and it was time to cook a fish meal for the family.

While we were filming, Guo Weidong also came. Obviously, he was also thinking about these two river groups.

While the two head chefs were there, Lin Xu asked curiously:

"How can I make this kind of Jiang Tuan more delicious?"

Guo Weidong smiled and said:

"Steamed. Isn't steamed Jiang Tuan one of the top ten famous dishes of Sichuan cuisine?"

Lin Xu had never tasted such high-end dishes before. He asked curiously:

"Is it steamed with onion, ginger and steamed fish with soy sauce?"

Guo Weidong shook his head:

"It's much more complicated than this. After all, it's one of the top ten Sichuan dishes. How can it be too simple? You have to use precious ingredients such as scallops, fish maw, Jinhua ham, etc. to steam them. That way you can make a real steamed Jiangtuan... I guess Lao Dai will show off later, and then you can follow suit."

Yao Zhu?

fish maw?

Jinhua ham?

Is this steaming fish or making Buddha jump over the wall?

Lin Xu's curiosity was suddenly aroused...

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