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

"Chef Xie, what ingredients are needed to make noodles? I'll ask the program team to prepare them."

As the host of a travel show, Zeng Xiaoqi has seen noodle fruits several times at her friends' weddings. They are usually cartoon-shaped persimmons and peanuts, symbolizing "good things happen".

So during the meeting, I was a little disappointed when I saw Liao Jinming seriously assigning Qiu Zhenhua tasks.

If good things happen or something like that happens, it's really not easy to shock the audience.

Because many people have met him at the banquet, there is nothing unusual about him.

But now even Xie Baomin is excited to make it, and his face is filled with the pride and excitement of cutting off Chef Qiu's beard. This makes her vaguely feel that the noodle fruit mentioned by Liao Jinming may be different from the ones she has eaten.

After all, even Chef Xie is so enthusiastic, maybe it can really set off the ratings.

With this expectation, she, the program director, also became serious.

I started asking about the ingredients to be used, so that Xie Baomin would not have to rush around to purchase ingredients after leaving, which would affect the filming progress.

Xie Baomin said:

"There is no need to prepare. Our Diaoyutai chefs usually bring their own ingredients when they go out to cook. Sometimes they even bring their own kitchen utensils, just because they are worried that they will not get used to it in other people's kitchens."

The more high-end the chef, the higher the requirements for ingredients.

You ask someone to make boiled cabbage, but you get a wilted Chinese cabbage and ask the chef to do it, which is a bit embarrassing.

Therefore, when chefs from Diaoyutai go out, they usually bring their own ingredients.

They are already completely familiar with high-quality ingredients, and already know the texture of meat and the quality of vegetables. If they rashly switch to low-quality ingredients, they will not be able to fully demonstrate their cooking skills.

As for kitchen utensils and the like...

Xie Baomin went to Linji Food to do a favor and brought his own kitchen knife.

This is not only because I am worried that the kitchen knife in the store does not fit my hand, but most importantly, if I use someone else's kitchen knife and then use my own, I will not be able to regain the smooth and comfortable feeling before cutting vegetables for a long time.

Moreover, the weight and thickness of the kitchen knife have an impact on the feel.

In addition to ingredients and knives, pots and pans are also important.

What chefs like to use most is the thin wrought iron pot. This kind of pot heats up quickly and is not sticky after being cooked. The force of the spoon is also easier to control.

If you want to switch to a coated non-stick pan or a heavy and bulky stainless steel pan, it will take a lot of time to just adapt to the kitchenware.

Walking into the door of the restaurant in Building 2, Xie Baomin said to Gu Junli:

"This is Director Zeng of Yanjing TV. My junior brother and I are here to talk about something and have lunch... I'll bring it over when the meal is ready. We have to record the program after we finish."

If Lin Xu came to eat by himself, he could just go to the kitchen at the back.

But with Zeng Xiaoqi, it was somewhat inappropriate to go to the kitchen.

It is the rule of all the kitchens that no one is allowed in, including Lin Ji. Shen Baobao and Chen Yan can only learn to cook in the small kitchen next to the roast duck stove.

The large kitchen is off limits.

When Gu Junli heard this, she quickly walked to the kitchen:

"I'm going to see if Master Cheng is ready. He's cooking today."

When she went to the kitchen, several other waiters brought teapots and several snacks and placed them on a window seat.

No instructions needed at all, everything was very comfortable.

Lin Xu was not polite. After sitting down with Zeng Xiaoqi, he took a sip of tea and tasted the very delicately made egg yolk biscuits. The egg fragrance was very strong and the texture was crispy and glutinous.

"Wow, these cookies are good."

Zeng Xiaoqi originally planned to try one piece. After all, these biscuits are small in calories. If you eat too much, you will definitely gain weight.

But once she tasted it, she couldn't stop.

Not long after, Gu Junli and two waiters came over with food.

From afar, I could smell the delicious aroma of stewed fish. This smell is mixed with the rich aroma of Northeastern soybean paste and the deliciousness of stewed tofu. It makes people feel very comfortable when smelling it.

After bringing it over, Lin Xu saw a stewed fish with a red color lying on the tray. One side of the fish belly was evenly placed with stewed tofu, and on the other side was a large ball of stewed vermicelli.

The tofu and vermicelli are red in color and look very appetizing.

Is this Demoly Fish Stew?

The other one is a delicacy that I often ate when I was in college, Di San Xian.

Cut the eggplant into cubes and apply oil, then cut the potatoes into thick slices and apply the same oil. Finally, saute the ingredients until fragrant, then pour the ingredients into the pot, add the prepared sauce and let it cook over high heat.

It’s simple to make, but very delicious.

"Come on, come on, let's eat and eat. After we're done, we'll go to the TV station to film the noodles so that you can make a trailer."

Xie Baomin was very concerned about this matter.

After all, life in Diaoyutai is too boring and static. Now that I have the opportunity to cook on TV, who wouldn't be happy?

Lin Xu picked up the rice and tasted a piece of eggplant from the three delicacies.

The eggplant is fried thoroughly, soft in the mouth, and full of salty and delicious sauce. Taking a bite makes people subconsciously want to take a few mouthfuls of rice.

This is a very amazing dish, it is purely vegetarian, has no meat, and the ingredients are all the most common vegetables.

But after being cooked in oil, it has a taste and texture that countless people are obsessed with. Many people's belly started to grow from this dish.

Well, it's a vegetarian dish, and it doesn't have that greasy pork belly. When you eat it, you will unconsciously let down your guard and take a few more bites, and the rice will also be filled with a little more.

I always thought there was nothing wrong with eating like this, but my belly grew unconsciously.

Lin Xu took a mouthful of rice and picked up another chopstick to eat the molly fish stew. While eating, he listened to his senior brother explain the origin of the molly fish stew:

"Demoli is a place name. On the Songhua River in the northeast, people in the village make a living by fishing. The fish stew made in this village is very delicious, so everyone named it after the place name Demoli..."

The exact name of this dish is Demoly Stewed Fish. The best way to make it is to stew the fish just out of the water.

As for what kind of fish to stew, there are no particularly strict requirements for this. Common carp, grass carp, or more expensive sea fish, and even river dumplings can be stewed.

However, in order to make the dish more delicious, you should choose fish that is fatter.

In this way, the soup will be richer, more fragrant, and more delicious with rice.

The bare carp called Sandaolin that we chose today in Building 2 is good. The meat is fatty and the stewed tofu and vermicelli are particularly delicious.

Lin Xu picked up a chopstick and put the vermicelli in a bowl and ate it. The rich and fresh flavor and smooth texture made him feel like eating chicken stewed with mushrooms.

When I ate chicken stewed with mushrooms before, the vermicelli also soaked up the soup in this way, and it was also so delicious with rice.

"I can't eat Northeastern food. I feel full every time I eat it. If I do this often, my stomach will be full sooner or later."

Zeng Xiaoqi muttered angrily while trying her best to shovel the rice into her mouth.

No way, it's so delicious.

Both dishes are typical side dishes, and the rice in Building 2 is famously delicious. In this case, no one can resist it.

After the meal, Lin Xu and Zeng Xiaoqi sat outside drinking tea, while Xie Baomin returned to the kitchen and packed several bulging bags with the ingredients to be used.

"What are these things, senior brother?"

Lin Xu looked at the bags that seemed to be full of fruits such as apples and pears, with a confused expression.

We are filming a food show, not going to a nursing home to express condolences.

What are you doing with so much fruit?

And don’t you want to make a lot of fruit? With so many real fruits, are you planning to use them to save the day?

Xie Baomin said with a smile:

"These fruits are used for stuffing. Peel and core the apples and puree them. Add some pears and slowly fry them in a pot to dry out the water. The volume will shrink by more than half. There are almost three apples and one pear. Just enough to make the filling for a noodle."

It sounds quite wasteful.

In this case, I might as well just eat fruit.

Just two days ago, an online expert calculated the calories of mooncakes and said that the calories of one mooncake are equal to the calories of five fried chicken legs. He advised everyone to eat less mooncakes.

It’s so funny, I would just eat the fried chicken legs.

What kind of mooncakes are you still eating?

After carrying all the ingredients to the car, Xie Baomin drove his Cayenne and followed Lin Xu's X5 slowly out of Diaoyutai, heading all the way to Yanjing TV station.

Arrived in Taili.

The people from the program team were already in place, and even Geng Lishan hurried over from home.

The Chinese noodles are made by the head chef of Diaoyutai, which is really exciting.

After carrying the ingredients to the shooting location, Lin Xu suddenly felt that it was quite troublesome. He looked at Zeng Xiaoqi and asked:

"Why don't we just set up a food supplier and let them deliver whatever food we need, otherwise it would be really tiring to move around like this."

When he said this, Zeng Xiaoqi also felt that it was troublesome to ask the chef to prepare his own ingredients every time.

Since the head chefs are worried about the quality of the ingredients, wouldn't it be better to find a high-end ingredient supplier? This way the dishes will be of high quality and the head chefs won't have to move the ingredients back and forth.

"Do you have a suitable candidate?"

Of course there is. Lao Huang has been waiting to cooperate with the food program for a long time, hoping to develop a group of high-end food purchasers in the capital.

Taking advantage of this opportunity, Lin Xu called Lao Huang and asked him to take some time to come to the TV station to discuss cooperation.

After collecting so many high-end medicinal materials, I finally found an opportunity to reciprocate.

After finishing these things, Xie Baomin also laid out the ingredients to be used.

All-purpose flour, flour, baking powder, yeast, custard powder, sugar, lard, cocoa powder, beetroot, potato flour and a lot of apples and pears.

Originally, Lin Xu didn't plan to participate in the recording. He just wanted to wait for the noodles to be ready and take two back to his baby Shen.

But after Xie Baomin put on his chef uniform, he said:

"Junior brother, this workload is quite heavy. You can shoot with me later."

"That's...that's okay."

Lin Xu didn't hesitate and immediately went to the dressing room next door to change into his chef uniform.

After changing, Zeng Xiaoqi also came over after putting on makeup.

Start shooting.

After a simple opening remarks, Lin Xu introduced the identity of senior brother Xie Baomin.

Then, Xie Baomin briefly talked about the development of Mianguo, and then entered the preparation stage.

If you want noodle fruit to be delicious, you can’t do it without fruit filling.

Xie Baomin said while using a kitchen knife to peel the apple quickly:

"Chinese-style high-end noodle fruits pay attention to which kind of fruit should be used for filling. Today, if we are making apples, we will use apples as the filling. If we are making jujubes, we will use jujube paste as the filling."

The so-called noodle fruit is a fruit made from flour.

In traditional Chinese cooking, noodles and fruits have always been a favorite snack of dignitaries.

This kind of noodle fruit not only has to be similar in appearance, but also has to be exactly the same in taste.

Lin Xu took a kitchen knife and started peeling it. He asked curiously:

"Didn't I say what kind of filling is used for fruits? What are you doing with pears here, senior brother?"

"It is to neutralize the sour taste of apples. When pure apples are heated, the sour taste will increase, which will affect the taste in the mouth. Add a few pears and the sour taste will be neutralized by the sweetness of the pears, and the filling will become easier to accept. Slightly sour and sweet.”

Seeing his junior brother's curiosity, Xie Baomin said again:

"Too many pears will suppress the taste of apples. Generally, three or four apples are enough for one pear. The core of the pear must be clean, otherwise the sourness will be stronger."

Senior brother is so understanding.

Lin Xu vaguely remembered that his senior brother said that he was not proficient in Bai cases.

But after hearing him introduce it in such detail, it didn't look like he was not proficient in Bai's case.

Core the apples, roughly chop them, then pour them into a food processor and blend into a thick paste.

Then pour it into the pot, and after all the fruits are beaten, turn on medium heat and fry.

Soon, the temperature came up. The fruit paste in the pot was steaming, and the water inside was evaporating rapidly.

The aroma of apples and pears smelled very pleasant. Geng Lishan, who was sitting next to him, whispered to Zhen Wensheng:

"There are no seasonings in the pot. This is real skill."

The less sweetening and thickening condiments such as honey, white sugar, maltose, etc. are not used, the more the chef’s skills will be tested.

Because you not only have to dry out the moisture in the filling little by little, but the most important thing is that there can't be any flaws in the process, otherwise once it becomes mushy, the pot of filling will be useless.

But Xie Baomin's cooking skills were resting there.

I am confident in stir-frying the ingredients and the fillings will never burn.

When the water was almost dry, he added some potato powder to it.

This kind of potato flour is neither potato vermicelli nor potato starch, but a powder made directly from dried potatoes. It is light brown in color and is an indispensable ingredient in many snacks.

Add the potato flour to the pot and stir a few more times. The moisture in the filling will be completely absorbed by the potato flour and become more viscous, like dough.

Don't fry anymore at this time, otherwise it will be easy to burn the bottom.

Remove from the pan, spread the filling out on a tray and let the temperature cool down as much as possible.

Taking advantage of this time, Xie Baomin began to make noodles.

Pour all-purpose flour into a basin, add custard powder to make the apples slightly yellow, then add baking powder for fluffing, and finally add lard.

After putting these ingredients, bring a large bowl of warm water over, pour the sugar and yeast powder into it, and stir to dissolve.

Then start kneading the dough.

Lin Xu stood next to the stuffing that was hanging to dry. Seeing that everyone's attention was on his senior brother, he secretly scraped some fried stuffing with a spoon and put it into his mouth.

You can feel the strong apple flavor in the mouth, followed by a touch of sourness and sweetness.

The smell is not strong, but it is very comfortable.

Probably because of the addition of potato flour, the filling tastes soft and glutinous, with a fresh and sweet taste, which is simply delicious.

Lin Xu wanted to persuade his senior brother not to do it.

Just share these fillings and eat them.

You have to eat a bowl of this with a spoon, it's definitely very enjoyable.

"Junior brother, is it still hot to your hands? If not, roll it into small balls, 20 grams each. It's best to use a scale to weigh them, so as not to make the size difference too big."

"Don't worry, it's absolutely even."

Lin Xu might not be able to do any other steps.

But since he has a scale in his hand, it is easy to do this step.

Just grab a little filling and rub it in the palm of your hand. The filling will be round, no different from what is weighed out with an electronic scale.

After kneading the filling, place it on a tray and send it to the refrigerator for cooling.

When wrapping, the temperature of the filling must not be too high, otherwise the heat will radiate from the inside out, causing the dough wrapped on the outside to expand from the inside, eventually causing the crust to crack.

After putting it in the refrigerator, Xie Baomin had already kneaded the noodles.

Zeng Xiaoqi has been interacting with Xie Baomin, asking him about the benefits of lard, fermentation time, etc.

Xie Baomin said with a smile:

"Using lard to make dough can make the dough white, bright and fragrant. Lard is a very common additive when making dough snacks."

Hairdressing takes fifteen minutes.

Let's take this time to take a break.

Geng Lishan came over, looked at the noodles in the basin and said:

"As expected of the head chef of Diaoyutai, every step is very particular. I am looking forward to the noodles you make more and more. I also hope that little friend Lin can learn. This kind of noodles is an indispensable bonus for high-end restaurants."

Yeah?

Originally, Lin Xu viewed the recording of this program with the mentality of just watching the excitement and eating on the way.

But since Geng Lishan said so, he was ready to learn from it.

Anyway, I still have a perfect cooking learning card in my hand.

When you make it later, you will learn it and you will have the technique of making it.

When new products are introduced in the store, they will definitely arouse the fans. Who can resist this cute little snack that looks like an apple?

Zeng Xiaoqi walked to Lin Xu and asked softly:

"I just saw you secretly eating apple filling. Does it taste good?"

"Excellent!"

"If I had known I had eaten less rice at noon, I might not be able to eat it now. I'm so distressed..."

After a short break, continue recording.

Xie Baomin took off the plastic wrap covering the basin, poured the prepared noodles into the basin, and carefully kneaded it into the dough.

This step is relatively difficult because the dough is relatively dry. When kneaded into the fermented dough, the dough will become hard and dry.

However, do not add water in this step, just continue to knead hard. As long as you knead for a while, the dough will be completely kneaded into the dough, and the dough will become soft again.

"Mr. Tateyama, what does it mean to put noodles in it?"

Zhen Wensheng looked at it curiously, feeling that even though the dough was already cooked, he was struggling to knead it into the dough, which felt like it was unnecessary.

Geng Lishan said with a smile:

"Clear noodles are easier to shape, and they can also loosen the gluten of the noodles, allowing the dough to expand more accurately, so you can be more confident when pinching the shape later."

After kneading the Chengmei noodles completely into the dough, Xie Baomin placed it on the chopping board, first pressed it into a piece, then stacked it together and continued to press it.

Finally, press the dough with your left hand and rub the tiger's mouth of your right hand forward vigorously.

Knead all the dough out and then knead it back together.

The purpose of this is to make the dough shinier.

"The more thoroughly the dough is kneaded, the shinier it will be when steamed. If the kneading is not done properly, the steamed dough will be pitted and it will not look good."

After the dough is kneaded, roll it into a long strip, and then break it into small pieces according to the weight of 20 grams.

The pulled dough should be immediately placed under plastic wrap to prevent surface moisture from losing and causing cracking.

When Lin Xu saw this, he also started to help.

He kneaded the dough that Xie Baomin divided into small balls.

Then take the stuffing that has been chilled and cooled in the refrigerator and start filling it.

First flatten the dough into a dough sheet, then put the filling in, and slowly gather the dough sheet using the tiger's mouth position so that the dough sheet can tightly wrap the filling.

After everything was wrapped, Xie Baomin started to shape the apple directly.

He took the wrapped dough with his hands, kneaded it a few times, then kneaded it into a shape with one end larger and one smaller, and then used his little finger to press a hole into the big end.

Finally, use a pointed rolling pin to make a small indentation.

This is the handle of the apple. You need to press it a little harder. Otherwise, when it expands after steaming, the pit will bulge and it won’t look like an apple.

Lin Xu looked a little dazed and wanted to ask his senior brother, is this what you said about not being good at white cases?

On the other side, Diaoyutai Building 6.

Qiu Zhenhua is busy preparing the ingredients for making noodles:

"Director Liao said that he wanted me to demonstrate my high-end cooking techniques, so let's make the apples in the dough first. This method is relatively simple, but shocking enough, suitable for filming on the show."

The head chef who was helping asked curiously:

"Besides Apple, what else are you going to do? If someone comes in front of you, why don't you prepare a plan B?"

"Who else can be a Ping except me..."

The smile on Qiu Zhenhua's face suddenly froze:

"I remember I was making noodles here last week, and Xie Baomin suddenly came to visit. That bitch watched it from beginning to end... No, I have to go to the TV station to see what kind of dish Lao Xie cooked today!"

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This chapter has 5600 words. Please vote for me, brothers!