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

"Driver, pull over!"

Chen Yan asked the bus driver to park the bus on the side of the road.

After stopping, she got out of the car and strode towards the tall man in Mongolian robes not far away.

I never thought that I would meet this state banquet master by bringing the company's employees and anchors for team building.

But speaking of it, Uncle Gao is also a contracted anchor of the company. Last night, he pointed the live camera at the starry sky and told everyone stories about his youth.

Could this be the venue for last night’s storytelling?

"Xiaoyan? What a coincidence? Why did you come to Hulun Grassland?"

Uncle Gao was also a little surprised when he saw Chen Yan.

He just got up and was about to move around before setting off to find a place to drink Mongolian milk tea and eat Shaomai.

Unexpectedly, I met someone from the capital.

I turned my face and looked at the bus. Oh, Yue Liyue, Wu Kexin, Panda... they are all familiar faces.

These people are here, what about the young apprentice?

Isn't he coming too?

Chen Yan said with a smile:

"I'm traveling during the holidays. I took people from the company out to relax during the National Day. I thought there wouldn't be many people here to play, but I didn't expect that I just met you."

"Xiao Xu, he..."

"My brother-in-law didn't come. Many out-of-town netizens took advantage of the holidays to check in at the store. He promised to cook roast chicken for everyone, but he didn't come."

When Uncle Gao heard this, a friendly smile suddenly appeared on his face:

"In the early years, I took a train and passed through Yinzhou. On the platform, there were people selling Daokou roast chicken. When the train started, the aroma of roast chicken filled the carriage. I didn't expect that Xiaoxu, a Yinzhou native, would also cook roast chicken. It’s a pity that I’m not in the capital, otherwise I’d have to try my apprentice’s craftsmanship.”

While the two were talking, Luo Shan, who was wearing the same Mongolian robe as Uncle Gao, also walked out of the RV.

Chen Yan didn't know Luo Shan and was just about to call her Die Lianhua when Uncle Gao said:

"This is your Aunt Luo."

"Hello, Aunt Luo."

Uncle Gao introduced Chen Yan to Luo Shan:

"This is Yueyue's cousin, a big customer of Linji Food, and the boss of Happy Media, who is also my boss behind the scenes."

When Luo Shan heard this, she quickly came over to say hello, and warmly invited Chen Yan to chat in the RV.

"I'm sorry, Aunt Luo. We flew to Hailar last night and chartered a car to get here this morning. We have to go to the camp in front to repair it quickly. Where will you two go next?"

Uncle Gao glanced at Luo Shan and then said:

"Why don't we go too and stay here for one more day? I really like the beautiful scenery here. From the northeast to here, it's really a beautiful scene step by step."

I flew to the Northeast at that time, planning to travel around the Northeast in half a month, then drive my RV across Inner Mongolia to see the Populus euphratica forest, and then head to Kanas to enjoy the most beautiful yellow leaves there.

As a result, things went against my wishes. I just transferred to the Northeast alone, and I still feel that I haven’t transferred enough.

There is so much to eat and see in the Northeast region’s food, scenery, delicacies, etc.

It’s true that if you don’t go out, you don’t know how big the world is.

When I used to work in Diaoyutai, I always felt that I had mastered all the cooking techniques, but in the Northeast, I tasted all kinds of delicacies that you can't eat outside the Northeast.

Along the way, Uncle Gao gained a new understanding of Northeastern cuisine.

Northeasterners are also becoming more and more fond of the humorous Zhao Benshan.

"Young man, if you want to stay one more day, you can stay one more day. It's time for these RVs to fill up with water and gas."

How many?

Chen Yan was a little surprised when she heard this.

She originally thought this was a convoy of RV enthusiasts, but from what Aunt Luo meant, could it be that all three RVs belonged to her?

Seeing Chen Yan's face full of doubts, Uncle Gao said:

"Those two cars are where the driver and assistant rest."

Tsk tsk tsk, it’s great to have money.

For the first time, Chen Wanwan yearned for a richer life.

Not to mention the two small RVs, this large RV can easily be exchanged for a house within the Fifth Ring Road of Beijing with the complete configuration.

You still have to work hard to make money.

Only by working hard can you have this wonderful life.

Uncle Gao looked at Chen Yan and asked:

"Company team building, are there any activities in the evening?"

"Yes, Uncle Gao, there will be a bonfire party and roasted whole lamb tonight... By the way, how about you do the roasted whole lamb tonight? Let the people in our company also experience the charm of the state banquet master."

"Okay, no problem, I just happen to be a little itchy too."

Just as Chen Yan was about to return to the bus, Uncle Gao suddenly stopped her:

"Xiaoyan, we should be heading to Chifeng tomorrow morning. Before we leave, I want to ask you one thing. You should try to get up as early as possible tomorrow."

Please do me a favor?

Are you asking me to hand over a small note?

I heard that on the day of the opening, Uncle Gao asked his brother-in-law to pass a small note, but someone changed it to Aunt Luo’s mobile phone number at some point. As a result, the brother-in-law practiced speaking for a long time in advance and was useless.

But since it is a request from Uncle Gao, let alone a small note, even a pile of small notes cannot be refused.

Thinking of this, Chen Yan said:

"Okay, Uncle Gao, I'll get up early tomorrow morning and I won't miss anything."

Back on the bus, everyone asked in unison:

"Mr. Chen, who is that?"

"He is our special guest for this team building, and he is also Boss Lin's master, Mr. Gao Peisheng."

She didn't improve Xiaoshuai's vest.

Because although Uncle Gao has lost one vest after another in the circle, outside the circle he is still a revered master of state banquets, so his value cannot be lowered.

Upon hearing that it was Lin Xu's master, everyone suddenly understood who this was.

Chen Yan continued:

"Uncle Gao said that he is going to show off his skills tonight. Just wait and eat the roasted whole lamb made by the master of the state banquet!"

Cheers immediately erupted in the car.

Sitting on a double-row seat in the back, Panda, who had lost a lot of weight, looked at the giant RV outside the window and muttered in a low voice:

"I never expected that the once white-haired boy would fall into the hands of a rich woman."

Wu Kexin on the side glanced at him:

"Are you envious? You also want to be taken care of by a rich woman, right?"

Panda quickly shook his head:

"No...I'm not envious at all."

Don't dare to talk nonsense.

Otherwise, you will be punished.

Wu Kexin rested her head on his shoulder:

"I work hard to make money and try to let you experience the feeling of being taken care of."

Panda looked happy and said immediately:

"Okay...hiss, not good!"

He lifted up his clothes and saw that the soft flesh around his waist was pinched red:

"Why am I still pinching you when I can't even tell you?"

"Experience what it's like to be married, so that you don't know how to fight back when you bully me."

Panda, who was originally grinning a bit, was completely fascinated by the word "after marriage".

He lifted his clothes up:

"How about you... pinch me twice more."

"What are you doing? Are you a masochist?"

"No, I'm afraid this is a dream..."

store.

The oil in the pot is already hot.

Lin Xu took the dry chickens and put them into the pot one by one for frying.

In this step, the oil temperature should be slightly higher, and the chicken skin should be fried as dry and thorough as possible, so that the chicken skin will appear on the surface after being put into the marinade, and the chicken skin will not break easily during the marinade.

However, before putting the chicken in, the moisture on the chicken must be controlled dry.

Especially in the abdominal cavity, if there is moisture, the hot oil in the pot will easily splash around.

Because there is maltose on the chicken skin, not long after you put it in, the skin was browned and rosy.

"When I was an apprentice, the chicken could be fished out after it was fried to this extent."

Seeing that the boss had no intention of fishing out, Xu Xinhua couldn't help but sigh.

Everyone has a different way of doing it. Some people make roast chicken and deep-fry it to tighten the skin before removing it from the pan. Others fry it a little bit and then braise it.

Everyone has a different understanding of cooking and has different taste requirements for roast chicken, so there will be obvious differences when frying.

After frying for a while, when the chicken skin turned completely red from the golden color at the beginning, Lin Xu took a colander and took the chickens out of the pan one by one.

Take out the chicken and put it aside to control the oil, and then start frying it in the next pot.

Do not put the freshly fried chicken into the pot, otherwise the skin will rot easily. You have to wait until the temperature drops slightly before putting it into the pot for marinating.

The previously cooked stew also needs to be turned off and left to stand. The temperature should also be slightly lower to prevent the high-temperature stew from scalding the chicken skin when the chicken is put into the pot.

After all the chicken was fried, Lin Xu moved his shoulders and slowly put the first pot of fried chicken into the stew.

The most cost-effective way to make roast chicken is to use a large soup bucket, put a bamboo grate on the bottom of the bucket to prevent sticking to the pot, and then put the fried chicken neatly in circles.

Pour in the stewed soup after everything is stacked. This can maximize space utilization, and the heat in the soup bucket will be more concentrated, saving energy.

But Lin Xu didn't do that. Today was an experiment after all, and the large soup bucket was not as easy to use as the jacketed pot.

The jacketed pot is fully heated, and the temperature in the pot is basically the same. The bottom of the soup bucket is heated, and the temperature in the pot is different from bottom to top.

The difference between the two containers results in different quality of roasted chicken.

After all the chickens were put into the stewed soup, Lin Xu added a pot of stewed soup for tiger skin chicken feet and half a pot of stewed duck stew.

Making braised food is inseparable from the old soup, and the timing of placing the old soup is also very important.

The best way is to pour it on top after everything is ready, so that the flavor of the old soup can penetrate into the braised ingredients from top to bottom.

At the same time, it can also form a thermal insulation layer on the surface of the stewed soup to make the temperature of the stewed soup more constant.

After pouring in the old soup, pour in a big spoonful of white wine, and it's all ready!

Bring the stew to a boil over high heat and simmer for fifteen minutes. Let the boiling stew cook the chicken thoroughly, cook out the blood and impurities in the chicken, and allow the odor in the meat to be taken away as the alcohol evaporates.

Next, reduce the heat to the minimum and keep the stew in the pot at a slight boil.

The so-called slight boiling means that occasionally there are small bubbles rising up. At other times, there is a layer of fat floating on the surface of the stewed soup.

They say you can’t cover the pot when making braised pork.

In fact, this layer of grease is the best pot lid.

Oil can retain heat and regulate temperature, while also making meat tender and oily.

If it is boiled over high heat, no matter how good the braised meat is, it will taste terrible.

"Just keep the fire going like this, turn off the heat after two hours, and soak it for more than three hours before the roasted chicken is done."

The so-called three-quarter stewing and seven-minute soaking, the marinating time can be shorter, but the soaking time should be as long as possible, so that the aroma of the marinated soup can be completely immersed in the chicken.

Good roast chicken pays attention to "shaking it up and falling apart", which refers to this kind of roast chicken that is braised over low heat and soaked for several hours.

Only this kind of roasted chicken can reach the point where the bones are crispy and the meat is rotten.

After marinating the chicken, Lin Xu looked at his watch. It was already past nine in the morning, so he quickly went upstairs to make peppercorn chicken.

Pepper chicken is a popular chicken dish in the northwest region. It is as famous as the large plate chicken. There are different derivatives in different places.

Unlike roast chicken which is made from young roosters, pepper chicken needs laying hens that are about a year old.

Although this kind of chicken is dry and dry, it should not be eaten mixed like this, but smart northwest people have made this kind of chicken taste crispy, spicy and refreshing.

Ordinary tender chicken cannot produce this kind of texture.

Early in the morning, when Lao Huang was delivering food, he specially sent a few culled laying hens. After weighing the chickens, he chopped off the toenails on the chickens' feet, tore off the throats and lymphatic tissue in the chicken necks, and also cut off the chickens. The down on the body was carefully cleaned, and the inedible chicken lungs and other parts of the abdominal cavity were also cleaned.

After cleaning up, put the basin under the faucet, put the chicken in the basin, turn on the faucet, and when the basin is full of water, turn the faucet to the minimum, so that the water in the faucet can drip into the basin in a streamlined manner.

This not only saves water, but also keeps living water in the basin.

The blood soaked in the chicken will be washed out by the flowing water immediately.

Now that the chickens had been soaked for several hours, Lin Xu took them out of the basin. The skin of the chickens had become completely tender and white, much cleaner than when they were first bought.

"This chicken looks so beautiful, boss, is that the same way for the white pepper chicken sold in restaurants outside? I think it's whiter than our chicken."

Che Zai asked curiously.

The restaurant where he worked before didn't have peppercorn chicken, so he was a little unfamiliar with this dish.

Before Lin Xu could answer, Ma Zhiqiang said:

"Bullshit, those restaurants only wash vegetables once. How can they wash them with water like this? They usually soak the chicken in formalin, so that the chicken will naturally be white and tender."

Upon hearing the formalin, Che Zai showed an indescribable expression on his face:

"Brother, you might as well lie. Two nights ago, Niu Chuang and I had some peppercorn chicken downstairs. He stretched out his hand to show that the chicken skin was much whiter and tenderer than his arm."

Lin Xu: "..."

You guys are really busy.

Set up the stock pot, put the chicken into the pot, and add half the pot of water.

We have a lot of chicken to cook today, so we have to add a little more water, because the soup used to mix the chicken in the end is made from the original chicken soup.

After adding water, turn on the heat.

Don't be idle while waiting for the water to boil. You have to pack up the spices used to cook the chicken.

Star anise, baiko, angelica, bay leaves, a small piece of cinnamon, and finally a large handful of green peppercorns, wash them in clean water and put them in a bowl, then add scallions and ginger slices, and you have all the ingredients for cooking chicken.

After the water boils, skim off the foam, put the washed spices into the pot, then add two tablespoons of salt, and cook over medium-low heat for one hour.

This kind of older hen is very resistant to cooking.

If it were a normal three-yellow chicken or a small tender chicken, even the bones would probably be cooked if cooked like this for an hour.

Baobao Shen, who had just cooked the chicken and went back to take a nap, came over.

Lin Xu put the roasted chestnuts buried in the rocks last night into a bamboo basket and handed them to the girl to peel and eat.

"It actually didn't get cold all night. These stones are so magical."

Shen Jiayue peeled a chestnut and put it in her mouth, saying vaguely:

"Sister Yan met Master in Hulun Grassland. He and Aunt Luo had just transferred from the northeast to Inner Mongolia. At this rate, they will encounter heavy snowfall when they arrive in the northwest."

"It's a trip, so you don't have to rush the schedule. If I were to do it, it would probably take longer than this."

After all, the three northeastern provinces cover more than one million square kilometers of land, and there are several mountain ranges and large rivers. How can we easily go around it?

Shen Baobao pinched a chestnut and put it into Lin Xu's mouth:

"How about we drive around in an RV like this after we get married?"

"Okay... The premise is that we have to stabilize our home first."

"Yeah, don't worry Xu Bao, I will work hard to make money."

How can a family of two people only rely on one person to make money? Although I, Shen Jiayue, will inherit hundreds of millions of family assets in the future, I cannot lose my fighting spirit.

"Xubao, I see that the Internet and the group are urging you to shoot Dundun's video again. Since you are so busy, I plan to take up this responsibility."

you?

Lin Xugang wanted to say why don't you just eat snacks, but he felt that he shouldn't dampen this girl's enthusiasm, so he asked:

"How are you going to shoot?"

"I just went back and took a short nap, and then I formed a filming team of my own."

team?

Lin Xu subconsciously thought of his sister-in-law.

But at the moment, my sister-in-law should be having fun on the Hulun grassland like a madman. She is thousands of miles away from the capital and should not be able to join Shen Baobao's team.

His curiosity was aroused:

"Who is on your team?"

Baobao Shen cleared his throat and pointed to himself first:

"I serve as the chief director. Remember to call me Director Shen from now on."

Are you done with being an executive chef so soon?

Lin Xu nodded cooperatively:

"Okay Director Shen."

"Our team is fully staffed. Our little genius Geng Lele is in charge of screenwriting and creativity; Director Zeng is kindly assisting in photography, editing, and post-production; props and venues are provided by Sister Jing; Shu Yun serves as Dundun's manager and is responsible for Dundun. To comfort Dun and other tasks.”

this……

For the first time, the fat reduction team has cooperated with the sand sculpture team headed by Geng Lele and Shen Baobao. Not to mention, this combination might actually be able to come up with some little surprises.

Although my baby is just a make-up, Lele's brain and Zeng Xiaoqi's action group are still very powerful.

Lin Xu said:

"Since our Director Shen is so confident, I wish you all the best in filming. I'll cook a feast for you when the filming is finished."

"What I want is your words. Sister Xiaoqi has no place to go, and the TV station canteen is closed. As soon as I announced my plan, she strongly supported it."

Is she looking for a reason to come to the store to eat?

Lin Xu didn't reveal Director Zeng's little thoughts and said a lot of good luck.

When he returned to the kitchen, he smiled softly:

“I don’t know what kind of video these cobblers can create, but no matter how they edit it, it’s impossible for Linji Food to reach the top of the topic list, so just let them do whatever they want!”

On the reception desk downstairs, Dundun, who was sleeping, raised his eyelids and glanced upstairs, then turned over and continued to fall asleep...

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I was so greedy when I wrote about Pepper Chicken. I wanted to order some takeout to try, but I was told that there is no such thing. Life is difficult... This chapter is 5100 words long. Please give me your monthly votes, brothers!