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

"Steinway grand piano?"

Yan Lin looked at her secretary Xiao Qing curiously and asked:

"Did that store manager really say that?"

If a piano or music major wants a Steinway piano, that is normal. After all, the quality of Steinway pianos is recognized as good.

But there’s something magical about a cat liking a Steinway.

Xiao Qing opened her phone, enlarged the photo sent by Shu Yun and handed it to Yan Lin:

"Yes, she also sent me a photo. Mr. Yan, look at it. Dundun was sitting in front of the piano this afternoon. Does her serious expression look like a piano artist preparing to perform on stage?"

Yan Lin took the phone and looked at it, and she was immediately happy:

"Don't mention it, the little guy still has a decent look... Since he likes it, let's go to the Steinway store in Beijing and order one."

"Okay, Mr. Yan, I'll find someone to order it right now."

Xiao Qing was just about to arrange for people from Yanjing Branch to handle the matter, when Yan Lin asked again:

"What's going on online these past two days?"

trend?

Xiao Qing didn't know what Yan Lin wanted to hear for a while. Thinking that the female CEO was interested in Dundun, she said:

"Today Lin Ji's boss Lin updated a video of Dundun. It is said to be behind-the-scenes footage from the filming, but there is some controversy on the Internet."

"Controversy? What controversy?"

At this moment, Yan Lin was sitting in her Bentley Mulsanne on her way to a banquet with clients.

Originally, she wanted to close her eyes and rest for a while, but when she heard that Dundun's video was controversial, she became curious.

How could someone question such a cute little guy?

Xiao Qing turned on her phone again, clicked on the short video APP, flipped to Lin Xu's news and handed it to Yan Lin:

"Boss Lin updated a video of Dundun taking a selfie and imitating walking. It is said that this is boss Lin's fiancée and several friends meeting to discuss how to shoot a video. Dundun randomly took a selfie in front of the camera... Some netizens questioned whether the video was fake. .”

Yan Lin immediately became interested after saying this.

"Let me see how this little baby takes selfies."

store.

Shu Yun scratched Dundun's chin and asked:

"Aren't you tired after a good nap? I saw someone online posting a video of their cat playing with a tablet. How about I buy one for you later?"

Dundun stretched out her scarlet tongue and licked the back of Shu Yun's hand a few times, which made the beautiful general manager extremely moved.

I didn't expect that the little guy who looked like shit to everyone would actually have such a good relationship with me.

That tablet, your godmother bought it for you!

She picked up her phone, selected the latest tablet computer, and immediately placed an order.

If other people’s kittens play with tablets, my godson must have one too.

For such a well-behaved kitten, not to mention a tablet computer, even a Steinway piano...well, this godmother really can't afford it.

This kind of entry-level piano is not interesting, and the more decent ones cost more than 500,000.

As for the performance level and collection level, the starting price is one million.

This is not a piano, it's just a pile of coins.

After buying the tablet, Shu Yun clicked on WeChat and found that Xiao Qing did not reply to the message.

This secretary is always like this and doesn't explain clearly when sending messages. Last time he asked for some photos of Dundun, and this time he asked what Dundun liked.

I guess Mr. Yan is thinking about it, right?

She rubbed her dry son's big round head:

"Dundun is your popular family. So many people like you. Aren't you very happy?"

Dundun was lying next to her hand rolling with his belly exposed. After hearing this, he immediately got up and stared at the sky outside the window.

It wasn't until Shu Yun rubbed its head again that the little guy let out a coquettish cry and lay down on the service table, exposing the original bag where his hind legs were connected to his abdomen, as if he was ready to be rubbed by his godmother.

The so-called primitive bag is actually a fat-like area at the base of a cat's hind legs. Almost all cats have it. The function of the primitive bag is to prevent friction when running and to store fat.

A cat with an original bag means that the cat is very healthy. If not, then it is necessary to supplement the nutrition appropriately.

Dundun is chubby, and the original bag is obvious, but it is strictly forbidden for anyone to touch it.

One time Chen Yan wanted to touch her and almost got scratched.

Unexpectedly, the little guy took the initiative to show off this part today. It seems that he has completely let down his guard.

Shu Yun raised his hand and touched Dundun's soft original bag, and then scratched the shiny gray-blue hair on its belly.

After playing for a while, Baobao Shen brought steamed rabbit meat. After eating, Dundun went into his hut again and fell asleep.

Upstairs, Xie Baomin, who had eaten and drank enough, stretched his injured leg.

Not to mention, the pain did ease a lot after drinking some rice wine.

"Didn't Junior Brother prepare any new dishes for National Day?"

"Roast chicken and braised chicken liver will be served, and dry pot cauliflower will be served tomorrow. By the way, when you leave today, take a few roast chickens back with you to have a taste of my craftsmanship."

The roast chicken was not ready for lunch, and the hot roast chicken was not ready in time.

The crabs we just ate didn't go well with the roasted chicken, and they weren't served on the table, so the senior brother and his family haven't tasted the roasted chicken yet today.

Xie Yufei and Xie Yuhang's eyes lit up when they heard about the dry pot cauliflower.

It seems like this dish is something they often eat at school.

Dachun, on the other hand, is more interested in roast chicken.

Xie Baomin said:

"We don't want the roast chicken. Let's pack one for Dachun. He can eat it better... I can't cook with my legs in the past two days. I might as well come to your place to eat tomorrow. I can also taste you." Made in a dry pot of cauliflower.”

With his arrangement, the two children had smiles on their faces, and Dachun was also very satisfied.

Su Peipei feels that her husband has become more and more family-oriented recently.

Unlike in the past, I focused solely on the fishing platform and work.

Lin Xu said to Che Zi:

"Go down there and pack a roast chicken, and some braised food or something."

"okay!"

After sending his senior brother and his family away, Lin Xu returned to the kitchen, planning to make some dry pot sauce before the evening rush hour.

All dry pot dishes are inseparable from dry pot sauce.

Adding this special sauce will not only make the griddle dishes taste more delicious, but also give the dishes a very rich aroma.

Griddle pot is a cooking method popular in Jiangxi, Hunan, Guizhou, Sichuan, Yunnan and other regions. It originated from the fire pits of farmhouses.

The fire pit is a unique kind of stove in the south that combines cooking, heating, water boiling and other functions.

Winter is cold, and fried vegetables also cool quickly, so we put the vegetables on the fire pit and eat them around, so that the vegetables will not get cold and the people will not get cold.

Although dry pot is popular everywhere, it was Sichuan chefs who brought the dish from farmhouse firepits to restaurant tables.

To be precise, he is a Sichuan chef in Mianyang.

They cooked the dishes on the stove and creatively placed them in a small pot with low heat underneath so that the pot was always steaming.

In order to distinguish it from hot pot, the chefs at that time called it dry pot based on the characteristics of there being no soup or water in the pot.

In fact, the dry pot is not really dry. There is still a lot of red oil underneath. This is why this type of dish becomes more and more fragrant the more you eat it. With so much red oil, how can it not be fragrant?

Further development later, dry pot and hot pot were combined, and there was a way of eating dry pot dishes first and then soup-based dishes.

This is how dishes such as dry-pot prawns and dry-pot duck heads developed.

In the early days of dry pot development, there was no dry pot sauce.

Chefs discovered that dishes that simmered longer had a stronger aroma, so in order to make the dishes delicious from the start, they came up with dry pot sauce.

The making of the sauce is not complicated, just put the red oil bean paste, black bean paste, glutinous rice cake pepper, and spices together for a long time and simmer it for a long time. The sauce obtained in this way is called dry pot sauce.

Of course, this is just the most basic version of dry pot sauce.

In higher-end restaurants, ingredients will be added appropriately according to the different dishes.

For example, when making dry-pot shrimp, you need to put some seafood sauce inside to increase the umami flavor.

As for the dry pot duck head, peanut butter and Zhuhou sauce must be added to increase the aroma and secret flavor.

As for the dry pot sausage, you need to add some chopped pickled peppers to add a bit of sour and spicy flavor to the greasy sausage.

Although the dry pot dishes are made with one sauce and hundreds of dishes, individual dishes still need to be flexibly adjusted according to the ingredients. Otherwise, all the dishes will have the same taste and customers will easily get bored.

Lin Xu prepared about ten kilograms of dried chili segments, sifted out the chili seeds, boiled a pot of water, poured the dried chili segments in and simmered over low heat until the chili pepper segments swelled, then took them out to control the water.

Then he took the large food processor used for processing sauces in the store and poured a whole five-pound jar of bean paste into it.

The biggest difference between dry pot sauce and other sauces is that all ingredients need to be chopped, so that the aroma can be better released when boiled.

These bean pastes originally need to be minced, but Master said that a good chef must be good at using the power of technology.

After putting in the bean paste, Lin Xu brought over the black bean sauce for making the pork ribs with black bean sauce, and used a slotted spoon to scoop out a large spoonful of steamed, soft and cooked tempeh.

Tempeh can give dishes a rich black soy aroma and is an essential ingredient in dry pot sauce.

After a spoonful of cooked tempeh went down, Lin Xu put another spoonful of raw tempeh inside.

Start whipping.

After the device is powered on, press it for three seconds to pause, then press it for another three seconds and continue to pause.

By using this method of rotating, pausing, rotating again, and pausing again, the bean paste can be crushed into pieces without turning it into a paste. It has exactly the same effect as chopping with a knife.

Beat the sauce until it's done, pour it out, add the cooked chili peppers, and crush them in the same way.

Then Lin Xu brought over the spices needed to make dry pot sauce.

The spices are not complicated either, mainly including Sichuan peppercorns, star anise, cinnamon, bay leaves, Angelica dahurica, white button fennel and cumin seeds. After all the spices were prepared, Lin Xu brought over a few Luo Han Guo according to the amount of bean paste and glutinous rice cake pepper.

Monk fruit is an essential ingredient in dry pot sauce.

This spice, which is mostly used to make tea, can bring a sweet flavor to the dry pot sauce. It can not only neutralize the spiciness, but also enhance the freshness.

Put a wok on the stove, turn on low heat, and put all the spices in before the pot is hot. The mangosteen is relatively large and needs to be broken into pieces.

Dry-fry over low heat to slowly bring out the aroma of the spices.

Then pour these spices into a grinder and grind them all into large powder.

Finally, prepare some minced ginger and garlic for flavor enhancement, and all the ingredients are ready.

Lin Xu set up a large wok and started making hot pot sauce.

Because you are making sauce, you need to slide the wok several times to avoid the possibility of sticking.

After sliding the pan, add half a basin of cooking oil, and then add two tablespoons of lard.

I prepared a lot of sauce today, which can make almost two hundred servings of dry-cooked cauliflower, so the amount of fat used is relatively exaggerated.

When the oil is 30% hot, pour the crushed bean paste into the pot in batches.

There is too much bean paste. If you pour it all into the pot at once, the fat will pool out. Pour it in in batches to allow the bean paste to fully blend with the cooking oil in the pot.

After putting everything down, simmer over low heat.

Don't rush this step, you have to simmer it slowly. You must boil out all the red oil in the bean paste and the aroma of the two kinds of tempeh, so that you can proceed to the next step.

This process is very slow and lasts for about twenty minutes. The bean paste in the pot is completely cooked and even has a dry aroma.

When it reaches the desired temperature, pour in the prepared glutinous rice cake pepper and continue to cook.

The glutinous rice cake and chili peppers have been filled with water, and a steam will rise as soon as they are put into the pot. The contrasting flavors of the bean paste and chili peppers will float out with the water vapor, which will make the aroma of the sauce more mellow.

Originally, dry pot sauce was created based on the strong aroma of dry pot dishes after being cooked for a long time, so there should be no pungent aftertaste.

These flavors should be boiled out slowly, leaving only a mellow and soft aroma.

When the glutinous rice cake and chili are almost cooked, add minced ginger and garlic, and finally add ground spice powder.

After all these ingredients were put in, Lin Xu added two whole bottles of oyster sauce, two tablespoons of white sugar, and a bottle of steamed fish soy sauce into the pot.

Continue stirring until it becomes a sauce, then turn off the heat and serve.

By the time we reached this point, it was already eight o'clock in the evening, and the evening rush hour in the store was almost over.

"Boss, is this sauce ready to be eaten now?"

Ma Zhiqiang, a chef from North China, is relatively new to griddle-pot dishes. He was so greedy for the aroma just now, so when he saw it was ready, he wanted to try it.

Lin Xu said while putting it into the basin:

"Normally, you need to let it sit for a day and night before using it to allow the aroma to settle in. We are not so particular about eating it ourselves. Let's eat it for lunch tomorrow and try it in the store in the evening."

"Okay! By the way, boss, the bean paste and those condiments are very salty. Is the saltiness of this sauce too strong?"

Ma Zhiqiang’s words made Lin Xu happy:

"No, just a small spoonful is enough when cooking, and it saves you the trouble of seasoning, which is more efficient for restaurants."

Put the sauce into the cold storage to cool naturally, Lin Xu washed the pot and prepared to leave work early.

Just now, he was cooking the dishes ordered by customers while worrying about boiling the hot pot sauce. He was exhausted and planned to take a rest early.

After explaining to Wei Gan, Lin Xu took off his apron and walked down the stairs.

I first greeted the customers eating downstairs before returning to the service desk.

At this moment, Shen Baobao was holding several disposable cups and a piece of dried fish. According to the online tutorial, he clumsily acted out the Three Immortals Returning to the Cave for Dundun to guess.

Dundun has never seen it before, but he thinks it’s quite interesting.

Staring at Baobao Shen's hands with all his attention, his little tail swayed slightly, looking very happy.

The mother-son relationship was fully repaired.

Finally, after a lot of mistakes, the performance of Three Immortals Returning to the Cave was finally completed.

"Okay, it's your turn to guess. If you guess it, I'll give it to you."

Baobao Shen breathed a sigh of relief. With this relaxation, he raised his hand a little too much and touched the cup that was turned upside down in the middle, revealing the dried fish inside.

Dundun turned a blind eye, thought cooperatively, and first extended his paw to the leftmost cup.

After hesitating for a moment, he reached for the cup on the right.

While testing, he looked at Shu Yun next to him, as if he wanted to apply for off-field assistance.

But in the end, it put its paw on the middle cup, and with a slight push, the dried fish under the cup was exposed.

"Wow, my son is so smart. Come on, mommy will give you two more pieces of dried fish."

Lin Xu: "..."

From now on, don’t make it difficult for your children to cooperate with you like this. It’s heart-wrenching to see.

Moreover, cats’ sense of smell is no less than that of dogs, and is many times more developed than humans. Even with their eyes closed, they can accurately identify the location of dried fish.

Playing "Three Immortals Return to the Cave" with a cat, no matter how fancy you play with it, it's all in vain.

When Dundun started eating the dried fish, Lin Xu came over and said:

"Let's go back. I'm a little tired today and plan to rest early."

"Okay, wait...I'll go upstairs to get some chestnuts."

After Shen Baobao left, Lin Xu rubbed Dundun's big head:

"Thank you for working so hard to make your mother happy...I'll see if there's any meat you haven't eaten tomorrow and buy some for you to try."

When Dundun heard this, he stretched out his paws that Mao was rubbing and patted Lin Xu's hand.

Reach a consensus!

In the morning, after Lin Xu braised all the roast chicken in the braised food department, he called Lao Huang:

"Is there any rare meat lately?"

"Yes, the pigeons are getting fat now. Do you want to try them?"

Pigeon?

Thinking that Dundun had never eaten pigeon meat, Lin Xu said:

"Then give me some. My senior brother and his family are coming over for dinner at noon. I'll see what I can make."

Upon hearing that Xie Baomin went to the restaurant to eat and also wanted to eat pigeons, Lao Huang on the other end of the phone said:

"Then I might as well eat with you. Pigeon counts on my meal. By the way, call Professor Cui. We had a very interesting chat with him yesterday."

Speculation?

Lin Xu didn't expect that the deliveryman could have a conversation with the big guy who was researching artificial intelligence.

He smiled and said:

"Okay, I'll call Professor Cui in the morning and ask him to come over to eat pigeon. By the way, I'll ask my senior brother to research a pigeon dish. If it works, we'll serve a pigeon dish in the store."

Lao Huang, who was drinking bean juice with his coke ring at the breakfast stall, immediately became happy.

Look, the business is coming.

After hanging up the phone, breakfast was already prepared in the store.

Zhuang Yizhou came early today and made Yangchun noodles, three delicacies pot stickers and spring rolls.

When Lin Xu took a spring roll and tasted it, Zhuang Yizhou said:

"Boss, I saw that Dundun's selfie video has received more than 500,000 likes, and it has also entered the top three on the short video platform's popularity list. When will the next episode be updated?"

The number of likes exceeded 500,000 so quickly?

Lin Xu chewed the spring rolls in his mouth and said:

"Let's do it today. I'll update it when I'm done... These spring rolls are pretty good, would you mind? If you don't bother, I'll follow suit."

"No trouble, no trouble. If you want to learn, we can start now."

Lin Xu stuffed the remaining spring rolls into his mouth:

"Then let's get started!"

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