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

Kitchen door.

Shen Jiayue took the mobile phone handed over by Zeng Xiaoqi and carefully looked through the pictures of this suite.

The house is fully decorated and has not been moved in. It was originally planned as a wedding room, but the child will not come back after studying abroad, so the parents plan to sell the property and live with the child abroad.

This house is good in all aspects and is large enough. It has two and a half floors, with an insulated attic and an oversized terrace on the top.

There are no tall buildings around and the view is wide.

No matter from every aspect, it is ideal.

"How about it, boss lady? It's really good, isn't it?"

"It's very good. I'll call and ask first. If it's okay, we can go and have a look tomorrow."

After speaking, Shen Baobao took the phone and started to contact the homeowner.

Dou Wenjing sent a message to the legal advisor of Shen Group on WeChat:

"Brother Feng, what should you pay attention to when buying a second-hand house? Our boss and his wife are planning to buy a house and would like to hear the opinions of legal professionals."

This Brother Feng is the lawyer who helped handle the Ziqiangsheng fried glass incident last time. He is in his thirties and is on the rise of his career.

He is making bread and dumplings at home right now.

After seeing the message, I quickly washed my hands and replied:

“First check the qualifications of the house, that is, whether the so-called five certificates are complete. When looking at the house book, remember the name code and building number, go to the real estate transaction hall to check the authenticity, then go to the bank to check whether the property is mortgaged, and finally go to the court to check Let’s see if it is a risky property that will enter the foreclosure process.”

Brother Feng knew very well who the boss and the proprietress Dou Wenjing was talking about, so he answered very carefully.

Dou Wenjing looked at this long list of news and was a little confused.

“Is it so troublesome to buy a second-hand house now?”

Brother Feng replied:

"It's always been this troublesome... Let's just say something when you look at the house, and I'll follow you to help check. If Mr. Shen's daughter and son-in-law are defrauded when buying a house, then we legal consultants should just resign."

"Thank you, Brother Feng. We are making an appointment with the landlord. We will let you know when we have made an appointment. We will treat you to dinner then."

"Haha, that's great. I've been craving Lin Ji's food recently."

Dou Wenjing had just finished talking, and Baby Shen also made an appointment with the landlord to see the house.

At ten o'clock tomorrow morning, we will meet at the gate of the community where the house is located.

In the kitchen, Lin Xu was still ladling soup from the pot and pouring it on the fish.

This method is very similar to braised fish, but the soup of braised fish is thicker and the sauce is rich in flavor.

For dry-roasted fish, there is only fat on the bottom of the pot, and the soup is completely cooked, allowing the fresh aroma of the soup to be completely integrated into the fish.

Although the methods are similar, they are still different.

Therefore, the final taste and texture are also very different.

Soon, the soup in the pot became less and less, and the red oil inside gradually separated.

At this time, put some rock sugar in.

Do not put the rock sugar too early, as it will easily cause the soup to stick to the pan.

And put it later, when the rock sugar has completely melted, it's almost time to take it out of the pot.

Rock sugar can neutralize the spiciness and sourness of pickled peppers, while also increasing the umami flavor of fish.

Carp meat is relatively old and has a strong fishy smell. In order to give this dish a plump texture and fresh flavor, it is dry-roasted.

Use diced pork to increase the aroma, use diced bamboo shoots to add umami, and use the hot and sour taste of pickled peppers to remove the earthy smell from the fish.

As for the final cooking sauce, it is also to allow the rich aroma of the pork bone broth to replace the moisture of the meat itself, so that the texture of the meat will be significantly improved.

This dry roasting method can not only cook carp, but also lean fish species such as grass carp, bream, and pomfret.

If it is used to bake Jiangtuan or Qingjiang fish, the taste will not be perfect because it is too fat and greasy, and it will give people the feeling of superfluous.

Finally, there was almost no soup at the bottom of the pot, and the rock sugar had melted.

Lin Xu placed a fish plate on the workbench, then took a round plate, carefully took out the completely soft carp from the pot, and gently placed it on the fish plate.

After placing it, use a slotted spoon to scoop out the ingredients from the pot and spread them evenly on the fish.

Then put the wok back on the stove, turn on the high heat, and stir the pot with a spoon to speed up the evaporation of the soup.

When there is only red fat left in the pot, turn off the heat and use a spoon to pour the thick fat in the pot over the fish.

The red oil exudes a rich spicy flavor and pours on the fish, making the whole fish suddenly become shiny.

After the fish is fully covered, pour some oil on the bottom of the plate. This will not only increase the appearance, but also can be eaten with the fish dipped in the spicy oil.

It can even be used to mix rice.

In short, these oils that have absorbed the aroma of the stock are rich in flavor and are delicious no matter how you eat them.

The dry-roasted fish is ready, and it's almost time for dinner.

Start eating.

"Wow, this dried roasted fish looks delicious."

"What are the golden particles inside? Are they diced fat meat?"

"With just this red oil, I can eat a big bowl of rice."

"There are also bean sprouts and bamboo shoots, both for meals."

"..."

As soon as it was brought out from the kitchen, everyone who was choosing a house put down their mobile phones and stared at the dry-roasted fish, a little surprised by the presentation of this dish.

I originally thought it would be the same as braised carp, but this oily and bright appearance is more attractive than ordinary braised fish.

"Quick, quick, give me a bowl of rice, I think this fish can still be saved."

Shen Baobao came over and rubbed Lin Xu for a while, and then began to report what he had just gained:

"We selected four houses, two large flats and two duplexes, all with a starting price of 20 million."

Lin Xu shook her hand:

"Money is not an issue. As long as you like it, I'll just work harder."

A prince can only marry a princess if he has a castle. Compared to the cute, cute and beautiful Shen Baobao, a house worth more than 20 million yuan is not expensive, and even seems to be insufficient.

"I'm so touched. Thank you Xu Bao, but I won't let you pay for it alone. Our shared home naturally has to be paid for together."

Hum hum, it's time to see how much pocket money I have in my little coffers.

The rice is served and everyone starts eating.

The fish meat was cooked like tofu, and it trembled when picked up with chopsticks.

Place the meat on the rice, carefully pick out the small thorns inside, and then mix it with the rice with a small spoon to coat the rice with a thin layer of red oil.

Take a spoonful and put it in your mouth.

Oops, it's fragrant, fresh and spicy, and the oil makes the rice very oily.

"It's great. This fish is cooked to perfection."

"Yes, the meat is so tender and the juice is very fragrant. I suggest..."

"Would you like to cook this dish next time you go to the TV station to record a video? Don't suggest it, everyone knows it."

Zeng Xiaoqi: "..."

Just because I'm a little smaller, why don't you give me face?

You wait for Shu Yun. When you get home, I will pierce a little person and curse you, making your bear smaller, your butt flattened, your thighs thickened, your calves bent, your skin darkened, and your stature shortened...

While giving Shu Yun a plastic surgery in his mind, Shu Yun scooped up a piece of fish belly that was no different from tofu with a spoon and put it into Zeng Xiaoqi's bowl:

"Director Zeng, try this fish belly, it will definitely exceed your imagination."

Zeng Xiaoqi felt warm and immediately gave up the idea of ​​giving Shu Yun plastic surgery.

She tasted it and found that it tasted really good. She didn't need to chew it at all. The fish meat melted with just a sip of her tongue.

"It's really delicious. Thank you, Baby Shu."

"You're welcome, good sisters, just give me a quilt!"

Geng Lele, who was patiently picking fish bones on the side, said:

"Sister Yun thought the fish belly was too fat and would make you gain weight easily, so you gave it to Sister Xiaoqi, right?"

Zeng Xiaoqi: "!!!!!!"

Where did the curse just come from?

Keep going and arrange everything you can for a certain 36C good sister!

Next to him, Lin Xu was eating this delicious dry-roasted fish. He didn't expect that the fish meat could be so delicious.

The preparation of this dish is actually quite simple. First fry the fish, then put it in a pot and cook it slowly over low heat until the soup is boiled dry.

If the restaurant is making it, the fish can be fried in advance, and the sauce for the fish soup can also be prepared in advance.

When customers order it, they just scoop two ladles of soup into the pot, put the fish in, and just boil the soup dry.

As for side dishes such as diced pork and bamboo shoots, they can be prepared in advance and added directly to the pot when the time comes.

If you do this, it will take about ten minutes to get it out of the pan and on the plate.

The cost of the whole dish is not high, so you can try to make something new later.

If possible, it would be standardized and produced.

But I can’t take care of this dish for the time being. The steam cabinet for making steamed squab has been delivered and will be installed after get off work in the evening. If there are no problems in the test, the trial operation will begin at noon tomorrow.

Compared with dry-roasted fish, steam-pot squab is the new key dish recently.

"Xubao, I want to eat dried roasted fish tomorrow, okay?"

"Of course, but let's switch to another fish tomorrow. The carp has too many random spines and it's not fun enough."

Shen Baobao asked curiously:

"Then what are you going to do with these carps? Are you going to throw them away?"

Throw?

How could you throw it away?

Lin Xu said:

"I'm going to make some different delicacies... Che, use the steamer to steam a large bowl of glutinous rice for me later, with a little more water."

"okay!"

"By the way, go and find me some dry straw. I can use it."

straw?

Now everyone's curiosity was piqued.

"Xubao, what are you going to do?"

"I'm going to marinate the fish with glutinous rice and make soup later."

The bream required for silver bream soup is to wrap the fish with salt, glutinous rice, and then wrap it in dry straw. After sufficient fermentation, the water in the meat will be discharged and the meat will become firmer.

Although Lin Xu has gained a complete set of experience and methods, he has never done it before, so he wants to try it.

Look at how delicious this soup has been praised by countless ancient celebrities in writing poems.

"Straw is hard to find. I'll go to the vegetable market and look for it. I should be able to find it. I saw some vegetable and apple sellers like to put straw on their cars to prevent friction."

After Cha Zai finished speaking, he put two chopsticks into the bowl and took two chopsticks of the minced pork and eggplant made by Qin Wei. He hurriedly picked up the rice and went back to the kitchen to steam the glutinous rice before going out.

Not long after, when Lin Xu finished his rice and sipped a bowl of egg drop soup, Chezi came back with a bundle of straw.

Now that everything is ready, let’s get started.

He put down the bowl and took all the remaining carp in the aquarium.

Remove the scales, gills and internal organs, pick out all the edible fish offal, and make a braised fish offal with soy sauce tomorrow to enjoy.

Then take the salt and apply it thinly on the fish.

Put the fish in a basin and marinate it briefly to remove excess moisture from the fish.

After the glutinous rice is steamed, it is spread out on a tray and then sent to the cold storage for rapid cooling.

When the rice is slightly warm, take it out and start marinating the fish.

At this moment, the fish in the basin has been drained of a lot of water by the salt. I control the water and then grab the glutinous rice and apply it directly on the fish.

After smearing the surface, stuff some into the belly of the fish.

Glutinous rice is highly sticky. After spreading it evenly, spread the dry straw neatly on the workbench, put the fish on it, and tie the fish with the straw.

Once the bream is done, just marinate it in a warm place for a few days.

"This pickling method looks a bit traditional."

Even though Zhu Yong had rich experience in making aquatic products, he couldn't guess what kind of delicacy this was.

Although the cooking method is close to traditional stinky mandarin fish, the stinky mandarin fish is fermented and pickled in wooden barrels instead of tied with straw.

Lin Xu said:

"This is a lost dish, and I plan to try to recreate it."

During the Song Dynasty, bream was still a delicacy, and Lu You wrote several poems praising its deliciousness.

But by the Ming Dynasty, bream lost its due status and no longer appeared at formal banquets. Instead, it went into the homes of ordinary people and became a meal for down-and-out scholars.

In some storybooks and novels of the Ming Dynasty, bream occasionally appeared.

But after the Qing Dynasty, the word bream disappeared, and the silver bream soup even disappeared.

The entire soup completely disappeared in the long river of history.

Although Lin Xu acted very casually during this production, he was quite excited.

Making delicacies from three hundred years ago is somewhat exciting.

Someone once said that there are two reasons why delicious food is lost: it is either unpalatable or difficult to cook.

I hope this silver bream soup is not the former, otherwise it will be in vain.

After all the fish were wrapped in straw, Lin Xu felt that it was inappropriate to put it in the kitchen. People were coming and going, and if anyone touched it or splashed water on it, it would have to be cooked again.

Moreover, the kitchen has high humidity and fumes, which is not suitable for the fermentation and pickling of bream.

After thinking about it, he planned to send it upstairs to the community behind.

Now the temperature in the house is quite high during the day, which is suitable for fermentation and pickling.

Thinking of this, he put the fish wrapped in straw into large plastic bags and carried them to the kitchen of the community behind.

When I came back, there were already customers in the store.

Now they were standing in front of the service desk, taking pictures around Dundun, who had a stinking face.

Seeing Lin Xu, these customers asked curiously:

"Boss Lin, I heard that someone offered a very high price for Dundun to live-stream the goods. Why didn't you agree?"

"It's spread on the Internet, saying that you have a big attitude and charge a high price."

"So it was not negotiated or did you just refuse?"

"Are those people taking advantage of Dundun's popularity?"

Lin Xu walked to the service desk and stretched his hands forward. Dundun immediately stood up and jumped into his arms.

The little guy's two front paws were holding Lin Xu's chef's uniform, and his hind legs were supported by Lin Xu. His face flashed with pride. When he saw someone taking pictures, he deliberately put his head against Lin Xu's neck.

“I have always raised Dundun as my own child, and I have no hope of making money from it, such as live streaming and bringing goods... You also know the relationship between Happy Media, Xinda Trading and Pangdundun Catering. Even if we bring the goods, it is us. How can the cooperation between three companies have anything to do with those people online?"

As soon as he finished speaking, Dundun rubbed his big head affectionately on Lin Xu's shoulder.

"It's really like a child."

"She's so well-behaved, no wonder Boss Lin is so doting on her."

"How wonderful it would be if I had such a cat!"

"It's all in vain for you. Do you have a cooking skill as good as Boss Lin? Do you have the money-making ability of the landlady? To be honest, I have never eaten bluefin tuna in my entire life."

"Me too, there are salmon and so on. Every time I see the boss lady posting Dundun's recipes online, I have the illusion that humans are inferior to cats."

"Be confident, that's not an illusion!"

"..."

After listening to everyone's comments, Lin Xu rubbed Dundun's head and immediately put it back on the roof of the cat house.

I can't play with you all the time, dad has to go up and make money.

The life that was originally quite relaxed and comfortable suddenly became burdened with tens of millions or more in debt because my cat received a gift.

Sure enough, you can’t accept random gifts!

the next morning.

As soon as Lin Xuda came to the store, the driver who worked the morning shift said:

"Boss, the steam cabinet is installed. Niu Chuang and I tried it last night. The effect was very good and the steam volume was sufficient."

It seems that the steam pot squab can be updated.

Lin Xu said:

"Then tell Lao Huang to prepare to send pigeons. The trial operation will begin this morning."

"okay!"

After marinating the roasted chicken, Lin Xu went upstairs and looked at the steam cabinet. The cabinet looked similar to an ordinary steam cabinet, but it was full of protruding steam pipes.

Steam from the water tank below will enter the boiler through this pipe.

I looked at the water tank. It has a large capacity. There are also troughs on the four walls. You can put onions, ginger, spices, and medicinal materials in them, giving the steam water more options.

"What are you eating this morning?"

After looking at the steam cabinet, Lin Xu asked curiously.

"We had mutton soup and sesame seed cakes this morning. The mutton was cooked while we were on duty last night. It's ready as soon as it's heated up this morning. It's more convenient."

The temperature has plummeted and I really need some mutton soup to warm me up.

"Boss, do you want to eat now?"

"eat!"

When the morning shift chef heard this, he immediately grabbed two large handfuls of chopped mutton in a colander and blanched it in the boiling mutton soup for a minute to bring out the fresh flavor of the mutton.

Then put it into a large bowl, and then ladle in the hot mutton soup.

"Do you want chopped green onions and coriander, boss?"

"I can just let it go myself."

Lin Xu was holding the soup, put some chopped green onion into the bowl, chopped some coriander, sprinkled in a small spoonful of salt, and finally scooped out a large spoonful of mutton oil chili and put it in.

When we came outside, hot biscuits were already served.

Lin Xu stirred the mutton in the bowl and couldn't help but smile bitterly.

There was so much mutton that it felt like eating dry braised noodles. He reluctantly tore open the biscuits, sandwiched the mutton into the biscuits like eating lamb in a basin, and poured some chili oil on it after filling it.

Clamp it like this and take a big bite.

The crispy aroma of the fried pancakes, the mellow aroma of the chili oil and the fresh aroma of the mutton are mixed together to satisfy your craving.

No matter when, eating a lot of meat will always give people a sense of infinite happiness.

Eat two bites of sesame seed cakes and then have a mouthful of delicious mutton soup, it’s so satisfying!

Eating delicious mutton and drinking delicious mutton soup, Lin Xu said to Che Zi:

"You can go to the market later to buy some pink lotus root for stewing soup. It is best to have the thin and long lotus root from Hubei. I plan to make lotus root stewed with pork ribs at noon today."

Che Zai did not expect that there would be delicious food again, and said with a surprised look on his face:

"Okay, I'll go right away!"

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On the first day of National Day, 15,000 words were updated. Isn’t this a lot? This chapter has 5200 words. Please support me with monthly votes. Brothers, the monthly vote list is too cruel. Our book has more than 300 monthly votes and it is ranked so low. Please support me with monthly votes!