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

Upstairs, Ren Chongmo's face was finally no longer gloomy after he had had enough wine and food.

He was very satisfied with today's meal, and even more satisfied with chatting with a group of like-minded people.

This feeling of talking about the past and the present is really great.

Geng Lishan was a little drunk. After removing the food and wine from the table, he splashed ink and excerpted Lu You's famous line praising fish bream:

"Wine is like dew and bream is like flowers!"

After writing it, I changed it to a small mark and added two sentences:

"In the autumn of the year, Renyin and his friends from the literary world went to Linji Gourmet to try silver-threaded bream soup. They had a great time chatting and got drunk together, so they copied Fang Weng's famous lines to pay for the wine."

Professor Xu grinned:

"Mr. Tateyama's last four words scolded us poor scholars."

Ren Chongmo was quite satisfied with these words:

"That's a good scolding. You have to have a clear mind when it comes to learning. I feel that Mr. Tateyama is becoming more and more thorough now. How about I quit my job and stay at home for two years?"

The reason why Geng Lishan wrote this was just to make a little joke with Lin Xu.

He smiled and said:

"No, I have been sitting at home for two years and almost lost my mind. Since I met Xiaoyou Lin, I have learned a lot about life. If you are not busy, you can come here often. Lin Ji has good food, good wine, and human touch. It is an experience. A great place with all kinds of tastes.”

Ren Chongmo nodded and said to his lover Tian Qinglan:

"Anyway, the kids don't go home to eat very often. Let's eat here more often in the future. If we run into Mr. Tateyama one day, we can still have a good drink and talk."

"Okay, Xiaoyan happens to be here every day, so we can come and try the employee meals in the store that are not sold to the public."

After a drink, Tian Qinglan fell more and more in love with Chen Yan. From the first time she called Xiao Chen, she also changed her name to Xiao Yan, who was more affectionate.

Chen Yan also had great respect for this elegant female professor and felt that this was what a scholar should be like.

Geng Lishan pointed to the words on the table and said to Shu Yun:

"Miss Xiaoyun, this is today's meal money. Go and ask Xiaoyou Lin if it is enough. If it is not enough, I will write two more words. Since I finished writing "The Best Chicken in the World" last time, I have gained more insights into the writing method of "The Best Chicken in the World". , if he doesn’t give up, I can still write about the best duck in the world, the best pig in the world, the best goose in the world..."

Shu Yun covered his mouth and smiled:

"Just make fun of our boss, he's not here anyway."

In the past, she always thought that Geng Lishan was a very old-fashioned person, but she didn't expect that the old man could be so cute. She still remembers the helpless expression on the boss's face when he brought the best chicken in the world to the store, which made her laugh to death.

After the joke, everyone was ready to leave.

Older people tend to feel sleepy after drinking some alcohol.

I just had nothing to do in the afternoon and went back to have a good sleep.

After walking out of the private room, there were gift boxes at the door, containing Lin Ji's various snacks, including the ginger candies made this morning.

Shu Yun specifically explained:

"Here are snacks produced by our Linji Cuisine. Teachers can try them when they go back. There are also ginger candies made by our boss himself in the morning. They are very good at warming the stomach. Everyone can eat a few slices at your leisure to ward off the cold and warm the stomach."

When these professors and scholars heard this, they became even more satisfied with Lin Ji:

"Boss Lin is so kind."

"Since Boss Lin made it himself, I have to give it a try."

"Whenever there is a banquet at home in the future, I will go directly to Lin Ji's place to eat. I feel that I will be disrespectful to Boss Lin if I don't arrange a few tables."

"It's a pity that I'm not good at calligraphy, otherwise I would have to write a few words to steal Mr. Tateyama's charm."

"..."

Carrying the gift box downstairs, Lin Xu saw everyone off in the lobby on the first floor.

As soon as they went out, everyone saw several commercial vehicles parked at the door.

Geng Lishan was a little strange:

"This is?"

Chen Yan smiled:

"I benefited a lot from listening to the teachers' lectures today, so I called a taxi for everyone. Just tell the driver where you want to go. You're welcome."

Tian Qinglan held Chen Yan's hand and said:

"Let you waste Xiaoyan."

"This is all a trivial matter. You and Professor Ren should get in the car. It's windy outside, so don't blow it."

After these guests left, Chen Yan turned around and looked at Lin Xu and asked:

"Brother-in-law, do you have anything to eat right now?"

"Not full?"

"They are all authoritative experts in the Chinese language major. Several of them even taught me. I was shocked when I looked at them. How could I dare to let them go?"

Lin Xu pointed upstairs:

"Then let Wei Gan make you some fried noodles later. The fish are being killed upstairs. I have to go back to the kitchen and continue working."

After saying that, he turned around and entered the store.

Kill fish?

Want to make something delicious again?

Chen Yan followed and was about to ask what to do when she heard Shu Yun reporting to Lin Xu:

"All four portions of boiled fish maw are reserved, and only one portion of the eight portions of oily fish liver is left. Fifteen portions of stir-fried fish intestines are reserved, and more than half of the dry-pot fish roe are reserved. All should be left before dinner. It can be sold.”

Eighty fish and twenty fish maws make one serving of boiled fish maw, which is exactly four servings.

The cod liver is a little smaller, but if you make a dish of ten fish livers, the portion is quite large.

As for fish intestines and fish roe, almost two or three fish can make one serving.

If you sell all these, you can get back almost half of the money you spent on the fish.

Even though it’s just turnover and not profit, it’s pretty good.

Chen Yan couldn't help but swallowed as she listened to these dishes:

"Brother-in-law, can you make me one portion each? I happen to be not full yet."

Lin Xugang was about to persuade her to eat fried noodles. She was very busy at the moment, but her sister-in-law took out the membership card numbered 00001:

"Xiao Shuzi, give me ten thousand!"

Faced with this kind of stylish lady, what else can we say?

Lin Xu directly chose to bow to the power of money:

“More or less spicy?”

"Put more!"

"Okay, I'll get ready right now."

Coming upstairs, in order to ensure that there was enough fish offal for the night, Lin Xu asked Che Zi to buy some more fish offal, the more the better.

After speaking, he began to prepare dishes for Chen Yan.

Poke open the fish intestines with scissors, rinse them first to remove the impurities inside, then pour in salt and wash them once, and then use flour to wash them twice.

Wash until the fish intestines no longer feel sticky to the touch.

The preparation of fish intestines is the same as that of raw fried fatty intestines. If you want it to be crispy and tender, you need to add some baking soda to wash it.

However, the fish intestines are thinner and more tender. You cannot put the baking soda directly in it. Instead, dissolve it with water, pour it in, wash it, and then rinse it with clean water.

Then place the fish intestines on the chopping board, align them, and cut the fish intestines into long sections of about five centimeters like beans.

Cut into pieces and marinate in onion, ginger, water and other seasonings.

After finishing this work, he cut the pickled peppers and ginger, chopped some bean paste with a kitchen knife, and prepared to cook it according to the method of raw and fried sausages.

The ingredients for stir-fried fish intestines are ready, and we start to pack the fish liver.

Unlike other internal organs, the liver of carp is relatively small and extremely tender, so you don’t need to use a knife, just slice open the thick parts.

It is best to wash the tablets with water to clean up the blood.

Then add light soy sauce, green onion slices, ginger slices and a little pepper to marinate.

While it was marinating, he prepared some side dishes.

Wash the cucumber and cut it into strips first, then remove the cucumber seeds, leaving only the crisp and tender flesh part of the cucumber.

Cut these cucumber strips into four to five centimeter long segments and put them into a small basin.

Then take out some sweet and sour radishes from the jar of pickled kimchi, and cut them into the same size as cucumber strips.

After changing the knife, place it on top of the cucumber strips.

After boiling the cod liver and placing it on top, you can pour the oil and sauce on it.

The dish of cod liver in oil is considered a cold dish. The cod liver is blanched until it is raw, and then poured with a special sauce, and the whole dish is completed.

After putting away the fish intestines and liver, Lin Xu brought some fish bladders over, deflated them one by one with a knife, set up a wok and started boiling water.

The fish maw has a fishy smell, so it needs to be boiled in water.

But the blanching time cannot be too long. Basically, you have to take it out as soon as you put it in the pot. Otherwise, if the fish maw is blanched, it will lose its crisp and tender texture and become like a rubber band.

After the water boils, add a spoonful of cooking wine to the pot, then pour the fish maw in, scald it for three seconds and then take it out, then rinse it directly with cold water to prevent it from overheating and aging.

After completing this step, turn off the heat.

When the water temperature in the pot drops to about 70 degrees, pour the marinated cod liver into the pot and turn on the heat.

Cod liver is too tender, so you cannot blanch it in boiling water, otherwise it will easily burn the cod liver. Just like making boiled shrimp, use 70 to 80-degree water to blanch the cod liver until it is raw.

The fire on the stove should not be too big, maybe a small fire will do.

To prevent the water temperature in the pot from being too high and cooking the fish liver.

This step requires patience. While waiting, you must constantly knock out the foam in the pot to prevent the foam from cooking into the fish liver again.

In about two minutes, when there is no more foam in the pot, it means the cod liver is cooked.

Take it out and rinse it with cold water, then control the excess water and pour it into a basin with cucumber and radish strips.

Then take a bowl and start making the seasoning for pouring the sauce.

Put minced onion, minced garlic, ginger juice, chopped coriander, chopped millet, salt, sugar, balsamic vinegar, light soy sauce, dark soy sauce, oyster sauce, chili oil, Sichuan peppercorns, pepper into the bowl, and finally add two small skewers Add the vine peppers with hot cooking oil.

Then cover the bowl with a lid to simmer the aroma into the seasoning.

After two minutes, open the lid, add some sesame oil inside, stir the sauce evenly, and pour it on top of the fish liver.

In this way, a serving of oily cod liver is ready.

Lin Xu picked up a piece of fish liver with chopsticks and tasted it, and his eyes immediately lit up.

He knew that the taste of this dish would be good, but he never expected that the cod liver would taste as tender as foie gras.

The sauce prepared with cane pepper oil also adds a lot of color to this dish.

The spicy taste is mixed with salty and umami flavors, and it is slightly sweet after eating it.

It's a pity that the liver of carp is too small, and the other ingredients of fish liver are too expensive, otherwise Lin Xu really wants to serve this new dish in the store so that all customers can taste the wonderful taste of fish liver.

Carrying a small basin and coming outside, Chen Yan was chatting with the group about Geng Lishan's calligraphy works.

Yue Liyue asked curiously:

"Why does Mr. Tateyama's signature say Renyin Jiqiu? Shouldn't it be autumn?"

Zeng Xiaoqi, who has been supplementing her traditional cultural knowledge recently, said:

"Each season of spring, summer, autumn and winter has three months. In order to facilitate the distinction, the ancients called the first month of each season Meng, the second month Zhong, and the third month Ji. Ji and Qiu are autumn. The third month, which is the ninth month of the lunar calendar... A certain master of Chinese, am I right?"

"bingo!"

Chen Yan sent an emoticon and was about to teach everyone about traditional cultural knowledge. When she saw Lin Xu coming over with a bowl of vegetables, she immediately lost interest in being a teacher.

"Hahahaha, my food is here. I specially spent 10,000 yuan to order a few dishes for myself. Don't envy me."

After speaking, she held up her phone to take a photo of the dishes on the plate, and enthusiastically posted it to the group.

Lin Xu returned to the kitchen and started cooking the remaining dishes.

Heat the oil, pour the fish intestines and other ingredients into the pot, stir-fry over high heat, take it out of the pot and put it on a plate after about ten seconds.

The fried fish intestines are rolled into thin rolls, looking like white chocolate bars hanging with red oil.

Then he made the boiled fish maw by boiling the meat slices in water.

Finally, remove the membrane on the surface of the fish roe, cut it into pieces and fry it in a pan, then stir-fry it with the ingredients and dry pot sauce, and the dry pot fish roe is officially ready.

After finishing the work, the cooks basically finished slaughtering the fish.

"After cleaning it, just apply salt on it, both inside and outside, and then put it in a basin to marinate for a while."

If it is made one by one, just apply salt and directly cover it with glutinous rice. But now that it is made in batches, you need to kill the moisture on the surface of the fish first and then apply the glutinous rice.

The fish produced in this way is more delicious, and the glutinous rice will be fermented better.

While everyone was busy, Lin Xu brought the prepared fish scales to the pool.

"Boss, are these all made into fish scale jelly?"

"Yes, it will all be made into fish scale jelly and will be sold in the store tomorrow morning."

The scales of a carp weighing four to five kilograms are not too big and would not taste good if fried, so today Lin Xu plans to make all of these fish scales into fish scale jelly.

If you want to eat spicy fish scales in the future, just buy a few big fish.

Anyway, that stuff is more durable.

If you fry it once, you won’t be able to finish it for several days.

The fish scales collected from 80 fishes would fill up a large basin, which could make at least several dozen kilograms of fish scale jelly.

If you sell one copy, you can sell at least fifty or sixty copies.

A copy sells for 20 yuan, which is more than a thousand yuan.

After all, the turnover from selling these fish offal may be higher than the money spent on buying fish.

The fish scales have a strong fishy smell, and there is mud from the bottom of the water in the cracks on the surface. If you want to eat with confidence and avoid the fishy smell, you have to wash them repeatedly.

Lin Xu put salt and flour into the basin, mixed and washed carefully.

After doing this, rinse with clean water.

After cleaning it several times, the originally gray scales became clean and even looked a little sparkling under the light.

After this step is completed, the fish scales are ready.

Lin Xu set up a large soup pot to boil water, put the fish scales in, then added ginger slices, green onion segments and a spoonful of white wine, and began to blanch the water.

Fish scales have a strong fishy smell and cannot be cooked directly, otherwise the fish scale jelly will be fishy and unpalatable.

After the water boils, use a spoon to skim off the scum, then take out all the fish scales, rinse them with cold water, remove the green onions and ginger, and then officially enter the production process.

Like pig skin jelly, fish scale jelly needs to be steamed instead of boiled if it wants to sell well.

Put the fish scales and cold boiled water into a steaming cabinet to steam, so that you can make fish scale jelly that is as clear as crystal.

Get a few large deep trays.

Put a layer of plastic wrap inside for easy release.

Sprinkle two centimeters of fish scales, then add onion, ginger, salt and rice wine, and finally add cooled boiling water until the water in the tray reaches a depth of six centimeters.

The reason why Liangbaikai is used is because Liangbaikai is clean and thorough, which is the same principle as making ice cubes at home.

The ice cubes made from raw water are very cloudy no matter how you adjust them.

The ice cubes frozen by Liangbaikai become crystal clear, no different from the edible ice cubes you buy.

Put all the fish scales into the tray, carefully put them into the steaming cabinet, and start steaming.

After finishing these tasks, Lin Xu began to look for a place suitable for pickling fish bream.

The first thing to rule out is the cold storage, where the temperature is too low and is not suitable for fish fermentation.

The kitchen is quite suitable, but now there is not much free space in the kitchen, which is not suitable for placing a few bamboo baskets with pickled fish. Moreover, in the kitchen, water pipes are often pulled to wash the floor. It is too easy for the fish to be poured here with raw water. .

Lin Xu came outside the kitchen and looked around. The outside was not suitable either.

There will be some smell during the pickling process of fish, so it should not be placed in a place where customers often visit, otherwise it will affect the mood of customers while dining.

Arriving on the third floor, Lin Xu looked at the private room. Just as he was about to leave, he thought that not many people were using the banquet hall recently, so he opened the door and walked in.

There is a utility room at the entrance of the banquet hall. It was originally intended to store some disposable cups, bowls and chopsticks, but because the outside windows were exposed to direct sunlight, the disposable chopsticks were easy to bend, so it was not put into use.

Lin Xu pushed open the door of this room, took a look, and found that this small room was really nice. The front was made of high-transparent glass, and it was within the range of sunlight from ten in the morning to three in the afternoon.

A place like this is naturally suitable for making fish bream.

"Then stay here."

Water will drip when making fish bream, so the bamboo basket should be placed in an iron basin. It is best to put a bracket in the basin to prevent the fish at the bottom from being soaked in water from being killed, causing the meat to rot.

Back downstairs, Lin Xu asked Che Zi to prepare.

Buy what you need to buy, and let people process what you need to process, as long as it doesn't delay use in an hour.

"Then I'll have someone weld some iron frames, put the bamboo baskets on top of the shelves, and put the water basin under the shelves. Is that okay, boss?"

"Yes, as long as the water doesn't drip on the ground and the fish doesn't get soaked."

"I'll get ready right now."

After the driver left, Lin Xu and several helpers took out the steamed and cooled glutinous rice from the cold storage, mixed it with the glutinous rice that had been pulled out before, and then began to smear it on the fish.

These fish have been killed to remove the moisture, so you have to wipe off the moisture before applying it, otherwise the glutinous rice will not stick to it.

After spreading evenly, put a layer of straw in the bamboo basket, sprinkle some large grains of sea salt, place the fish flat one by one, then sprinkle a layer of salt and spread a layer of straw.

After arranging them layer by layer like this, replace it with a bamboo basket.

While he was busy, Lin Xu's cell phone rang.

He took it out and saw that it was his senior brother Xie Baomin calling.

"Is something wrong, senior brother?"

"It's like this. Tomorrow Dai will go to the TV station to record Pickled Fish. He's a little bit frightened and wants to appear with you. Are you free tomorrow morning?"

Pickled fish?

Lin Xu thought that he still had two cooking learning cards, so he immediately agreed:

"If I have time, I'll go to the TV station early tomorrow morning. I won't miss anything."

Winter is approaching, and it’s time to eat pickled fish.

Eat it with sour and spicy taste, it is definitely warm and appetizing.

I don’t know how Chef Dai’s pickled fish is going to be, so I’m kind of looking forward to it.

Lin Xu rubbed his hands and couldn't wait to learn this dish...

——————

The last day for double monthly votes, brothers. If you have votes, please remember to vote. If the monthly votes exceed 1,000, we will get more updates. Do what you say! I will start the third update after I have adjusted it. Don’t worry, everyone. Since I plan to update 350,000 this month, I will do what I say. This chapter has 5200 words. Please vote for me!