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

In the small kitchen, Lin Xu put the chestnut cake that had rested for a second time into the preheated oven and started baking it.

The photographer took a close-up shot of the glass door of the oven, and then asked curiously:

"Boss, since cocoa powder has been added, can we use brown sugar?"

Lin Xu carefully washed the grease on his hands:

"It is not recommended to use brown sugar, because it will taste bitter if it is over-roasted. I'd rather use white sugar. If you want to enhance the color, try to add more cocoa powder."

After washing his hands, he wiped them and said:

"I made a lot today, take some with you when you leave, and give them to everyone in the company to try."

"Okay, let me thank the boss for everyone."

"Nothing to thank you for, it's just some food."

The chestnut cake needs to be baked for about ten minutes. Taking advantage of this time, Lin Xu came outside and found that more and more people were gathered around to listen. Zeng Xiaoqi even made a voice call to listen.

Obviously, this scene is very exciting.

Ren Jie took a small biscuit filled with pressed pork head and took a bite:

"You've all heard it three times and I'm tired of it. Aren't you tired of hearing it?"

Zeng Xiaoqi on the phone said:

"Can you elaborate on the process of you two kissing?"

Everyone laughed.

Chen Yan held her cell phone and said:

"Go to your class well, or I'll report you for fishing at work."

After saying that, he hung up the phone.

Damn girl, you have a lot to worry about. No wonder Xiong Xiong is so small, so you are obsessed with it, right?

"Xubao, are the chestnut cakes ready?"

"No, it'll be ready soon. What do you want to eat for lunch? I'll let the kitchen prepare it. It's almost ten o'clock now, so it's time to prepare lunch."

Shen Baobao looked at Ren Jie and said:

"Let me tell my brother-in-law. He made a great contribution last night. No one will take the credit this time, right?"

This girl is still aggrieved about this matter.

Ren Jie was not polite either:

"Can you make some braised hairtail? I remember when I was a kid, it wasn't winter yet, and the streets were full of people selling frozen hairtail. This was the only seafood available in the inland areas... I haven't eaten it for a long time, and I'm a little greedy."

Lin Xu thought Ren Jie would tell him something big.

Unexpectedly, it was just a very homely dish of hairtail, so he said:

"Okay, that's no problem. I'll start preparing the chestnut pastry after baking it. It just so happens that the store hasn't cooked this dish yet. I'll make more today for everyone to try."

After saying that, he rushed to the car boy and said:

"Let's buy some hairtail fish. It's of higher quality. We can eat it ourselves without considering the cost."

"Okay, I'll go to the market to pick it up."

After Che Zai left, Lin Xu returned to the kitchen and continued recording.

When the oven time is up, put on oven gloves, open the oven, and a rich aroma will waft out from inside.

The color of the chestnuts inside is slightly darker brown, with a shiny surface, and because of the addition of baking powder, the chestnuts swell slightly and look more rounded.

This makes the chestnuts closer to the texture of real chestnuts.

Putting the prepared chestnut cakes and real chestnuts together, there is no obvious difference.

Several photographers were amazed when they saw it. They didn't expect it to be like this.

After taking the close-up, Lin Xu picked up one and put it in his mouth. It was crispy and crispy in the mouth. The chestnut puree inside had melted and turned into a semi-liquid form, and it was full of milky aroma.

This strong contrast between the outer shell and the filling makes chestnut cake even more delicious than sugar-fried chestnuts.

After one sip, the aroma of chestnuts, flour, lard, crisp, milk, sesame... the various aromas are mixed together, making people instantly greedy.

"Okay, today's video has been shot. You can try it. It doesn't have to be so similar. A little closer can add a lot of interest."

After the video ended, Lin Xu put the remaining chestnuts into the oven and continued roasting.

The roasted chestnut cakes in the baking pan are put into bamboo baskets lined with absorbent paper and brought outside for everyone to taste.

Walking out of the small kitchen, he saw two more people in black training uniforms in the store, who were whispering something to Ren Jie.

Others moved away slightly, probably not wanting everyone to hear the conversation.

"what's the situation?"

Lin Xu placed the prepared chestnut cake in front of Shen Baobao, Chen Yan and Dou Wenjing, picked up one and took a bite, then asked.

"Hey, the chestnut cake is ready? I thought you brought a basket of raw chestnuts."

"It looks like hey!"

"Those two people are from the Criminal Investigation Corps. They have been training with Ren Jie before. They came here today to recruit Ren Jie into the Criminal Investigation Corps."

Chen Yan took a bite of the chestnut cake and whispered while eating.

During the Mid-Autumn Festival, she recognized Ren Jie's identity as a police officer because she suddenly wanted to eat pancakes. As a result, Ren Jie failed the fake examination and lost the opportunity to join the Criminal Investigation Corps.

Chen Yan felt guilty for a long time, always feeling that she had delayed Ren Jie's future.

But now the appearance of people from the main team indicates that Ren Jie may return to the main team, and the damage she caused last time can be considered to be made up for.

Not long after, Ren Jie stood up and walked over and said:

"The leader of the team asked me to report now. I'll go there. Xiaoyan, if you feel sleepy, just go back and rest. You don't have to wait for me."

"You're not coming to eat?"

"Not necessarily, it depends on the leadership arrangement."

After saying that, he was about to leave when Lin Xu took a paper bag, filled some chestnut cakes and handed it over:

"Try it, it's freshly made."

Ren Jie carried the chestnut cake and went downstairs with his two teammates from the special training.

When he got downstairs, he saw Dundun lying on the service desk playing with a ball. Ren Jie waved to the little guy:

"Dundun, my uncle is going back first. When he has time, I will introduce you to some friends who are police dogs. You will definitely like them very much."

Who cares about playing with dogs... Dundun flapped her ears impatiently and then continued playing with the ball.

"You are serious, can it understand you?"

"It can even understand the Moonlight Sonata, and it has already learned a lot about human language."

These two people were the two who drove the pickup truck to pick up Ren Jie when he was setting up a stall to make pancakes. When they walked out of the store, they were still talking about that experience.

"I didn't expect that when you spread out pancakes, you would also spread out your wife."

"If I had known better, I wouldn't have pretended to be a community security guard the last time I disguised myself."

Ren Jie smiled and said:

"It's great to be a security guard. It can save you more than ten years of detours. Maybe you can even become a five-star general in Country Garden."

Several people got into the car chatting and laughing. As soon as they started the car and left, the car boy also bought some hairtails. They were all chilled hairtails. The silver scales on the surface were still intact and the quality was very high.

When he came upstairs, he heard that Officer Ren was gone, so he asked curiously:

"Then are you still doing hairtail?"

Chen Yan said:

"Do it, not only is he greedy, but I am too... Yueyue, do you still remember the braised hairtail fish that your grandma made for us when we were young?"

"Remember, you lied to me that fish meat is not delicious and you have to eat fish bones to eat hairtail. Fortunately, I was not killed by the fish bones... Why do you ask this? Do you want me to take revenge?"

Chen Yan smiled awkwardly:

"I was just teasing you. When my brother-in-law makes it later, let's see if there is any difference between what he made and what grandma made."

Got a fish bone stuck in your throat after eating hairtail?

Lin Xu said:

"Then today I will make a hairtail dish that you can even eat the fish bones, so that you can experience the joy of eating hairtail without spitting out the fish bones."

Shen Baobao's eyes lit up:

"Really? That's so friendly to a person like me who doesn't know how to eat fish!"

The biggest fear when eating fish is spitting out fish bones. Even if you eat hairtail, fish bones will make people very uncomfortable.

It would be perfect if the fish could be made so that even the fish bones could be eaten!

After baking all the chestnut cakes, Lin Xu went to the big kitchen and started making crispy hairtail fish.

Pack up the hairtail first.

There are not many spines on the hairtail fish, except for the spine in the middle, which are the spines on the fins on the back.

The fins of this kind of chilled hairtail are easier to handle. Just cut the knife directly behind the fish head, and then tear it apart. The entire fin and all the bones on the back will be ripped off, which is much faster than picking it off with a knife.

Remove the fish bones, cut off the head and tail, and take out the internal organs.

Move the hairtail fish's abdominal cavity forward, clean the internal organs, and use your fingers to press the uppermost spine of the abdominal cavity and rub it carefully.

There is a layer of coating on it, and there is a lot of blood hidden in the coating. This is the main source of the fishy smell, so it needs to be cleaned up.

"Boss, do you want to shave off the fish scales?"

asked Ma Zhiqiang, who was helping to handle the hairtail fish.

"No, just put it in the pan and fry it later. No need to scrape the scales."

Under normal circumstances, it is not necessary to remove the fish scales when directly frying hairtail, because hot oil can fry the fish scales until crispy and dry, and the fishy smell will also be taken away by the oil vapor.

But if it's battered, it's better to fry it because it's covered in batter and the hot oil may not fry it so thoroughly.

After removing all the head, tail and dorsal fins of all the hairtail fish and cleaning them up, we started to change the knife.

Changing the knife for hairtail is very simple. Just make a straight cut on both sides of the fish body. The cutter should not be less than half a centimeter, otherwise the fish meat will easily fall off the fish bones.

In addition, when cutting the flower knife, try to cut the backbone of the hairtail.

Only in this way can the hot oil penetrate and fry the fish bones until fragrant. The hairtail fish will be crispy and tender, and you can even eat the bones together.

After cutting with a flower knife, cut the hairtail into ten centimeter-long sections.

While he was busy working, Lin Xuchong said to Ma Zhiqiang:

"Put the oil pan on the stand, pour some oil into it, and fry some green onions, ginger slices, star anise and cinnamon to add some spice to the oil in the pan."

By the time Lin Xu had cut all the hairtail fish into sections, Ma Zhiqiang had already fried the spices.

"Should you throw away these spices?"

"Throw away the green onions and save the rest for simmering."

After saying that, Lin Xu placed the cut hairtail next to the stove and began to fry it.

This kind of directly fried hairtail does not need to be marinated. All the odor will be dissipated during the frying process. Even if a little bit remains, it will be cleaned up when it is stewed, and no trace will remain.

When the oil temperature is 60% hot, place the hairtail fish piece by piece into the oil pan for frying.

When frying this kind of fish, try to use as little oil as possible, otherwise the fishy smell will remain in the oil, and no matter what dish you make in the future, it will taste like fish.

The hot oil in the pot will boil vigorously. Don't worry about it after putting it in. Shake the pot once enough to prevent the hairtail from sticking to the bottom of the pot.

"Hey, where's the fried hairtail?"

Xie Baomin's voice startled Lin Xu:

"Senior brother, why are you here?"

"I'm here to inform you that at the end of the month or the beginning of next month, I'm going to make a classic dish created by our master. You should try your best to improve your noodle-making skills before then, otherwise you won't be able to learn it by then."

The so-called noodles are actually ramen, just called by different names.

Lin Xu is not very interested in ramen because the main specialty of the store is hand-made noodles, which is also the foundation of Lin Ji's establishment.

If you make ramen, it would be a bit of a disservice to yourself.

But when he heard about the dishes created by his master, he immediately became interested.

This is related to a lost dish.

A dish of silver bream soup gave the store a grilled fish bream that countless customers praised, and the silver bream soup made Geng Lishan and the others drink in admiration.

This is another lost dish. Wouldn’t the business in the store be even more prosperous?

He smiled and said:

"I'm about to go to Building 12 to learn ramen from Chef Yin. Senior brother will go with me then."

"Hey, your timing is really good. Lao Yin has just ordered two oxen from Lao Huang. When the time comes, we brothers will not be able to take off one of the oxen's hind legs."

Lin Xu:? ? ? ? ? ?

Senior brother, we are here to learn a craft, how can we eat and take it too?

With this kind of banditry, sooner or later someone will slap you down.

Thinking that he had never seen the process of dismantling a whole cow, Lin Xu said:

"Whenever the cow arrives, you can call me. I have never seen such a scene of decomposing beef. This time it is just a feast for the eyes."

"OK."

While talking, Xie Baomin took a spoon and turned it over in the pot:

"If you want to make braised hairtail, this heat is enough."

"I make crisp-bone hairtail. Yueyue is always afraid of fish bones getting stuck when eating fish, so I will make some hairtail without spitting out the bones."

"Then you need to fry it for another minute and a half to two minutes. The crispy-bone hairtail fish needs to be fried for a while longer to completely fry it, so that the fish bones are crispy enough."

When the surface of the hairtail is fried until it is browned, and when the knife blade is fried until it is brown, use a slotted spoon to take the hairtail out, and then start frying in the next pot.

All the hairtail fish were fried, and Lin Xu brought the pressure cooker over and started to prepare it for stew.

To make this kind of crispy bone hairtail, it is best to simmer it in a clay pot over low heat for two or three hours, so that the meat becomes mushy and the bones are completely crispy.

But now that I’m in a hurry to eat, I have to replace the casserole with a pressure cooker.

Wash the pressure cooker and put a bamboo strip net on the bottom of the pot, which can effectively prevent sticking.

Place it and cut some green onion and ginger, and put all the previously fried aniseed ingredients into the bottom of the pot, then add the fried hairtail, a stir-fry spoon of white sugar, half a stir-fry spoon of dark soy sauce, two stir-fry spoons of light soy sauce, and a A frying spoon of lard, a frying spoon of sugar, a few dried chili peppers, a small handful of Sichuan peppercorns and two small spoons of salt.

There is already enough saltiness in the light soy sauce, so just add a little less salt to enhance the freshness.

Put these away, then add a pound of rice wine and a pound of mature vinegar.

If you want the hairtail bones to be crispy and crispy, in addition to frying them to perfection, another secret weapon is to stew them in vinegar. Vinegar can soften the fish bones and make them crispy and delicious.

Finally, add pork bone stock to cover the hairtail, cover the pot, and simmer over high heat.

As long as it is simmered for half an hour, it will become a crispy hairtail with crispy bones and tender meat that is also delicious for rice. This kind of hairtail is also called boneless hairtail.

After Xie Baomin finished watching how to cook hairtail, he went to give Zhuang Yizhou and the others instructions on cooking with his hands behind his back.

Lin Xu went to the roast duck stove to light the charcoal in preparation for grilling the fish bream.

Since the fish bream was served the night before yesterday, it has actually become the best-selling dish in the store and the fastest-selling dish. It was even crazier than the two days when the steamed squab was released.

The traditional marinated flavor, paired with honey and then slowly roasted over fruit charcoal, has fascinated many customers.

It's not enough to eat one portion in the store, you have to pack one when you leave. When watching a movie or a football game in the evening, you can have a few bucks with wine. The taste is incredible.

After finishing his work, Lin Xu discovered that Dou Wenjing was gone and Chen Yan was also missing.

Only Shen Baobao was still holding up his mobile phone and taking pictures of the chestnut cakes on the table.

"Where is Sister Yan? Is she gone?"

"I didn't leave. I was unbearably sleepy. I asked Sister Yuanyuan for the key and went back to the community behind to sleep. I also specifically told her to leave some hairtail fish for her."

Spending the night on the bench in the police office last night must have been a bit too much for the well-fed sister-in-law.

It was only the warmth of love that kept her going, otherwise she would have gone back and fallen asleep early.

"Where's Sister Jing?"

"The ordered equipment has arrived. She went to inspect the goods and asked me to ask if you have time to make hot drinks in the afternoon?"

"Yes, yes. I'll go to the workshop in the afternoon and teach them the business practices of several hot drinks. Maybe they can make new ones at Ziqiang Shengjian tomorrow."

Half an hour later, Lin Xu took the pressure cooker off the stove.

Remove the steam valve, wait until the steam in the pot is released, open the lid, and a delicious flavor will waft out of the pot.

The car boy on the side sniffed and said in surprise:

"I originally thought it would have a very sour vinegar smell, but I didn't expect that the vinegar smell is not strong. Instead, the aroma and umami are more obvious... Well, it's really tempting."

Lin Xu took the large frying pan and put it on the stove, poured the hairtail from the pressure cooker into it, picked out the onions and ginger, and used high heat to reduce the juice.

After half an hour of suppression, these hairtail fish were all red in color and trembling, as if their bones had been removed.

Xie Baomin took a look:

"The hairtail is good, the heat is very good."

At this time, you can't use a frying spoon to stir in the pot. You can only keep shaking the pot to make the hairtail rotate in the pot.

As it cooks, the unique umami flavor of hairtail, the aroma of pork bone broth and lard constantly tease the taste buds, making people want to pick up a piece and taste it.

Before long, the soup in the pot became thicker.

When the ruddy soup hung evenly on the hairtail, Lin Xu scooped up some cooking oil, poured it on, and took it out of the pot.

Put the hairtail fish into several small basins, and then put some out specially for the aunt to keep, and then the lunch in the store began.

Holding the rice, carefully pick up a piece of red-colored hairtail covered in thick soup and put it in the bowl. Take a bite and you can't feel the presence of fish bones at all.

After one bite, the meat is completely crispy, and the salty and sweet taste is full of rich umami and aroma. It feels really good to take a bite of hairtail and then take a bite of rice.

"Wow, I really can't eat fish bones. I like the feeling of eating fish without spitting out the bones."

"Yeah, I'm finally not afraid of fish getting stuck in my throat."

"Boss, can only hairtail do this?"

Lin Xu took a bite of the hairtail fish:

"No, crucian carp, small yellow croaker, small pomfret and other fish can all be cooked using this method. They will all have crispy bones and tender meat, and are very delicious."

Xie Baomin tasted the crispy hairtail made by Lin Xu and said with a smile:

"During the Qing Dynasty, there were four major cakes in the palace, namely crispy hairtail, crispy chicken, crispy pork, and crispy kelp. They all tasted great. If I have time, I can research them. Even if they are not new, at least they can be tasted by everyone. Try something new.”

The four great cakes in the palace?

Is there any other way to say this?

Lin Xu smiled and said:

"Okay, I'll go back and study it and give it a try."

As soon as I finished speaking, the system prompt sounded in my mind:

"The host has the courage to challenge the palace dishes and triggers the side mission [Re-engraved Classic]: The host is asked to successfully make the four palace cakes within a week without using the points mall and cooking learning cards. Each level cannot be lower than At the Excellent level, after completion, you will be rewarded with a lucky draw for the lost dishes of the Excellent level palace."

"Because the host has mastered the perfect-level crispy meat technique and the excellent-level crispy-bone hairtail technique, the progress of the side task [Reproduction of Classics] is +2. The host only needs to copy the other two within a week to get the reward. Congratulations to the host."

Lin Xu:? ? ? ? ? ?

As soon as the task was promulgated, it was announced that the task was half completed.

System, are you here to liven up the atmosphere?

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This chapter has 5,400 words. Please vote for me. Brothers, my cervical vertebra has been a little uncomfortable these past two days. I will continue with the third update after I adjust.