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

"Wow, this mutton is so spicy and delicious!"

When eating at the Diaoyutai Restaurant, Sister Weiwei was somewhat reluctant to let go, but Chen Yan didn't care so much. After the food was served, she opened her cheeks and started eating.

Anyway, Ren Jie is not here, and his brother-in-law has seen his eating appearance, so there is no need to keep up appearances.

Besides, facing this pot of stewed mutton that tastes spicy, even if you want to keep it. That can't be maintained.

Dai Jianli put a large piece of mutton belly in the bowl, ate it warm in his mouth, and gave Lin Xu a thumbs up:

"The mutton has to be eaten in such big mouthfuls to be enjoyable, and the taste is well controlled!"

He started eating mutton after finishing beef noodles this morning. Now eating this delicious and spicy braised mutton, he feels as bold as eating Sichuan and Chongqing Jianghu cuisine.

The taste is absolutely amazing.

Lin Xu on the side was also shocked. He only knew that the taste would be better if the lamb legs and lamb brisket were stewed together, but he did not expect it to be so good.

The mutton isn't particularly crispy, but it's easy to chew.

Especially the mutton belly, which has a lot of tendons and fat, makes your mouth full of oil when you bite it, and has a chewy texture. The spicy taste of this mutton brings people back to the days when braised mutton was popular all over the country.

Xie Baomin said:

"About 1995, braised mutton became popular, and I opened a popular restaurant. I was still an apprentice at the time, and I went to the provincial capital of the Central Plains with my master for a cooking exchange. He served as a food judge, and I followed to see the world and learn about celebrities. I was very impressed by the braised mutton. I walked from house to house on the street, and when I had lunch, my nose was filled with the spicy smell of the braised mutton."

At that time, the stew was not cooked in an electric or induction cooker, but in a charcoal stove, and the aroma was relatively richer.

Cultural people in the Central Plains even wrote poems praising:

"Where the smoke from the braised cooking pots is overwhelming, there are no sheep in the morning market today!"

Sister Weiwei asked curiously:

"Then why did we eat less braised food later? Are internet celebrity foods outdated?"

Xie Baomin shook his head:

"The quality of mutton has declined. In the past, sheep were raised and grazed on grass. The quality was quite high, but there was not enough to eat. At that time, people were living better, and the demand for meat was getting higher day by day. The supply of mutton exceeded the demand, and the price continued to rise. If the store wants to make money, it has to reduce costs and purchase sheep raised in captivity.”

For mutton, free-range and captive-raised basically have two different tastes and textures. Captive-raised sheep have less activity and the feed they eat has a strong smell.

The quality of mutton has dropped significantly, and coupled with the impact of new restaurant chains, it has naturally gone from bad to worse.

Nowadays, there are only local braised mutton stores in Xinxiang, and there are very few from other places.

Dai Jianli also knows a lot about catering. He smiled and said:

"The years when braised mutton declined was when Little Sheep was making rapid progress and seeking to be launched on the market. At that time, various buffets began to emerge, and foreign fast food was also sinking into the market. Where could there be a place for braised mutton?"

After Lin Xu ate a few pieces of mutton, he picked up a piece of carrot and tasted it.

After simmering for a long time, these carrots have become soft and waxy, and are filled with the aroma of mutton, which tastes more delicious than meat.

I really didn’t expect that the ubiquitous radish and mutton stewed together could have such a magical effect.

Thinking of the beef offal stew I had yesterday and the beef noodles this morning, radish was also put in it. This thing is really a golden partner of beef and mutton.

While eating, Chen Yan looked at Xie Baomin and asked:

"Chef Xie, could you give me a simple review of this pot of mutton to give you a feel for it?"

Lin Xu glanced at his sister-in-law, are you full?

Senior brother hasn't started to find fault with others yet, so he came up and took his own sacrifice flag first.

If it were other dishes, Lin Xu wouldn't be afraid to find fault.

But this braised skillet is only at the excellent level, not even the excellent level.

Let alone senior brother, any professional chef would be able to find out a lot of problems.

Xie Baomin said with a smile:

"Mr. Chen is trying to sow discord between our junior brothers. However, before master left, he asked me to help him improve his cooking skills as soon as possible. Let's start with this braised mutton dish."

He picked up a piece of mutton and tasted it, first confirming Lin Xu's cooking skills:

"Junior brother, it is no problem to open a store in the capital for the red stew. Even if the red stew is regarded as the main product, it can still make good profits, but... there is still room for improvement."

Seeing that his senior brother was about to give advice, Lin Xu quickly put down his chopsticks.

This kind of experience cannot be bought with money. You must listen carefully and write it down carefully.

"The ratio of spices is not very accurate. The aroma of cloves is relatively slow. Generally, the aroma of cloves can only come out after boiling for more than an hour. Therefore, when making stewed soup, the amount of cloves must be restrained, but this The mutton has only been stewed for half an hour, and the smell of cloves has not come out. I should put two more cloves in..."

After talking about cloves, Xie Baomin commented on the usage and dosage of other spices.

At the end of his speech, he gave a suggestion:

"Reduce the amount of rock sugar. Too much is not good. You can add half a monk fruit. The sweetness of the monk fruit is softer and the stewed meat has a faint medicinal aroma. It is better than adding rock sugar."

Just as Xie Baomin finished speaking, Dai Jianli also said:

"Your method is to stir-fry the mutton first and then fry the meat, right? This method is possible, but the requirements for the mutton are too high, so the best way is to stir-fry the mutton and pour out the mutton oil together with it. Add vegetable oil to the meat, and finally if you want to increase the aroma of the mutton, you can add mutton soup made from mutton stick bones, which will taste better and reduce costs."

The two of them really wanted to give their opinions, and at the same time they also wanted to find out what it was like to find fault in a hotel.

As soon as they finished speaking, Lin Xu suddenly remembered the system prompt tone in his mind:

"The host listened to the instructions of the two state banquet masters, and the excellent red braised technique was upgraded to the perfect level. Congratulations to the host."

Holy shit!

Isn’t this too powerful?

In the past, when he was making Shaqima, his master and senior brother had raised objections.

At that time, Shaqima was directly promoted to the perfect level.

But that was just a dessert, and what is being promoted now is the entire braised technique.

In this way, not only can you make perfect braised lamb, but you can also make perfect braised pig trotters, braised lamb chops, braised ox tail, braised Muscovy duck, braised pork ribs and other braised dishes. Class dishes.

The excellent skills I acquired last time were not only braised but also dry-fried. I would have to find an opportunity to cook it in front of the two of them later. It would be best to upgrade the dry-fried technique as well.

This can save a lot of points.

Thinking about it makes me a little excited.

When the mutton is almost eaten, we start to add the shabu-shabu vegetables to the pot.

In order to make everyone eat more enjoyable, Cheng Jianshe also specially sent some dipping sauces made with chive flowers, fried peppers, red bean curd, sesame sauce and other ingredients, as well as cut sweet potato slices, wide noodles and hand-rolled noodles. .

For outsiders, eating like this is a bit boring.

But for Beijing residents who dip everything in sesame sauce, this is just right.

Especially those vegetarian dishes cooked in red stewed soup, it is so enjoyable to eat them with sesame sauce.

The red braised mutton soup is much richer in flavor than the water-boiled mutton. When paired with sesame sauce, it tastes more appetizing and delicious.

Taking vegetarian dishes to a new level of beauty.

While eating the delicious dishes, Chen Yan said to Lin Xu:

"Brother-in-law, why don't you cook some hotpot mutton later? It's getting cold. If you don't eat hotpot mutton, it feels like you're disrespecting the cold weather."

Lin Xu dipped the cooked noodles into the sesame sauce bowl and said while taking small bites:

"Okay, we can do it when my brother-in-law is on vacation. Senior brother and Brother Dai will also go there, and there will be a lot of fun eating hotpot mutton."

The store has fruit charcoal for grilling fish, and you only need to buy a large copper pot and you are good to go.

Compared with other dishes, the method of shabu-shabu mutton is the simplest. Just add some Nongfu Spring to the pot, add some green onion, ginger and wolfberry, bring it to a boil and start shabu-shabu.

Whether the hotpot mutton is delicious or not has little to do with the soup. It mainly depends on the quality of the mutton and the preparation of the dipping sauce.

The high-quality lamb is paired with the perfectly prepared sesame sauce, and what follows is definitely a fierce battle between food and appetite.

Xie Baomin said:

“There’s no rush to eat hot-boiled mutton. It’ll be more enjoyable when the weather gets colder.”

Now he only wants to go out and have fun, so he is not in the mood to eat hot-boiled meat at the moment.

After the meal, Lin Xu drove with Xie Baomin and Chen Yan to visit all the buildings in Diaoyutai, signed all the head chefs, and then went to the catering department's office to sign a cooperation agreement with Director Liao.

In this way, the eighteen head chefs of Diaoyutai all became the anchors and UP anchors of Happy Media.

Although most of the head chefs have no idea about the Internet, there are still a few head chefs who have seriously asked about opening accounts and other matters. For example, Yuan Debiao, the big-bodied Northeastern chef, and Fan Ming, the head chef of Building 11, all showed great enthusiasm. He was so interested that he even invited Lin Xu to guest star in their food making tutorial.

The next thing was simple. Xie Baomin and Dai Jianli went to Happy Media to seriously discuss the specific production of the video with the company's people, while Lin Xu drove back to the store.

I learned the ramen technique and successfully upgraded the braised technique.

This morning was quite successful, and it was well worth the trip!

Back in the store, he happened to meet Baobao Shen who was walking out with Dundun in his arms:

"You didn't go to work?"

It was almost two o'clock now. Lin Xu looked at Shen Jiayue, who was holding Dundun and carrying a camera bag, with a somewhat surprised expression.

"Huh, what's more, your fans have been urging me to update, saying that you haven't updated the video for several days, which made me apologize to everyone and say that you are learning ramen and don't have time to shoot a video, and then promised everyone to shoot one. The video of Dundun playing billiards is used as compensation.”

Lin Xu rubbed Dundun's big head. The burgundy sweater was quite nice and made the little guy look more lively.

He smiled and said:

"I have already said that updates will be slowed down before, and there are several archives in the company. But since you told everyone about me learning ramen, let me show you the techniques I just learned."

Shen, who was about to go out, immediately retracted his long legs:

"Xubao, do you want to make beef ramen?"

Lin Xu shook his head:

"Beef soup involves other people's trade secrets. It's not convenient for me to learn, so I learned how to make ramen noodles."

"Then what are you going to do? Fry ramen? Fry ramen?"

Since there is delicious food, Dundun can play billiards tomorrow.

Anyway, the little one can play wherever he wants, so he doesn’t have to choose.

"That's called fried noodles and fried dumplings... what I'm going to make is a noodle dish."

"What?"

"Silver wire curls!"

When Director Shen heard this, he immediately sent Dundun to the service desk, then took off the camera bag that was lying across the body and asked Song Tiantian to help put it on the counter.

"I like eating silver-threaded buns so much. It looks like a steamed bun on the outside, but when you break it open, it turns out to be thin strands. Just thinking about it makes me greedy."

Lin Xu asked curiously:

"Isn't this just steamed buns? Or steamed buns with noodle fillings. What's so delicious about it?"

"I couldn't eat it when I was a kid. I found that as long as I wanted to eat the delicacies that I couldn't eat when I was a kid, I felt like I was possessed by a demon when I grew up. I wanted to try everything."

Lin Xu: "..."

You are just greedy and have nothing to do with your inner demons.

He informed the company about the silver filigree shoot, and then went upstairs to prepare.

On the way upstairs, I told Shen Baobao about senior brother and the others signing into the company.

"Yan Bao told me, and even deliberately sent the braised mutton you made to the group to make us greedy. After one comment, the braised mutton you made looked really tempting, so I ate two bowls at noon. rice."

Lin Xu held her hand and said with a smile:

"My baby has been wronged. I may not be able to make it tonight. Let's do it tomorrow. I will make braised lamb again tomorrow. It will definitely be better and more delicious than today's."

"Why? Didn't you perform well today?"

"No, it was senior brother and Chef Dai who pointed out the correct spice ratio to me."

"Wow, then I'm just waiting to eat mutton!"

When he came to the kitchen, Lin Xu first looked at the preparations for dinner, then chatted with Wei Qian and Guo Xinghai about the business situation at noon, and then began to prepare the ingredients for making silver rolls.

There are pastries called silver rolls in various places, but the silver rolls vary greatly from place to place.

Some are steamed, some grilled, and some fried.

As for the silver wire, there are also many types: cut, stretched, and drawn.

What Lin Xu is going to do today is a popular method in the Beijing-Tianjin area, which is to stretch the dough into thin strips in the same way as ramen noodles, then apply oil and cut into sections, then roll out the dough and wrap it into the shape of a steamed bun.

From the outside, it looks like an ordinary steamed bun, but after breaking it open, you can see that there are noodles that are slightly thinner than chopsticks.

This way of wrapping carbohydrates in carbohydrates looks even more shocking than Lao Shaan’s sesame seed cakes sandwiched with cold skin.

Lin Xu's pastry skills are quite good now. After learning the noodle-stretching techniques, he has mastered all the four major techniques of rolling out, stretching, puffing, and stuffing in ordinary pastry making.

Theoretically, he can already make all kinds of common pastries.

Soon, the ingredients needed to make the silver rolls were ready, including high-gluten flour for the filling, all-purpose flour for the crust, baking powder, soft sugar, yeast powder, and sesame seeds for grease. Sesame oil and lard.

The traditional silver roll recipe uses these ingredients, which is relatively simple.

But today, in order to increase the deliciousness of the silver thread rolls and prevent people from having the illusion of "white flour steamed buns wrapped with white noodles", Lin Xu plans to add several different patterns to the silver thread filling.

For example, change the sugar in the filling to salt, change the oil to brush with scallion oil, and then sprinkle with roasted peppercorns to make it taste like scallion oil and pepper.

Or add some custard powder to the filling dough to create a light yellow milky flavor.

Anyway, as long as you are willing to think hard, you can make fillings of various flavors.

When everything needed was almost ready, Dou Wenjing also came to the store with two photographers.

"Just now we also noticed the message urging an update in the comment area, and urgently updated a video of the production of the home version of yam juice recorded last time."

Originally, there was no need to worry about fans urging for updates, because they will be updated naturally when updates come.

But the boss lady’s sudden reply made the fans even more excited, so the company could only add one more post.

Lin Xu smiled and said:

"It's appropriate to add more updates. It's okay. Get ready to start recording this video. I'll steam the silver rolls today and wait to eat them."

The cameraman made preparations and the recording officially started.

After a simple opening remarks, Lin Xu began to make noodles.

Add high-gluten flour to the basin, then add baking powder and sugar in sequence, then add two small spoons of custard powder, dissolve the baking powder with warm water, and knead the flour in the basin into a smooth dough.

After mixing, knead the dough on the chopping board and start rolling the dough directly before it starts to ferment.

This step is quite difficult, because without the dough, the noodles will not easily become glutened.

Lin Xu threw the pattern on the workbench a few times to make the dough have gluten, then rolled the dough into a long strip, held both ends, and repeated the operation several times using the method of pulling the noodles to make the gluten more obvious.

While he was busy, Shen Baobao quietly came to the kitchen, turned on the 4K recording mode on his phone, and recorded a video of Lin Xu making ramen.

After recording, I went outside, used the video software on my mobile phone to edit it, and then sent it to my personal account:

"Shhh! I've filmed a video for you in the next issue. Friends who like to make pasta, remember to prepare high-gluten flour. It's a bit difficult!"

As soon as it was posted, netizens flocked to it.

"Here I go, did you really learn how to make ramen?"

"The boss lady is so good! Repeatedly urging for updates under Boss Lin's account has no effect, but urging the boss lady here for updates will be updated. Tactics: What does it mean to be the head of the family?"

"Not only did I help the fans to urge the update, but I also made a trailer for the brothers."

"Are you going to teach netizens how to make ramen after you finish your studies?"

Seeing this comment, Shen Baobao replied:

"It's not ramen, it's a snack."

dessert?

Boss Lin not only learned how to make ramen, but also directly applied it to dim sum?

Netizens' expectations were suddenly raised.

Everyone was guessing about the delicacies they were going to make this time, but no one could guess correctly.

In the small kitchen, Lin Xu finished making noodles and started making noodles.

Roll the rolled noodles into long strips, and then start to stretch them one by one. When stretching, keep moistening the noodles with dry flour. At the same time, twist the noodles into a twist and then stretch them, so that the noodles will not break easily.

"The whole process needs to be fast, otherwise the dough will ferment and all its gluten will be gone."

While talking, Lin Xu had already stretched the dough, which was almost like thick noodles.

Place the noodles upright on the workbench, bring in the grease mixed with lard and sesame oil, use a brush to evenly brush the surface of the noodles, then fold the noodles vertically into a bunch, and brush the other side with grease as well.

After brushing, fold the other end over, stretch it and beat it twice to make the fat on the noodles even and make the noodles thinner.

After completing this step, use a kitchen knife to cut the grease-covered noodles into fifteen centimeter-long sections.

Cut it and place it on a tray, and place the tray in the cold room of the refrigerator to prevent fermentation due to excessive temperature.

Then start making the dough.

Lin Xu took some all-purpose flour, mixed it with soft sugar, baking powder, and baking powder to make a dough of moderate hardness, then kneaded it on the chopping board for a few times.

Roll into long strips and divide into dough balls.

Use a rolling pin to roll the dough into a spindle shape, wide in the middle and narrow at the ends.

Take the dough core out of the refrigerator and place it in the middle of the dough sheet.

Fold the excess dough pieces at both ends to the middle, press the dough core, then fold the excess dough pieces at the top and bottom into the middle, and wrap the grease-covered dough core into a cylinder.

Gently press the crease down on the chopping board until the bottom is flat.

This way the appearance is closer to the old Gangzi steamed buns.

Place the prepared steamed buns in a steamer lined with a silicone rag and let them rise for twenty minutes to allow the inside and outside noodles to ferment and expand.

Then add water to the steamer, put the steamer on the steamer, and steam over high heat for fifteen minutes.

While he was busy making silver rolls, an ancient snack from Beijing and Tianjin, on the other side, after Xie Baomin and Dai Jianli understood the rules of visiting the store, they immediately took action with their respective photographers.

When driving away from the Brilliant Building, the photographer accompanying me said:

"Thank you, Master. Just now, Mr. Chen suggested that it is best to go to Fangshan Tandian. It is known as the novice village for the masters of Tandian. Many people started to do Tandian from there."

Xie Baomin asked while driving:

"Why is it called Novice Village?"

"Because there are so many thorns, no matter which dish you order, you can find a lot of faults. It is easier for bloggers who visit the store."

Upon hearing this, Xie Baomin immediately shook his head:

"That's so boring. Let's go to a more difficult place. Which store in Beijing is famous and has a high per capita consumption level?"

The photographer thought for a while and gave sincere suggestions:

"I think it's... Diaoyutai."

Xie Baomin:? ? ? ? ? ? ? ?

Little brother, are you here to make fun of me?

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Today was supposed to be the third update, but when I was writing this chapter in the afternoon, I found that the average subscription dropped to 4,900, and the follow-up subscription was just over a thousand. There were nearly 6,000 average orders in August, but in a blink of an eye, I lost more than 1,000. My mood suddenly became very bad, and I doubted myself all afternoon. But for the sake of living, I have no choice but to continue writing. I will write until I reach 4 million words first. Please give me your monthly votes, brothers. I will start adding more updates after I calm down.