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

Lin Xu was originally not interested in this kind of raw meat.

But seeing Lao Huang eating like this, the glutton in his stomach was suddenly brought out.

He returned to the kitchen and made himself a portion. He beat the egg yolk and stirred it evenly with a fork so that the egg yolk liquid could coat the surface of the meat. He then scooped up a spoonful and put it into his mouth.

The beef has been chilled before, so it has a slight chill in your mouth.

Then there is the sticky texture of egg yolk liquid and the unique sour flavor of pickled cucumber.

This taste is appetizing and satiating. In addition to the taste of pickled cucumbers, you can also taste the slightly pungent aroma of parsley and the crisp texture of onions.

Chew it, and the soft and tender beef mixed with fresh flavor blooms in your mouth.

As expected of A5 grade Wagyu beef, it tastes fresh and tender, and you can’t feel the presence of fiber at all. When you chew it, you can taste the richness of the fat in the Wagyu beef.

This feeling not only makes the taste of the beef more charming, but also suppresses the taste of ingredients such as pickles, so that the fresh flavor of the beef itself lingers in the mouth.

No wonder Lao Huang said it tastes like ice cream. This beef tartare does taste somewhat similar.

"Boss, is this raw beef delicious? It looks scary..."

While he was eating, Zhu Yong came over to take a look and wanted to try it, but felt that he couldn't overcome the psychological hurdle.

Lin Xu's portion was not large. He finished the beef on the plate in several bites and said with a smile:

"The taste is good, but if you can't get over the hurdle in your mind, forget it... I found that this mold for Western food is quite good. Such a small ball of meat patties is just right after eating."

The diameter of the iron ring is only seven or eight centimeters, and the height is about three centimeters. An egg yolk placed on it can basically cover the meatloaf. Mix it evenly and you can finish it in a few big bites.

I thought it was delicious when I took the first bite, and I had to order another one later.

But after eating it, I felt that it would be a bit boring to eat it again.

Beef tartare is a very important appetizer in Western food. The so-called appetizer is an appetizer and a preparation for the main meal.

No wonder Lao Huang looked so exaggerated and didn't ask for a second portion. He probably felt like this one was just right, just like himself.

Lin Xu soaked the plate in the pool and prepared to make one for Shu Yun, so that the beautiful store manager could enjoy French food.

Seeing this, Zhu Yong mustered up his courage and said:

"Boss, can you give me one too?"

"Have you thought about it? You won't throw up after eating it, right? This kind of Wagyu beef can cost four figures per kilogram, and a mouthful of it will cost tens or hundreds of dollars."

Upon hearing that it was so expensive, Zhu Yong immediately said:

"Then it would be a shame not to try it. Come on, have one. If it tastes good, I will lick the whole plate."

Lin Xu smiled and said:

"You are good at making aquatic products. You should have eaten fish raw, right? In fact, they are almost the same. They just have a sour, refreshing and slightly spicy feeling."

The yellow lantern hot sauce inside is very expressive, with a slightly spicy feeling, but not too spicy, and it removes a lot of the greasiness of the wagyu beef.

He made two copies, one for Zhu Yong and the other for Shu Yun.

Leaving the kitchen, Lin Xu looked at Lao Huang who was contentedly taking photos of empty plates and asked:

"How is it? Does it taste good?"

"It's great. I've decided to eat beef tartare every day to satisfy my craving for meat."

Lin Xu said:

"You can switch to average-quality beef next time. You will get tired of eating this kind of A5 Wagyu. After all, Wagyu has a higher fat content... In addition to beef, you can also try tuna and the like."

"Yes, yes, Brother Lin's words reminded me that I can't just eat beef. It is said that high-end venison is also available, and there is also pork. The Germans are super obsessed with it."

Lin Xu didn't expect Lao Huang to be so obsessed with eating raw meat, so he reminded:

"You can eat it, but you must buy sterile food. If parasites develop later, it will be bad."

"Don't worry, I will take care of food safety, brother."

Coming downstairs, Lin Xu placed the plate in front of Shu Yun:

"It tastes good. I just had one, and I even feel like I'm still not satisfied."

When Shu Yun heard this, he immediately took a photo with his mobile phone and sent it to the group "Good Sisters' Bra Cups Don't Shrink":

“Today I challenge myself to make beef tartare made from A5 Wagyu beef. Fat reduction starts with me!”

As soon as the message was sent out, Xiao Qing, who was accompanying Yan Lin on a business trip to Yangcheng, made a greedy expression:

"Wow, this beef is so good. Is it made in the store?"

Shu Yun was stunned, this is raw meat, shouldn't you be surprised?

How do you look like you are meeting delicious food?

She replied:

"Our boss made it. He just had one and said it tasted super good, so I wanted to try it too, but I couldn't get over the hurdle in my mind."

Xiao Qing sent an envious emoticon:

"If you don't want to eat, let me come. I really like this kind of delicious food. It can make people cry... No, I have to save the photo and give my boss a hint later."

Chen Yan also said in the group:

"A5 makes beef tartare, which is a bit wasteful, but the taste should be very good. If I hadn't eaten the fat-reduced and nutritious shrimp salad in the morning, I would have to go to the store to order one now."

Well, after finally eating a low-fat salad, I must let everyone in the group know about it.

Save everyone from calling me Fat Yan all the time.

Shu Yun:? ? ? ? ? ?

Here comes another one who is not afraid.

Since everyone agreed, she mustered up the courage to stir the egg yolks evenly with a fork, then scooped a bite into her mouth.

After chewing, my eyes lit up:

"Wow, it's really delicious. It feels like eating tuna."

Wagyu fat is evenly distributed and the taste is plump. To be honest, it is a bit similar to tuna fish sashimi, and it feels like ice cream in the mouth.

Back upstairs again, Lin Xugang was about to find a way to deal with the remaining beef in the basin, when he realized that Zhuang Yizhou and the others were each holding a plate and eating.

"Hey, I was also worried about whether to wrap the leftover beef into Wagyu dumplings, but now it seems that it saves my worries."

Wei Qian took all the wagyu beef from the bottom of the plate and put it into his mouth, and then said:

"It's all Zhu Yong's fault. He keeps chewing on food when he eats. It annoys us. We also wanted to taste it, and then...we tasted too much."

There was still one-third of the beef that Lao Huang brought today. Lin Xu put it in the cold storage and planned to cook it again when Shen Guofu came.

He checked the time, contacted Qi Siming and Zeng Xiaoqi, and made sure they could shoot in the morning, so he drove to the TV station to shoot the Qiuli Cream production video.

Zeng Xiaoqi actually wants to try beef tartare, but TV stations cannot broadcast such videos of eating raw meat, otherwise they will be questioned and lead the public to go astray.

So she could only watch Shu Yun fussing in the group.

Qiuli paste takes too long to make.

So at this time, Lin Xu recorded the recipe of Sweet Duck on the TV station. Since it is now broadcast daily, he must make full use of the time.

When braised duck, Lin Xu even made a relatively simple but delicious dish of braised sheep blood.

Cut the finished sheep blood into thin slices and blanch it in boiling water with salt for two minutes. This can not only remove the fishy smell of the sheep blood, but also make the taste of the sheep blood firmer and smoother.

Then take it out and place it in a basin lined with coriander segments and cucumber shreds.

Pour on salt, balsamic vinegar, dark soy sauce, a little sugar, some minced garlic on top, some dried chili segments and a pinch of Sichuan peppercorns.

After the oil is hot, pour it on top, cover it and simmer for a few minutes while it is still hot, and the spicy flavor will be simmered into the sheep's blood.

When the time is up, take off the lid, stir well and start eating.

Zeng Xiaoqi didn’t expect that sheep blood could be eaten like this. As the host, she tasted it for everyone without any hesitation:

"It's delicious, spicy and tender, and the texture is very tender. I didn't expect that sheep blood tastes so good. Today is really an eye-opener."

After eating together, she said to the camera:

"As winter approaches, it is necessary to properly clean the lungs. Chinese catering generally believes that eating blood can clear the lungs and effectively replenish iron, so you can give it a try... Okay, this is the end of this issue of "Food in the World", Thank you everyone for watching, and thank you to Boss Lin from Linji Food for coming to our filming crew. See you next time.”

After it was over, program consultant Geng Lishan came over immediately, picked up a piece of sheep blood with chopsticks, tasted it, and then gave Lin Xu a thumbs up:

"The lamb blood mixed with soy sauce made by little friend Lin is really good, but it's a pity that there is no wine, otherwise I would have to drink two glasses of wine with you."

Lin Xu said:

"It's okay to drink, but please don't send me any messages."

Although the previous words "The Best Chicken in the World" and "The Best Duck in the World" are embarrassing, it can be seen that it was a little joke between the calligrapher and Wang Nian.

But if you look back and write about being the best in the world, it will be really fun.

The word first blood is too ambiguous, so this old naughty boy must not be allowed to write it.

Geng Lishan waved his hand:

"Don't worry, I'm sensible. The duck hasn't been braised yet, okay? Do you want to take pictures of another dish?"

Lin Xu thought it would work, but the time was too short and he couldn't cook steaming, stewing, boiling or other dishes, only stir-frying.

And when it comes to frying...

He looked at the ingredients that Lao Huang sent today, selected a few small yellow croakers, and made a dry-fried small yellow croaker.

This dish has been recorded and the duck has been braised.

The filming of Sweet Duck continued during the show.

By the time the sweet-skinned duck is ready, the autumn pear paste has also been boiled. After filtering out the residue, start boiling the pear juice.

Today I used more than ten kilograms of Sydney pears to make it.

Zeng Xiaoqi originally thought she could boil a few kilograms, but in the end she found that there were only two glass jars of Qiuli ointment, one of which was still a bit unsatisfactory, and she was a little disappointed.

"The three thousand kilograms of snow pears that Sister Yan bought should arrive soon. It won't be easy for you to want Qiuli paste by then."

Zeng Xiaoqi uses her voice a lot, but she can't control spicy food, so she is very interested in delicacies such as Qiuli Paste. After getting the promise, she felt relieved.

She took a spoonful and put it into her mouth to taste, her eyes widened:

"It feels so good to eat it with a spoon like this, right? It's sweet and satisfying, it feels..."

Before he finished speaking, Lin Xu said:

"This spoonful has more calories than a bowl of rice."

Zeng Xiaoqi: "..."

Then I'd better not eat it.

When everyone is secretly trying to lose weight, although we may not be able to lose weight, we can't gain weight anymore.

After recording Qiuli paste, it was already past dinner time.

Fortunately, there was a lot of food left in the canteen, so everyone brought the sweet-skinned duck over and paired it with some of the dishes they had made before, and had a delicious lunch.

After lunch, Qi Siming put on his helmet and left the TV station on his Ducati.

Lin Xugang was about to drive away when he suddenly received a call from Shen Jiayue:

"Xubao, when are you coming back? Just now Yanbao sent me a very hateful video of eating fried chicken. It made me hungry. I want to eat fried chicken too."

"Sister Yan didn't go to the restaurant to eat today?"

"No, she went to the video store and bought fried chicken at the front door. It was so crispy that I was greedy."

Upon hearing this, Lin Xu said:

"Okay, okay, I'll cook it for you when I get back later. But forget about the fried chicken. Haven't we eaten the crispy chicken made by my senior brother before? I'll make you a pot-roasted elbow. It's more delicious than fried chicken." .”

"Pot-roasted elbow? Is there fried chicken crispy?"

Shen Jiayue doesn't care whether it tastes good or not, she just wants to beat Baby Yan in terms of crispiness.

“Much crispier than fried chicken, you won’t be disappointed.”

"Okay, then come back and do it quickly. I took a VLOG of Duan and Dundun playing in the snow this morning and uploaded it. Don't forget the three-part series."

"Ok, no problem!"

After hanging up the phone, Lin Xu drove out of the TV station gate and went back to the store to prepare some braised pork ribs.

As one of Jinan's three elbows, the pot-roasted elbow is not as good looking as the crystal elbow, nor is it as famous as the rock sugar elbow, but this dish is a real banquet dish.

Moreover, it was still the main dish, and its status in the banquet was higher than that of the other two elbows.

But high status brings with it a cumbersome production process.

If you want this dish to be delicious, you need to go through cooking steps such as blanching, braising, steaming, and frying. The whole dish will not be eaten in your mouth for less than five hours.

And it is best to eat it within ten minutes after it is finally out of the pan. Once it takes too long, the essence of this dish, which is crispy on the outside and tender on the inside and full of oil, will be lost.

When cooking a dish, high-end ingredients are simple to prepare, while ordinary ingredients are complicated to prepare.

Elbow is not a high-end ingredient and can be bought everywhere, so chefs have made great use of this ingredient.

Whether it is the sauced elbows from the Yanjing area and the northeastern region, the tiger skin elbows from Shanxi Province, the ginger elbows from Sichuan and Chongqing, the chopped pepper elbows from the Lakes and Lakes area, the braised pork elbows from Guangdong and Guangxi, the braised pork elbows from the southeastern region, etc., they are all unique. The practice of elbow has been developed to the extreme.

Today Lin Xu plans to try the orthodox Shandong cuisine.

Return to the store.

He came to the kitchen, looked at Che Zai and asked:

"Are there any fresh elbows today?"

"Yes, the skin has been cooked and processed. Boss, are you ready to cook?"

"Yes, make a pot roasted elbow."

Originally, Lin Xu planned to make an elbow and make it to satisfy Baby Shen, but he thought there would be a lot of people at dinner, and his father-in-law would come over to eat beef tartare, so he might as well make more.

He took all the eight elbows prepared by Che Zai.

These elbows are all front elbows, with more meat and less bones, each weighing about two or three pounds.

The skin of the elbow had been carefully burned with a blowtorch, and all the stubble was burnt clean. Lin Xu put it directly into the pot and started to blanch it.

It's said to be blanching, but it's actually boiling the elbow until it's raw.

Before blanching, use a kitchen knife to cut the elbow vertically, all the way to the end, to expose the bones.

This not only allows the elbow to be cooked thoroughly, but also makes it easier to boil out the blood in the elbow.

After cutting all the elbows, put a handful of peppercorns, a few pieces of green onions and ginger, and a tablespoon of rice wine into the pot.

Bring to a boil over high heat, skim off the foam and cook for another twenty minutes.

While the elbow was cooking, Lin Xu simply made a stew.

Add sugar, salt, rock sugar, stir-fried dry yellow sauce and sweet noodle sauce to the soup stock, then add a marinade packet similar to the soy sauce bone, and start cooking when it is ready. This way, after the elbows are thoroughly blanched, the aroma of the marinade will be just right. come out.

When the elbows are cooked until no blood comes out when you insert them with chopsticks, take them out with a slotted spoon, rinse them with hot water, and then put them into the boiling brine.

Put it all in, bring to a boil over high heat, then reduce to low heat, and marinate for two hours.

Use marinating method to thoroughly absorb the flavor of the elbow, so that the elbow will taste delicious.

If this step is not done properly, it will directly affect the final taste and texture.

While it was marinating, Lin Xu made other dishes and went to say hello to some old customers who came to eat.

While he was busy, Aunt Qian and Aunt Wang came over.

Ever since they helped promote roasted chicken last time and found a house for Wang Ziqiang and Yang Lin, these two aunts seemed to regard themselves as Lin Ji's own.

When I have nothing to do, I help spread the word.

But today, the two of them looked a little unhappy when they went upstairs.

"Xiao Lin, how does aunt treat you usually?"

Lin Xu brought tea to the two aunts and said with a smile:

"You're super nice to me, what's wrong?"

Aunt Qian snorted:

"Since you know it's good for you, why don't we share in the Qiuli ointment? Are you afraid that we can't afford it?"

Aunt Wang said from the side:

"You don't know, since Lao Yu got the Qiuli ointment from you yesterday, he was like a squirter. When he saw people, he took out the bottle for everyone to see, and even deliberately drank the water loudly. We asked where it came from. He didn’t tell whether he was alive or dead, but it was Lao Sun who asked in a pretense that it turned out to be you who made it difficult... We are all old neighbors, so it’s wrong to treat one with favoritism, Xiao Lin!"

Lin Xu looked at the two old men dumbfounded.

I really didn't expect that a jar of Qiuli ointment could cause such a change.

Moreover, Lao Suntou actually used the method of interrogating prisoners to trick the uncle into talking. Is this the case?

He smiled and said:

"Don't worry, you two, three thousand kilograms of pears will be here soon. I will make them when they come. Everyone will have a share. If it is not enough, then I will directly contract a cold storage and buy all the pears in it."

At this moment, Shu Yun came down from the third floor and said to the two old people:

"A total of seven cans of autumn pear cream were made yesterday. Uncle Yu's can was reserved in advance for less than half the price when he bought snow pears. The rest was given to Yueyue's grandma and Mr. Tateyama, and even the boss's father-in-law and mother-in-law. I’m really sorry for the allocation...it’s because we did too little.”

When encountering such enthusiastic customers, it is natural to coax them.

Aunt Qian burst into laughter upon hearing this:

"So that's it. It's all Lao Yu's fault. I'm so angry at him... Well, I'll give you a thousand yuan first and order five cans to avoid being sold out again this round."

Aunt Wang also wanted to pay after hearing this:

"Then I'll buy five cans too. Girl Yun, please remember. We gave you the money early, but don't forget. You're still waiting for Qi Laoyu."

Shu Yun supported her and said:

"Don't worry, I won't tell anyone when it's done. I'll let you two know first."

"Girl Yun is so nice when she talks. If only my daughter could be as worry-free as Girl Yun."

After seeing off the two old men, Lin Xu continued to be busy.

Two hours passed quickly. He turned off the fire on the stove and let the elbow soak for another half an hour.

Then take the elbows out of the pot one by one, remove the big crumbling bones, and then cut the elbows into a knife.

Cut the thick parts of the meat and pad the thin parts, trying to make the elbow meat become the shape of pork belly with even thickness and fully unfolded pork skin.

After changing the knife, place the elbow skin-side down on a plate, sprinkle onion and ginger on the surface, and put it in the steaming cabinet to start steaming.

After steaming, the fat in the elbow fat will seep out, and the braised flavor will penetrate more thoroughly.

The most important thing is that after steaming, the elbow will be completely soft.

This kind of elbow is then wrapped in batter and fried, and it will taste super good.

While he was busy in the kitchen, Shen Jiayue, who couldn't wait to show off, found a picture of roasted elbow on the Internet and posted it on Moments:

"Beautiful women can be wronged, but some people are not allowed to steal my pot and burn their elbows!"

Chen Yan originally wanted to make fun of her, but when she saw the appearance of the pot-roasted elbow, she immediately changed her style:

"Don't worry Yueyue, as long as my sister is here, no one can take away your pot to roast your elbows!"

Shen Jiayue responded with a sweaty expression:

"Yan Bao, is there a possibility that these words are actually meant for you?"

"Ha, Yueyue, you are being naughty again. By the way, I just bought you a pair of boots online. They suit your temperament very well. Why don't you try them later?"

Hahahaha, you are really coveting my pot of roasted elbow.

But since you are so diligent, I will give you a helping hand!

Shen Jiayue replied:

"Thank you Yan Bao!"

"You're welcome, we sisters have such a deep sisterly bond, there's no need to say thank you..."

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This chapter has 5,600 words. Please vote for me, brothers!