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

"Today I finally understood that there was not a single word of truth in the chef's mouth."

Dou Wenjing did not expect that even her boss, a handsome guy with thick eyebrows and big eyes, would actually learn to lie.

Think about when I went to eat at some trendy restaurants where cooking was done on-site. The chefs in charge of cooking would say that this dish is not high in calories and the sauce of that dish is low-fat.

Now that I have been involved in this industry, I know that it is all a scam.

As long as the sauce is delicious, there is no such thing as low-fat.

As long as the dishes are rich in flavor, there is no dish with low calories.

The two photographers organized their equipment and then returned to the company to ask the post-production teacher to edit the film.

Lin Xu posted a new update on his personal homepage:

"The guessing session officially ends at 16:30 in the afternoon. When the time is up, the number of people will start to be counted. Friends, remember to turn on the private message function so that the staff can determine the mailing address. As for which dish was cooked, the video will be posted once it is edited. Be patient and don’t be impatient!”

After posting this update, Lin Xu and Dai Jianli walked out of the kitchen.

Shen Jiayue and Chen Yan each brought a bowl of rice and ate the cherry meat on the plate. Shu Yun stood beside him with chopsticks, picked up one, took a picture first, and then put it into his mouth.

As for the purpose of taking pictures, naturally it was poisonous.

However, as soon as she sent the photo, Zeng Xiaoqi's voice came from the stairs:

"You're still poisoning me, Baby Shu, I'm off work!"

Shu Yun turned his face, saw Zeng Xiaoqi wearing over-the-knee boots, and asked curiously:

"It's only early four o'clock? Are you late and leaving early?"

"It doesn't matter. They went to shoot travel news, so I went with them. When I passed by the North Fourth Ring Road, I got off the car early. I didn't have to appear in the camera anyway, so I just strolled here."

While talking, Zeng Xiaoqi's eyes suddenly lit up when she saw the cherry meat on the plate:

"Let me go, these little pieces of meat are too tempting, aren't they?"

After speaking, he took out a pair of chopsticks from the sterilization cabinet next to him, picked up one and put it into his mouth, with an expression of surprise on his face:

"It's so delicious. There's a hint of saltiness in the sweetness. Those quarreling sweet and salty people can finally calm down... No wonder Boss Lin is so confident."

Lin Xu on the side said:

"If you want to eat rice, let the kitchen serve it. Anyway, it's past four o'clock, so it's time to have dinner."

It gets dark early in winter, so all employees in the store have to finish dinner before five o'clock to avoid affecting business.

When he said this, Zeng Xiaoqi, Shu Yun and Dou Wenjing were not polite. They each ordered a bowl of rice and sat down to eat today's dinner.

Not long after, Chezi brought another portion of ginger duck and a portion of boiled spinach for everyone to eat.

Dai Jianli saw the spinach and asked curiously:

"Is this your staff meal?"

Lin Xu said:

"It's not considered a staff meal. Isn't the store serving pimple soup? I buy some frosted spinach every day. It tastes very sweet, so everyone likes to eat spinach."

Dai Jianli said with a smile:

"Then I'll try it later...forget it, I'll make it myself. Eating it boiled is not satisfying, so I'd better use blanched spinach with the vermicelli, mix it with sesame oil, vinegar, garlic chili oil, and eat like that It’s the most enjoyable.”

After saying that, he walked into the kitchen and saw a large basket of washed spinach. He picked it up and looked at it:

"You have to eat this kind of spinach whole. Look, the spinach root looks like a red-billed parrot. It's sweet. It's the season to eat spinach right now. When spring comes, it will start to taste astringent."

Now that the temperature difference is large, the spinach leaves are growing plump.

When the temperature difference becomes smaller after spring, the leaves will grow wildly, and the quality will naturally decrease.

After all, most ingredients, whether meat or vegetable, taste better if they grow slowly.

Outside the kitchen, Zeng Xiaoqi sighed while eating:

"If our cafeteria had such good food, I would gain another three kilograms... no, five kilograms. I would be willing to gain another five kilograms. If the flesh grows where it should, ten kilograms is not a problem."

Dou Wenjing smiled:

"I'm afraid that if there is no meat on the breasts, all the meat will grow on the belly, and if there is no meat on the butt, all the meat will grow on the thighs... If the meat is so obedient, who would lose weight?"

Chen Yan glanced at Zeng Xiaoqi's figure:

"With Xiao Qiqi's figure, maybe it's like Doudou said, her whole body is in the wrong place."

"You can't hope for me... The more you eat this cherry meat, the better it tastes. If you're full, give it to me so you don't have to sit here."

Chen Yan put a piece of duck wing in her bowl:

"I like to eat small pieces of meat. It's no wonder that your bear doesn't grow big. People say that shape complements shape, so these small pieces of cherry meat have become your 34B."

Zeng Xiaoqi:? ? ? ? ? ?

I never thought you could attack me from the cherry flesh.

But no matter what you say, I won’t give up even one of these cherry meats.

She thought it was too slow to eat one by one, so she picked up the spoon next to her, scooped out five or six cherry meats and put them into the bowl, and then said to Chen Yan:

"Don't try to use body shaming to make me put down my chopsticks. I'm just a bear. I admit it! I'm a fair bear and I'm proud. I save fabrics for the country, just a little bit~~~"

When I am shameless, none of you can make me blush.

Hum hum, so happy!

Seeing this, Shu Yun quickly scooped some into his bowl with a spoon.

Just like that, a large plate with three kilograms of meat was divided up by these beauties. When Lin Xu came out with half a bowl of rice and was about to taste it again, even the soup at the bottom of the plate was scratched by Chen Yan. In the bowl.

From this point of view, beauties are still very considerate.

But Lin Xu...

"I usually don't lack meat. Why do I eat it so fast?"

Isn’t it crazy to not even let go of the soup at the bottom of the plate?

Zeng Xiaoqi said:

"This cherry meat is super delicious, with a little bit of saltiness in the sweetness... Boss Lin, can you make it again tomorrow? I'm not satisfied with it."

There's nothing wrong with this. Lin Xu also wanted to try making tender pork to see how it was different from adult pork belly.

If it really melts in your mouth like Dai Jianli said, then introduce something new in the store so that everyone can taste what it feels like to have a taste that is different from braised pork.

He said:

"Okay, I'll try it again tomorrow. If it tastes good, I'll make a new one in the store. You can eat it how you want in the future."

Now that the prepared cherry meat had been eaten, Lin Xu didn't stay long, picked up two pieces of duck meat and put them in a bowl. Just as he was about to go back to the kitchen to see how the spinach made by Dai Jianli was doing, Zeng Xiaoqi asked again:

"Can you also make some Dongpo pork?"

As soon as he finished speaking, Chen Yan and others looked at Director Zeng with half-smiling eyes.

Didn’t you just say that you are a Pingxiong, are you proud?

Why do you suddenly want to eat large pieces of Dongpo meat?

You still don’t accept your fate, do you?

Lin Xu didn't know what Zeng Xiaoqi was thinking, but he just felt that since he had made cherry meat, it was a bit unnecessary to make Dongpo meat.

"If you eat like this, you may injure the meat. You may not dare to eat meat for many years to come."

"I just want to taste it, I won't eat more."

In this case, Lin Xu agreed.

When he went to the kitchen with the bowl, Chen Yan touched Zeng Xiaoqi with her elbow:

"Hey, what did you just say? I didn't hear you clearly. Why don't you say it again?"

Zeng Xiaoqi snorted coldly:

"Although I have resigned myself to my fate, I still have to have dreams. If one day it develops again, let's see how I humiliate you."

"Tsk, if you want to grow again, you probably have to wait until you are pregnant... Director Zeng, you are already old enough. Get yourself married as soon as possible. Many of Ren Jie's comrades in the National Flag Guard are single. Why don't I introduce them to you later?"

Zeng Xiaoqi's eyes lit up, then she shook her head and said:

"Forget it, I'm also the director of the TV station after all. If it spreads too proactively, it won't be good, so let's just let it happen. Maybe one day we'll bump into each other at the corner of the street."

Shu Yun pouted:

"In what age do you still believe in meeting love around the corner... When I make Dongpo pork tomorrow, I will ask the boss to make two more pieces. I want to try it too."

Chen Yan: "!!!!!!"

You Shubaobao, you actually want to sneak past me by cup size.

In this case, I will eat as many pieces as you want tomorrow, and I will never let you leave the 34D me behind.

This is not a sincerity, but a flaming dignity and a struggle of the body.

Women, don't back down!

Dou Wenjing took a look and expressed that she wanted to try the Dongpo pork cooked by the boss.

In this way, several people with undergraduate and graduate degrees suddenly became metaphysical for a vague joke.

Only Shen Jiayue was focused on cooking and had no idea what these rookies were pecking at.

In the kitchen, Dai Jianli boiled a pot of water. When it was about to boil, he put some peanut oil in the pot to keep the vegetable leaves crisp and tender.

Wait for the water in the pot to boil, then turn it to a low heat and let the water in the pot stop boiling.

At this time, he put the spinach he had just picked into the small basket into and blanched it.

Making this type of dish is the same as boiling cabbage. The water cannot be boiled, otherwise the leaves will rot easily. The vegetables should be put in when the water temperature is 80 or 90 degrees.

After two minutes, remove with a slotted spoon and put the spinach directly into cold water.

This can effectively prevent the spinach from overheating and causing the leaves to rot.

Boil the water in the pot again, put the soaked vermicelli into it, and blanch it in the same way. When it is almost scalded, take it out and let it cool in cold water.

Finally, burn some carrot shreds and let them cool too.

Wait for all three ingredients to cool, then remove and control the water. Spinach has a lot of water, so you need to put it in a colander and press it with a spoon to squeeze out the excess water, so that it tastes better when cold.

Pour balsamic vinegar, light soy sauce, salt, sugar and other condiments into the basin, then pour in two spoons of chili oil, one spoon of minced garlic, and a little mustard oil for the finishing touch.

Stir until the sauce is evenly mixed.

Then pour the spinach vermicelli into it and stir it until the leaves and vermicelli are covered with the sauce. Now you are ready to eat. It is definitely an essential cold dish in winter.

"Try Brother Lin's. It's sour, spicy and refreshing, and the mustard taste is particularly comforting."

Lin Xu picked up a pair of chopsticks and tasted it. It tasted really good. The spinach was freshly cut off and crispy. It tasted fresh and sweet when chewed. It was very enjoyable.

The vermicelli is smooth and appetizing. The taste of mustard is a little bit strong, but it is not choking your nose. When you eat it, you feel comfortable all over your body.

"It's delicious. In winter, the heat is strong. It's sour and spicy after two bites."

Dai Jianli said with a smile:

"If you like to eat this kind of food, then I will teach you how to make mustard dumplings. It will definitely be more sour and appetizing, and more enjoyable. One cabbage leaf is enough to drink a large glass of white wine."

Is it so powerful?

Lin Xuguang had heard of Mustard Dun'er's name, and it was said that it was one of the many dark dishes in the capital. He didn't expect Lao Dai to give such a high evaluation.

He smiled and said:

"Then I'll wait and learn later."

"No problem. If you didn't have yellow mustard here, we could start now."

After making a cold dish, Dai Jianli was about to sit down and have a glass of wine with Lin Xu when he suddenly felt that there was too little for one dish. When he saw fresh pork liver, he thought:

"How about I make another dish? We're not Popeye. Just eating spinach is a bit bland."

Lin Xu cleaned the rice in the bowl and said with a smile:

"How can I keep asking you to do it? Let me use this fresh pork liver to make a fried liver tip. It can also be considered as a test of my Shandong cuisine skills."

Braised Ganjian has always been a dish in Shandong cuisine that tests the chef's basic skills.

Because this dish involves various cooking factors such as knife skills, heat, seasoning, pickling, and coloring, you can fry the liver tips accidentally.

And unlike stir-frying, this dish also needs to have juice, so while stir-frying quickly, you also have to consider the factors of the juice, which is more difficult.

Dai Jianli took out his mobile phone as soon as he heard this:

"If you want to do something else, we can just sit down and have a drink together, but since you're a bitch, wait, I'll call your senior brother over."

Normally, it doesn't matter if you talk about it or make a fuss, but since we're cooking a dish that tests your cooking skills, you naturally have to call a few experts over.

Let's all act as consultants to Brother Lin to see if there are any deficiencies in the cooking techniques.

When the call was connected, Xie Baomin asked angrily:

"What are you doing? Xiao Jia and I finally got to the Yibin guest house and were ready to explore Yibin cuisine."

"Lao Xie, Brother Lin is planning to make liver-shaped ribs."

Before he finished speaking, Xie Baomin said:

"Wait, I'll drive there right away...Xiao Jia, we won't visit the store today. Let's go explore something else."

As soon as he heard that his junior brother was going to make liver-jian dumplings, Lao Xie immediately gave up filming the store visit video.

Then, Dai Jianli called Guo Weidong, Qiu Zhenhua, Song Dahai and others, and everyone rushed to Linji Food at the same time. Guo Weidong and Song Dahai didn't even change into chef uniforms.

After everyone arrived, Lin Xu looked at so many head chefs gathered in the kitchen and said:

"Just go to the small kitchen. It won't affect the work of the kitchen."

When Xie Baomin heard this, he immediately rushed outside to Xiao Jia, who was about to have dinner with Che Zi, and said:

"Come on, come on, don't eat. Let's continue taking photos during today's shop visit, but take some different photos. Take photos of my junior brother cooking. This is a big dish that tests the heat and experience. The longer someone works in the cooking circle, the better Understand the difficulty of this dish.”

Although the braised liver tip seems ordinary and only uses pork liver, water-cooked bamboo shoots, fungus and garlic sprouts, and the only ingredients are onion, ginger and garlic, starting from changing the knife, every step tests the chef's skills.

In the small kitchen, after all the ingredients were prepared, Lin Xu started making it.

He cut the sprouted bamboo shoots into slices, and the magnolia slices used to make the soup stock were these dried bamboo shoots.

Cut the bamboo shoots and set aside, then tear the soaked fungus into pieces, so that one big bunch cannot be bunched together.

Only use the young leaves under the garlic sprout stems, cut them into inch-long sections, and set them aside for later use.

When they started chopping onions, all the head chefs who were still chatting quietly stopped talking.

Although onions, ginger, and garlic are all small ingredients, they are also very particular about the cutting method.

In Chinese cooking, there is a saying of "silk with silk, slice with slice". The shape of the main ingredients, ingredients and auxiliary materials should all be consistent. In this way, when the dish is brought to the table, it will make people feel comfortable before eating it.

If you mix and match them randomly, not to mention the taste, you will lose a lot of points visually.

Lin Xu took a piece of scallion white, cut it open, and took out the whole scallion core inside.

Flatten the green onions, cut them into long strips of about seven millimeters with the tip of a knife, and cut them into prisms with a diagonal knife.

Cut and shake the green onion into pieces the size of soybeans. This kind of green onion is often used with soybean paste, so it is called bean green onion.

It means green onions the same size as soybeans.

After cutting the scallions into pieces, Lin Xu cut the scallions into similar diced pieces, but did not put them together with the scallions, because they were used for popping the stuffing later, while the scallions were added to the bowl of juice.

Next, Lin Xu cut the ginger and garlic into the same size, putting half of the green onions, ginger and scallions together, and half of them with the scallions.

The ingredients were ready. Instead of cooking the pork liver, he boiled water first.

Put a little cooking oil and a little salt in the pot, bring to a boil over high heat, put the cut magnolia slices and fungus into the pot and blanch them.

After blanch is done, take it out and rinse it with cold water.

Lin Xu then placed the pork liver on the chopping board and began to change the knife.

Guo Weidong and the others looked at this scene with smiles on their faces. In terms of preparations, these steps were very correct, which showed that Master Lin had worked hard.

The name of this dish is braised liver tip, not braised pork liver, so the selection of ingredients is more particular.

Only the lower part of the liver without fascia, which is the top part, is used. One set of liver can almost fill a plate.

When picking, you have to avoid fascia and blood vessels, and also avoid the piece of liver next to the gall, and finally cut off several long liver tips.

In many people's minds, the dishes that test knife skills are generally Wensi Tofu, Pingqiao Tofu, Lion Head, and Maisui Huadao and Coirui Huadao.

But in fact, cutting pork liver also tests the chef's knife skills.

Because raw pig liver is soft, just like a ball of slime, if the strength of your hands changes slightly when cutting, the shape, thickness, etc. of the cut pig liver will change.

With this change, the entire dish is basically overturned.

Lin Xu put the flat side of the pork liver down, as close to the chopping board as possible, and then started slicing it very briskly along the cutting edge.

Slender pieces of pork liver are cut out, like willow leaves.

This is the standard way to cut pork liver. No matter what type of pork liver dish, it is absolutely right to cut it into a willow leaf shape.

Xie Baomin took his mobile phone and carefully took a short video and sent it to Uncle Gao:

"Master, my junior brother is making the liver tip. Look at his knife skills, he's amazing!"

Less than a minute after I sent it, the other party responded with a message:

"Turn on the video and let me see how it goes."

Xie Baomin didn't expect that his master wanted to make a surprise attack, so he quietly turned on the video call function, and after connecting, he pointed his cell phone at his junior brother.

After the pork liver was cut, Lin Xu calmly set up the oil pan, poured half of the oil into it, and set it on fire.

Taking advantage of this time, he brought a bowl and began to mix the bowl of juice.

Basically, all stir-fry dishes require the sauce to be prepared in advance so that they can be cooked within a few seconds.

Lin Xu put into the bowl a small spoonful of salt, a small spoonful of white pepper, half a spoonful of sugar, a little balsamic vinegar, a tablespoon of light soy sauce, a tablespoon of rice wine, half a tablespoon of dark soy sauce for coloring, Half a teaspoon of sesame oil...

Seeing Lin Xu mixing the sauce, the head chefs all showed relaxed smiles.

This dish emphasizes adding vinegar without making it sour and adding sugar without making it sweet, so the quantities must be controlled correctly.

What Lin Xu is doing now is perfect, it can be said to be just right.

Then he added a little potato starch and a tablespoon of water cooked with pepper, star anise and other sauces. The amount of this water was slightly more than the amount of all the previous sauces.

Well, you have to have soup.

If there is no soup, it is stir-fried or fried liver tips.

Finally, pour in the green onions, ginger, and garlic, and stir evenly. This will make most of the sauce in the bowl.

After doing this, Lin Xu put his hand on the oil pan.

After feeling the temperature of the oil, hold the cut liver tip, grab a handful of dry starch with the other hand and put it in, mix evenly, and let the dry starch coat the surface of the pork liver.

Mix well and then drizzle some sesame oil on it, and continue to stir it twice, so that it can be easily dispersed, and at the same time, the instability of the sesame oil can be used to remove the odor in the pork liver.

Grasp and mix evenly, holding the pork liver in one hand and a spoon in the other hand, pour the pork liver into the 80% hot oil pan, pour it with one hand, and grab the spoon with the other hand to quickly spread the pork liver in the pan.

Put down the bowl with your left hand, then hold the wok and pour all the oil and pork liver into the colander of the oil drum next to it.

Pork liver must be poured out after three seconds of being oily, otherwise it will become stale.

Those present were all industry leaders. When they saw this step, they knew that the pork liver today was the right one.

At this time, Uncle Gao, who was being repaired in a hotel in Lanzhou, said to Luo Shan, who was in charge of packing luggage:

"I want to drink tonight."

Luo Shan was stunned. This guy usually didn't drink. This time he brought several bottles of expensive red wine, but he didn't even look at them. Why did he suddenly want to drink today?

"What's wrong?"

"My apprentice is making a difference, he deserves a drink!"

At the other end of the video, Lin Xu was still busy nervously.

After pouring the oil, put the pot back on the burning stove, and the remaining hot oil will heat up again quickly.

Lin Xu threw in the remaining onions, ginger, and garlic, sauteed the ingredients until fragrant, then threw in the fungus and magnolia slices, stir-fried, and then added the pork liver that had just finished controlling the oil in the colander.

Stir-fry again and pour the prepared bowl of juice along the edge of the pot.

You cannot move this step, you have to let the starch water solidify.

After about five or six seconds, stir-fry twice again, pour in sesame oil, and cook a little balsamic vinegar along the edge of the pan. Then, take the wok away from the stove and put in the pork liver wrapped in the rich sauce. On the plate.

The whole process went smoothly without any lag or pause.

From oiling the pork liver to frying it and taking it out of the pan, it takes less than a minute. Only in this way can the ordinary ingredient of pork liver be made to have a different taste.

Lin Xu put down the wok and was about to breathe a sigh of relief when the voice of Master Gao suddenly came from the cell phone held by Xie Baomin next to him:

"Bao Min, use your chopsticks to pick up a piece of pork liver and look at it."

Um?

what's the situation?

I just made a fried liver tip, did it even alarm the master?

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To be honest, I have never eaten delicious braised liver tips. I have tried them several times but they are always old. I have to make them myself to satisfy my craving if I have a chance. This chapter has 6100 words, please give me monthly votes, brothers!