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

"Hey, this pig's liver trembles when you hold it."

Xie Baomin handed the phone to Qiu Zhenhua next to him and asked him to help him take pictures. He picked up a pair of chopsticks and picked up a long piece of pork liver.

The pork liver is trembling and covered with thick juice, which makes it look appetizing.

Uncle Gao's voice came again on the phone:

"The tip of the liver has to be trembling at both ends. If the liver is fried until it becomes straight, it will be old..."

He briefly explained the key points of the fried liver tip, and the other head chefs all listened attentively.

Although everyone already knows this dish very well, there is not much time to listen to the senior masters explaining the techniques.

Uncle Gao didn't speak for too long. After briefly explaining the key points, he said to Lin Xu:

"It's really unexpected that Xiaoxu can make fried liver noodles so well... I wanted to teach you some dishes after settling down in Yangcheng, but since your basic skills have improved so quickly, I will teach you two uncommon dishes when you get married during the Spring Festival. .”

The head chefs next to him all looked enviously.

To be able to make such a perfect fried liver tip, in the eyes of Chef Gao, he only laid the foundation.

Then the dishes he wants to teach are definitely extraordinary.

I originally thought that everyone had explored the dishes in Building 2, but now it seems that there are still more. At least what Lao Xie revealed was only a small part.

Tsk...it would be great if I could follow suit.

Uncle Gao didn't say much. After explaining the matter of teaching vegetables during the Spring Festival, he said:

"You guys, please eat quickly. Three minutes after the braised liver tip comes out of the pot, the texture will change every minute. After three minutes, it will be inedible."

After saying that, he took the initiative to end the video call.

You won’t be able to eat it in three minutes?

Lin Xu picked up a piece with chopsticks and tasted it. The entrance was salty, with the mellow aroma of vinegar, but without the smell of vinegar. The pork liver was soft and tender. When you took a bite, you could see the pink color inside the liver. This was freshly cut. result.

The pork liver has a very special sweetness when chewed. This is the ultimate expression of freshness. It is completely different from the spicy braised pork liver that you usually eat.

Xie Baomin said:

"Pork liver cannot be eaten when it is freshly cooked, because it has not solidified yet. You have to wait for about 20 seconds, including the time when the waiter serves the food, and then the pork liver is roasted to death by the residual heat. It tastes fresh and tender.”

He put the piece of pork liver he had just picked up into his mouth and said to the other head chefs:

"Try it and see how good my junior brother is."

Guo Weidong smiled:

“Chef Gao has reviewed it, and the taste is absolutely the same.”

But after all, he picked up the chopsticks immediately, picked up a piece of pork liver and put it into his mouth.

"Not bad, not bad. The taste is really amazing. I should have asked Xinghai and the others to come over just now to have a look. The techniques and cooking experience used in this dish can be used for reference in many dishes."

From beginning to end, the dish of Braised Gan Jian places high demands on the chef.

For example, you need to burn the oil first, and then paste the pork liver after it is hot.

Because this is fresh pork liver, it will bleed when touched after being cut. Therefore, after battering, mix some sesame oil and put it in the pot immediately. Do not delay in the middle. If you stop for a while, the blood in the liver will come out.

By then, a bowl of pork liver soup will be finished.

Pasting the pork liver is not only to seal the blood, but also to make the pork liver taste smoother and more tender.

There are many differences between this dish and normal cooking, such as the blood in the pig liver. When making other dishes, the blood must be removed as much as possible, but the liver tip is different. When cooking this dish, you will actually think A way to turn the fishy smell of blood into something delicious.

The fresh and sweet taste of pork liver after entering the mouth is the effect of pig blood.

The reason why Uncle Gao said that it will be inedible after three minutes is because once the blood in the pork liver is completely cooked by the residual temperature, it will have a faint bitter taste and some small particles will form in the mouthfeel.

At the big banquets in the past, dishes such as braised liver tips, fried tripe kernels, and fried double crisps were all served three minutes after being served, and each person would take one or two bites before being removed.

Everyone held up their chopsticks and took a few bites each. They all felt that the dish made by Lin Xu was perfect in every aspect.

While he was boasting, Lin Xu heard a system prompt in his mind:

"The braised liver tip cooked by the host has been recognized by more than six state banquet chefs and received a perfect meal replacement card."

(Meal replacement card: a special prop that can replace dishes you have never cooked with new dishes. The replaced dishes are highly random, so please use them with caution)

Oops!

There are more and more tricks in the system.

Replace dishes you haven’t cooked before?

This is fine, but forget it for now. I have a bunch of dishes in my hand, so I’ll keep this card as a souvenir.

It's a pity that these system cards have no physical form, otherwise it would be very enjoyable to accumulate a lot of them just like playing Ultraman... The system still hasn't learned the essence of junk mobile games.

Can we harvest leeks without doing peripheral work?

Song Dahai ate the delicious fried liver tips and asked Lin Xu curiously:

“The braised liver tips are so good, so the braised fish fillets shouldn’t be too bad, right?”

"It's okay. These kinds of dishes are all similar in cooking. We can learn from each other in terms of cooking techniques."

Lin Xu said a few polite words, then took an empty plate and handed out some to Shen Jiayue and others outside:

"Come and try the fried liver tips I made."

Zeng Xiaoqi glanced at the plate and asked curiously:

"I just had this dish in the cafeteria at noon, but the surface they made was thickly layered with oil and it was a bit hard to chew. This one you made... wow, the liver is so trembling, it looks soft and tender."

They were not like the head chefs in the small kitchen, each of them only tasted a little and didn't eat much. The group of women who had just grabbed the cherry meat took a spoon again after tasting it and started fighting.

While eating, they would talk trash to each other in order to disturb each other's mood so that they could eat two more slices.

Lin Xu couldn't tell whether to laugh or cry. He never expected that a plate of pork liver could trigger such a fight.

He smiled and said:

"Just go back and do it again. As for grabbing it like this?"

"Xubao, don't speak now, I don't care about answering..."

Okay, okay, Lin Xu returned to the small kitchen again. At this time, several head chefs had finished tasting. Xiao Jia brought a bowl of rice from nowhere and put it directly on the plate.

Holding the plate in one hand, he used chopsticks to scoop up the rice and the remaining liver tips into his mouth.

Don't tell me, this way of eating looks really greedy.

"I followed Teacher Xie to make a video of visiting the store, and I have a certain understanding of high-end dishes, but I never expected that an ordinary braised liver tip would be so delicious...it tastes better than the braised liver tip on takeout. A thousand times more!”

Xie Baomin said with a smile:

"Usually in restaurants, they cut a big pot of pork liver, blanch it and put it in the pot. When customers order it, they take out a portion and stir-fry it. The taste is definitely not good... Now I want to eat this kind of smooth and tender liver tip. It’s difficult.”

This dish is a test of the chef's skills. If you can cook this dish well, you will no longer focus on cooking and focus on management. If you can't cook it well, you may get old.

So the best way is to marinate the pork liver, blanch it, and then stir-fry it again.

Although the taste will be worse in this way, it will be easier to get started and it will be easier for the chef to cook it.

Most importantly, save costs.

According to Lin Xu's method, a set of pork liver can only make one dish, and the rest is either fascia or blood vessels, which can only be marinated to make a braised food platter.

Relatively speaking, the blanching method can make the best use of the material.

A set of pork liver can make four or five dishes at least.

For restaurant owners, how should they choose?

When Xiao Jia heard this, he didn't even let go of the magnolia slices and fungus on the plate:

"So I have to eat more, otherwise I may not be able to eat it next time."

He Baoqing, the head chef of Building 1, said with a smile:

"Next time I go to Fengzeyuan with Lao Xie. There seems to be the most traditional braised liver tip there. In this kind of traditional restaurant, you can occasionally encounter this dish. As for other restaurants, don't even think about it. Even if it is available, the taste is just the same. wrong."

After Xiao Jia finished eating, Xie Baomin followed him to the kitchen door to record a video of the store visit. Then the photographer left the store with his camera bag and went back to the company to edit the video.

Taking advantage of the fact that all the head chefs were here, Lin Xu invited everyone to visit the back kitchen for guidance.

Such a group of chief chefs from Diaoyutai are something most restaurants can't find, so it would be outrageous not to let them give guidance on everyone's cooking skills.

He Baoqing looked around with his hands behind his back, and finally stood next to Wei Gan, who was frying twice-cooked pork.

When the twice-cooked pork came out of the pot and it was time to add vinegar to the pot, He Baoqing whispered:

"Don't use aged vinegar, which is easy to smell, and don't use white vinegar, which is too sour. Use balsamic vinegar or rice vinegar. If you don't mind the color, red Zhejiang vinegar will also work."

No matter what, Wei Qian is a master who came out of Building 1.

As the executive chef there, He Baoqing always treated him as one of his own.

Wei Gan smiled and said:

"Thank you, Chef He, for your advice. I will remember it in the future."

He Baoqing patted him on the shoulder:

"Thank you, thank you. You have been wronged in Building 1. If you don't understand anything in the future, you can send me a WeChat message at any time... You didn't delete me, right?"

"without."

"Then you keep busy, I'll go see how the spinach Lao Dai is doing."

Each of these head chefs gave instructions on everyone's craftsmanship. Qiu Zhenhua also made a special trip to the pastry department, chatted with Ji Minghui for a while, and also told the people in the pastry department some things to pay attention to.

After walking around in a circle, the group came to the banquet hall upstairs, where a table of steaming meals was already set.

The head chef of Diaoyutai is here, and he cannot let everyone go hungry.

The chef quickly prepared a table of dishes, including hot and cold dishes, meat and vegetables.

Everyone was not polite, they sat down and started eating.

During this period, Lin Xu came over and toasted everyone a glass of wine one by one, thanking everyone for coming, and then went downstairs and returned to the kitchen to continue working.

After five o'clock, when customers began to come in to eat in the store, Lin Xu's video was also posted.

Netizens who were following the news immediately beat their chests when they saw the words Sichuan-style cherry meat, annoyed that they had guessed wrong:

“Damn it, why didn’t I, a Sichuan and Chongqing native, think of Sichuan-style cherry meat?”

"This is a bit unpopular, no wonder people can't guess it...but does it taste delicious?"

"I'm from Sichuan and Chongqing. Let me tell you this dish. You can't make this dish often, otherwise the rice at home won't be able to bear it. It's super delicious... I won't say it anymore, my mouth is watering."

"Ah ah ah ah, my family is making cherry meat. What kind of fate is this?"

"I'll go, then you guessed it right?"

"No, I guessed it was sweet and sour meat, and I also guessed grape meat and lychee meat using a trumpet..."

"With this kind of luck, don't buy lottery tickets in the near future."

Of course, although most netizens did not guess correctly, some people still guessed it correctly.

For example, Liangshan, who was dancing happily on the tower crane at the moment, was so drought-stricken that he proudly posted a screenshot in the comment area:

"Hahahahaha, brothers, I guessed it right. The staff just contacted me and wanted to send me Lin Ji's specialties and delicacies. Hurry up and put your envy on the public screen!"

However, what he got was a series of "Bah!"

The blind taxi driver was annoyed and sent a bunch of contemptuous emoticons, complaining that Liangshan was suffering from a drought and did not share the correct answer.

"What did you guess, blind man?"

"Babao pickles, because I think this dish is sweet and salty..."

Invisible Chicken Wings posted a bunch of gloating emoticons:

"One is at the head of the Yangtze River and the other is at the end of the Yangtze River. It's just a few thousand kilometers wrong. It's not too bad."

"Sister Chicken Wings, what did you guess?"

“Su-style cherry meat [sad] [sad] [sad]”

Everyone was happy when they saw this news.

However, just as he was enjoying himself, the invisible chicken wings said again:

"The trumpet's guess is Sichuan-style cherry meat. The staff has just contacted me. I will go to the store tomorrow to get my prize. I heard that the snacks are so delicious that the boss lady is full."

Originally, everyone wanted to comfort me.

Seeing this, netizens unanimously tweeted "Bah!"

Everyone looked down on the person who had guessed correctly with an envious tone. As for the fight between the salty party and the sweet party, no one mentioned it again.

After the discussion, I turned on the video to watch.

What is surprising is that Dai Jianli actually appears in the video.

"I'll go. Didn't Chef Dai give a notice saying that he would shoot the restaurant in the afternoon? Is it a false shot?"

The video is quite good. In addition to the sugar coloring, ordinary people can also learn the other steps, and the beautiful little meaty meat makes people want to eat it in one bite. It is quite greedy.

Soon, some netizens said they wanted to learn it and give it a try.

"I have finished candy colors bought online at home. Let's go buy the meat now. Let's wait for me to hand in my homework. It's so simple, you can make it with your eyes closed."

People who like to do things with their hands find cooking fun again.

And more people just put it in their favorites and eat ashes.

Just when everyone thought Lin Xu had cooked this dish, Xie Baomin's account suddenly updated a video of him visiting Lin Ji's shop.

It was actually a group of state banquet chefs watching Lin Xu make fried liver tips.

"Damn, no wonder I didn't tell you how much I spent this time. It turns out I came to Lin Kee to have a meal."

"Are funds tight again?"

"There is a surprise in the video, brothers. Back then, Lin Ji's sweeping monk Chef Gao actually watched it remotely. Will he see it if I urge Xiaoshuai Gao to re-broadcast it here?"

"Uncle Gao: Don't cue!"

Netizens just made fun of it at first, but after looking at it, they found that a simple liver tip actually contains so much knowledge and experience.

Especially at the end of the video, you can see the trembling appearance of the pig liver when it is clamped, which is quite addictive.

In the kitchen, Lin Xu remembered Zeng Xiaoqi's plan to eat Dongpo pork and said to Che Zai:

"I'll ask Lao Hu to order ten kilograms of hard pork belly later. I'll use it to make Dongpo pork tomorrow. I'll also ask Lao Huang to send me some high-end Huadiao wine. The delicious Dongpo pork must be stewed in Huadiao."

"Okay boss, I'll notify them right now."

Dongpo pork is a dish very similar to braised pork. The difference is that Dongpo pork is in large pieces, while braised pork is in small pieces.

In addition, braised pork uses the braised technique, while Dongpo pork uses the braised technique.

In Chinese cooking, various dishes will learn from and integrate each other, such as braised pork. Nowadays, Dongpo pork is basically stir-fried first and then stewed in rice wine.

Some of the better-selling Dongpo pork have also begun to imitate braised pork and add sugar color, so that the finished product will be more rosy and delicious.

As for the size, the braised pork in the regular meal is not inferior to Dongpo pork.

The so-called regular meal is the way to eat one dish per person. The regular meal of braised pork or Dongpo pork is usually a small bowl or plate with blanched rapeseed underneath and a whole piece of meat placed on it. , and drizzle some more soup.

One piece for each person, one piece for each person.

I don’t know if it tastes good or not, but I can make more money by doing this.

Che Zai asked curiously:

"Boss, are there any precautions when making Dongpo pork?"

Zhuang Yizhou on the side smiled:

"Just show Su Dongpo's boldness as a poet. Put a jar of rice wine, a bowl of soy sauce, a handful of rock sugar, and a few palm-sized pieces of pork together and stew until the soup becomes thick and the color becomes lustrous. It’s absolutely delicious when it’s red and red.”

Compared with braised pork, Dongpo pork is more free and rough. After all, this is a dish made by a bold and unrestrained literati.

If it looks coquettish and delicate, it is not Dongpo meat and should be renamed Qingzhao meat.

"Isn't it right? Dongpo pork is so simple? No big ingredients?"

Zhuang Yizhou shook his head:

"Just add some green onions and ginger, and leave out all other spices such as Sichuan peppercorns and aniseed... This is super easy to get started with. Just watch it when you make it tomorrow and you will learn it quickly."

Lin Xu said:

"Yes, Dongpo pork is indeed simple. The only difficulty may be that the requirements for ingredients are high. It must be hard pork belly. If you use soft pork belly, it must be tied with rope."

“Don’t all meats need to be tied?”

"Of course not. Soft streaks fall apart easily, so you need to tie them. Hard streaks won't fall apart, so there's no need to tie them."

The next morning, Lin Xu saw the pork belly sent by Lao Hu. It was all hard pork belly, evenly fat and thin, with standard three-layer pork belly. It was an excellent ingredient for making Dongpo pork.

After reading this, he looked at the tender pork suitable for making cherry meat. It was also pork belly, but half thinner than normal pork belly. According to yesterday's cutting method, it could be cut into the size of cherries.

Later, when everything is fine, I will make cherry meat again according to the method taught by Lao Dai and see if the taste will change.

If it is really perfect and delicious, the store can try to get a new one.

But now he couldn't care about making this. He had to process the pork belly for Dongpo pork first.

Although it is a bold cooking method, some details still need to be paid attention to.

Otherwise, the Dongpo Pork will not be delicious, but a nightmare...

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This chapter has 5,000 words. Please vote for me, brothers!