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

Lin Xu did not make fish head cakes immediately, but played with the fish body.

The fish head puff pastry needs to be cooked and eaten right now, and it’s still a bit early now, so you’ll have to wait a little longer to get started.

Taking advantage of this time, he sliced ​​off the meat from the fish, removed the ribs, and prepared to make a pickled fish that can both eat meat and drink soup.

The other half is mixed with crispy lotus roots to make lotus root fish ball soup.

Aunt Sun was waiting to learn how to make lotus root meatballs and fish head cakes. When she saw Lin Xu busy, she asked:

"Xiao Xu, what do you need me to do? You can talk to me. I'm idle anyway."

Mi Lan next to him also said:

"Although my cooking skills are average, I can still help out. You can arrange it."

In this case, Lin Xu was not polite:

"Aunt Sun, please order some dough for making pancakes. The dough should be softer so that the baked pancakes will be softer... Sister Mi Lan washed the lotus leaves and soaked them in warm water. Press them with something while soaking. Soak the dried lotus leaves until soft."

No matter what delicacies you make, such as beggar's chicken, lotus leaf chicken, lotus leaf pork ribs and other dishes that require dried lotus leaves, you need to soak the lotus leaves until soft and thoroughly before use.

This can not only increase the toughness of the lotus leaves, but also stimulate the aroma of the lotus leaves in advance, making the dishes more flavorful and delicious.

Lin Xu first marinated the fish fillets for making pickled fish, then picked up the fish meat on the other side and began to scrape the fish paste.

If you want the fish balls to taste delicious, you cannot beat the meat with a blender or chop it with a knife. Instead, use a kitchen knife to scrape the fish meat into a fluffy paste.

The fish balls made in this way are more elastic and delicious.

Lin Xu scraped out the minced meat and marinated it in green onion and ginger water. As for the remaining fish skin, he soaked it in water, blanched it later and served it cold with coriander.

While the pickling was taking place, he took over the crispy lotus root, scraped the skin clean, then separated the lotus root vertically, then laid it flat on the chopping board, held the kitchen knife backwards, and smashed the lotus root with the back of the knife.

When using lotus root as filling, the best way is not to cut it into small dices, but to smash it into pieces with a knife. This way, when mixed into the filling, the taste will be better.

The diced lotus root is evenly sized. If it is too small, it will have no texture. If it is too big, it will be difficult to chew.

After smashing it like this, even if it is a large piece, it will not be hard when chewed, but will have a crispy texture, which will naturally taste delicious.

And the minced lotus root comes in different sizes, which can be combined with the meat filling more perfectly.

"Xiao Xu, will the meatballs you are going to make later be chopped like this?"

"Yes, lotus roots can be smashed like this when used as stuffing."

Aunt Sun found it very novel. In the past, when lotus root was used as stuffing, it was cut directly into evenly sized dices. She didn't expect that the stuffing could be chopped with the back of a knife.

Lin Xu said:

"This kind of smashing is also very particular. You can't smash them close to each other, otherwise they will be smashed into mud. There must be some space between them, just like chopping vegetables, but with the back of a knife."

Aunt Sun looked at it carefully and found that it was indeed like this. Each blow was a few millimeters apart. Although the lotus root was smashed like this, it would not break into powder, but small particles.

Next, Lin Xu made fish balls, washed the fish offal, and made some dry yellow sauce with rice wine.

All these are ready and let’s start making fish head puff pastry.

As soon as they heard about making this delicacy, not only Aunt Sun and Mi Lan gathered around, but also several aunties who helped in the kitchen came over, wanting to learn a few tricks from Lin Xu.

This scene made Lin Xu dumbfounded.

How can I become a friend of women when I am a good chef?

He shook his head and began to prepare the ingredients for making fish head puff pastry.

Cut the green onion into sections, cut the ginger into peanut-sized dices, pat the garlic lightly with a knife and use it whole.

In addition to these three items, you also need to use dried yellow sauce, a few star anise for flavor, a few dried chili peppers, four or five bay leaves, lard, rock sugar, and boiling water.

If you make it at home, it doesn’t take much care.

But in restaurants, what is added is not boiling water, but stock.

Compared with boiling water, stock can make the fish head have a stronger aroma, make the soup more viscous, and taste better.

When everything was ready, Lin Xu set up the frying pan and added a large spoonful of lard to the pan.

Fish ingredients are inseparable from lard, which can make the dishes more delicious and fragrant.

"Xiao Xu, what if there is no lard at home?"

Aunt Sun feels that very few people are refining lard at home now, and basically all they eat is refined oil.

Lin Xu said:

"You can also cut a few slices of pork belly and stir-fry it in a pot. If you want the fish to taste delicious, lard is essential."

After saying that, he took a few prepared star anise and put them into the oil pan.

If you need to add spices when cooking, you must add them before the oil temperature rises, so that the aroma can be brought out.

If the oil is hot, the aroma will not be released and it will be fried easily.

Stir-fry the star anise over low heat. When the surface turns slightly black, add the dried chili pepper and bay leaves. Stir-fry. Immediately add the onion, ginger, and garlic and continue to stir-fry.

Dried chili peppers and bay leaves are not resistant to frying, but hot oil is needed to bring out the fragrance, so after stir-frying, add onions, ginger, and garlic. These three have enough water, which will lower the oil temperature and prevent them from being fried.

When the onions, ginger and garlic are fragrant, pour in the diluted dried yellow sauce.

Dry yellow sauce is the soul of fish head puff pastry. The sauce can not only remove the fishy smell, but also reduce seasoning.

After adding dry yellow sauce, you basically don’t need to add other condiments. From a cooking perspective, it’s quite simple and trouble-free.

This is actually the eating habit in Beijing.

Various sauces such as sesame sauce, dry soybean sauce, sweet noodle sauce, soybean sauce, chive sauce, soybean paste, etc. constitute the daily diet of Beijing people.

"Oh, it turns out you have to use dry yellow sauce and stir-fry it."

Aunt Sun thought she had found the root. When she made it at home, she only added soy sauce. She once tried adding soybean paste, but because she didn't fry it, she felt the taste was terrible.

Now when I watched Lin Xu make it, I realized that the sauce needs to be fried in lard.

No wonder the fish head puff pastry in the restaurant is so fragrant. It turns out this is how it is made.

Stir-fry the sauce till fragrant, and the wine smell has basically evaporated. Add the prepared boiling water, bring to a boil over high heat, add half a spoon of dark soy sauce to it, then put the fish head into the pot with the skin facing up.

Return to the boil, reduce heat to medium, cover and begin to simmer.

"So simple?"

"Don't you need to fry it?"

The two aunties who were helping were surprised. They thought the fish heads in the fish head cakes needed to be fried before they tasted delicious, but they didn't expect it to be so simple.

Lin Xu said:

"No need to fry the fish head. The texture will be worse if the fish head is fried."

The fish head needed to be stewed for twenty minutes. Taking advantage of this time, he took a piece of front leg meat and prepared to chop it into stuffing and make lotus root meatballs.

In the open space outside the kitchen, the sun was already rising. Shen Jiayue took out the small corrugated paper sofa that Dundun usually used to sharpen his claws and play from the car.

The little guy lay on it, basking in the sun comfortably, occasionally turning over to expose his belly.

When Han Shuzhen touched it with her hands, it also made a purring sound.

"Son, you are so happy. I have never enjoyed this kind of treatment."

Shen Jiayue took two pieces of dried fish from the car, tore them apart with her hands and fed them to Dundun, her eyes filled with envy.

Han Shuzhen rolled her eyes:

"If I had been half as well-behaved as Dundun when I was little, I would have been thankful to God. I didn't act like a girl all day long, and the clothes I just changed became dirty when I turned around..."

"Then I got admitted to 985. The academic qualifications are more valuable than 211 medical schools."

Han Shuzhen:? ? ? ? ? ?

Girl, you are so good at chatting, from whom did you learn this?

After Dundun finished eating the dried fish, he took a few symbolic sips of the water given by Shen Jiayue, then turned over and continued to bask in the sun.

The blue-gray cat fur is shiny and shiny, and now it looks even more beautiful when it is illuminated by the sun.

Shen Jiayue used a comb to comb its fur and said while working:

"Son, have you ever thought that if your father hadn't picked him up at that time, you might have had a very miserable life..."

Dundun flicked his tail and looked at his mother contemptuously.

Do you think this cat just bumped into me by mistake?

Han Shuzhen said happily:

"I can't imagine how miserable Dundun looked wandering outside. Fortunately, he met Xiaoxu. The little guy is now living like an Arab prince."

"Yes, our Dundun is just like a prince... Oh, by the way, there are many little animals on the Internet now in the COS Arabian Prince. Let's give Dundun a try too. Baby, do you want to be a prince? If you do, just take a breath. "

Dundun: "..."

For the sake of your grooming, I will play with you for a while.

I feel so helpless with such a mommy!

The little guy turned over and sat up, sighing slightly, looking helpless.

But in Shen Jiayue's view, it means something else:

"Wow, my son likes COS so much and even sits up on his own initiative. Then mommy will dress you up as the number one Arab prince on the Internet."

She took the tripod over, clamped the phone on it, pointed it at Dundun on the small sofa, and started recording.

He took a white towel from the car and put it on his head. He did look like an Arab prince, but it was not enough.

Shen Jiayue thought for a moment and took off the hair tie that tied her hair.

Then he put a set on Dundun's head, a white towel, a black hair tie, and a sitting posture like a boss, making him really look like an Arab prince.

"Wow, my son is so handsome!"

Seeing that Dundun had no intention of stopping, she turned over and shook her head impatiently. The towel on her head suddenly started to float like dumpling wrappers.

"Hahahaha, that's great, I'll edit it and send it out right now."

Seeing that the shooting was completed, Dundun immediately used her paws to pull off the towel and hair tie on her head, lay down on the sofa slumped, and then sighed heavily.

Sure enough, every bite of dried fish is not for nothing.

In the kitchen, Lin Xu chopped up the meat filling, scooped out a ball of meat filling that was slightly larger than a fist, and put it aside. Later, he would make a lotus root steamed meat pie for everyone to try.

Now make the meatballs first.

He took the soaked lotus leaves and put them in the wooden cage.

This is a special small cage that can be served on the table.

Fold the lotus leaves and place them in the basket, bring over the unused glutinous rice, drain the water and set it aside for later use.

Aunt Sun stood aside and studied seriously.

The winter solstice is coming soon. When the whole family gathers for dinner, why not make a dish that will surprise everyone?

Lin Xu added salt, light soy sauce, dark soy sauce, pepper, green onion and ginger water and a handful of dry starch to the meat filling, stirred evenly, and then added half the amount of chopped lotus root than the meat filling.

Continue to stir, mix the meat filling and minced lotus root evenly, and then beat the meat filling a few times to make the meat filling gelatinous.

Stop when it feels sticky and start squeezing the meatballs.

Use the tiger's mouth to squeeze out a meatball, then roll it in the soaked glutinous rice so that the surface of the red meatball is covered with white glutinous rice, and then carefully place it on the lotus leaf.

"Wow, so beautiful!"

Mi Lan took a look at it and felt that the preparation of this meatball was really good. The combination of red meat filling, white glutinous rice, and dried lotus leaves underneath looked appetizing.

Aunt Sun tried to make one and found that it was not troublesome and could be mastered.

"Xiao Xu's craftsmanship is really incredible. Just play with it casually, and the meatballs look so good."

Lin Xu smiled and said:

"This is the specialty dish of our chef Zhu Yong. He is from Hubei and is good at making this kind of dishes. If you don't like pork, you can replace the front leg meat with fish."

Place the meatballs one by one in the basket and set aside to relax.

It is best not to steam the freshly made meatballs immediately. Let them rest for a while before steaming. The meat will taste better.

Taking advantage of this time, Lin Xu took over the ball of meat stuffing he had just scooped out, added salt, soy sauce, pepper, and stirred until it was strong. Then he added tender corn kernels, chopped lotus root, diced carrots, and corn starch, and continued to stir. , and beat it a few times when grabbing and mixing.

After it's done, bring a plate over, brush the bottom with oil, put the beaten meat filling on it, spread it into a pancake shape, and finally dig a nest in the middle and put a raw salted duck egg on it.

Steaming salted duck eggs can give the dish a richer texture and flavor, and crushing the egg yolk after steaming can also increase the flavor of steamed lotus root meatloaf.

After finishing these tasks, put the steamer on the stove, bring it to a boil over high heat, put the steamer on it, and finally put the plate of meatloaf on it and steam it over high heat.

"Sister Mi Lan, if you are entertaining tourists here, the kitchen equipment needs to be upgraded, at least a steaming cabinet. This will make steaming vegetables much more convenient."

Upon hearing this, Mi Lan said:

"I was about to ask you, what do we need to add to our kitchen? Why don't you help me make a plan and design later? I don't understand this. I will give you some shares when the time comes. What do you think?"

For someone with such fame, traffic, and cooking skills, it’s natural to hold on tight.

Anyway, this ginkgo garden is half-dead. Except for selling some ginkgo saplings every spring, the rest of the time is free. If it can become popular through Lin Xu, then shouldn't it be appropriate to give others some money?

Mi Lan just said it casually, but the more he thought about it, the more reliable it became.

Both Diaoyutai and Yanjing Hotels have hired this handsome guy as the head of the catering department. Our small garden has nothing to offer, so we can only get shares.

Lin Xu said:

"There's no need for this. I'll make an order for you later. Just follow it and buy it."

"No, I can't let your help go in vain... Is Pangdundun Catering Management Company the parent company of your industry? Then I will make an equity transfer and let Pangdundun Company become a shareholder of Ginkgo Garden."

The best way to hold someone's thigh is to pull the other person into your boat.

The procedures for returning equity have been completed properly...

"Brother, you don't want our ginkgo garden to keep losing money, right?"

Lin Xu didn't expect Sister Mi Lan to be so happy. If he really wanted to take over, the garden would have to be redesigned and planned according to the standards of an ecological garden.

As for how to do it specifically...it can only use the necessary skills for contemporary young people to do housework:

call! old! mom!

When the time comes, I will ask my mother, who is good at playing with scenic spots, to come over and tidy up the place to make it as interesting as possible without affecting the growth of the ginkgo trees.

As long as this is done well, tourists don't have to worry about it.

If Dundun comes to live there for a while, not to mention it will become a popular scenic spot, at least it will not be as deserted as it is now.

When Lin Xu started cooking, Aunt Sun started making pancakes.

Almost all the aunts in Beijing have the unique skill of making pancakes.

Aunt Sun was no exception. She roasted cumin and Sichuan peppercorns in a dry pot until fragrant, then crushed them with a rolling pin, filtered them, and then added salt to make Sichuan peppercorn salt.

Using this kind of pepper and salt to make pancakes will give the pancakes a rich aroma.

Even if there are no side dishes, it’s okay for one person to eat a whole piece.

When Lin Xu was almost done with the dish, he took down the glutinous rice and lotus root that had been simmering on the stove next to him, and continued to let the red date soup in the pot simmer, which would make it taste better.

Normally, glutinous rice lotus root is eaten cold, but now the temperature is low, so Lin Xu plans to eat it hot.

After a while, take it out and cut it into pieces, then boil it with brown sugar and pour caramel sauce over it. It will definitely have a unique taste when you eat it so soft, glutinous and warm.

When the fish head was almost ready, Lin Xu opened the lid of the pot, and a rich aroma wafted out of the pot.

The fish head in the pot was quivering like tofu, the soup had lost a lot and was very thick, making people greedy just by looking at it.

He used chopsticks to pick out the easier-to-pick ingredients such as dried chili peppers, star anise, and scallions, and heated it to reduce the juice.

When making fish head soaked cakes, don't add too much soup, otherwise you won't be able to dip the cakes in and eat them.

But don't leave too much, otherwise you won't have that thick and sticky feeling. For fish head puff pastry, this texture is the essence of the whole dish.

When the soup simmered down a little, Lin Xu poured some lard along the edge of the pot, picked up the pot and shook it twice to mix the fat and soup.

Then he picked it up, put it on a prepared extra large disc, and carefully slid the fish head in.

The plate is specially made, somewhat deep, and equipped with a set of plate holders underneath, where solid alcohol can be placed underneath for heating.

When the big fish came out of the pot, Lin Xu shouted outside:

"Ready to eat!"

The sun was nice today and there was no wind, so everyone just basked in the sun in the yard and had lunch.

Several of Su Peipei's colleagues and Mi Lan's best friends looked at the dishes on the table and couldn't help wiping the saliva from the corners of their mouths. This was done by Boss Lin. I'll take two photos and post them later.

Lin Xu took the glutinous rice lotus roots out of the pot, removed the toothpicks and cut them into hob pieces and placed them on a plate. Then he poured thick caramel sauce on them, and the sweet aroma wafted out.

When he came out with the dishes, he found that the ladies had already sat down, but the three fishermen had not returned yet.

Tsk, from the sister-in-law to the mother-in-law, to Aunt Sun, all of them became "forgetful of their husbands" when they saw the delicious food.

Lin Xu looked at Shen Jiayue who was playing with her mobile phone and asked:

"Yueyue, call our dad and ask them to come back for dinner. It won't taste good when it gets cold."

"I just gave you a fight and said I won't come back to eat if I can't catch any fish... Lele, don't eat it secretly. I've been watching this glutinous rice lotus root for a long time. It's not okay for you to steal a piece of it, but you still eat it?"

Geng Lele smiled sheepishly:

"I'll help Brother Xu taste it...the last piece!"

If you can’t catch any fish, won’t you come back for dinner?

Lin Xu looked in the direction of the pond, stretched out his hand and scratched Dundun's chin.

Zai'er, why don't you give Bingshan...oh no, speed up lunch?

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I don’t eat staple food now, and eat two cold dishes every day. I’m especially greedy for fish head puff pastry. Unfortunately, I won’t be able to eat it in a short time... This chapter has 5200 words. Please give me a monthly vote, brothers!