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

Chapter 491 You have to be brave enough to try cooking, such as making mandarin fish braised in vinegar... spicy? 【Please subscribe】

"Hahahaha, I'm so lucky today!"

In the evening, Chen Yan returned to the store. As soon as she walked in, she excitedly told Shu Yun about her good luck today.

Each scratch-off ticket comes with a prize. The 500-yuan scratch-off ticket brings out 20,000 to 30,000 yuan. Then, you can catch dolls, draw prizes, and play with the shooting machine.

"You haven't seen it. I caught all three doll machines. The children were so envious that their noses were bubbling with envy. They kept praising my aunt for being so awesome. When I was happy, I gave them all the dolls I caught. , they changed their name to sister... Xiaopenyou’s emotional intelligence is really high now.”

After saying that, she picked up Dundun and said:

"Baby, is it because auntie was lucky today that you took that photo? Thank you, auntie is very happy."

Dundun: "..."

I just want to die now!

Woman with fish lips, do you know what you missed?

It struggled to jump away from Chen Yan's arms, and then swelled into the hut and couldn't come out. It even blocked the entrance tightly with a small mat.

"What...what happened to it?"

Shu Yun smiled and said:

"You caught so many dolls and gave them to other children, but you forgot about your own children. Everyone would be unhappy."

Upon hearing this, Chen Yan patted her head gently, then took out an ugly and cute Big Big Wolf doll from her bag and said:

"Yes, yes. I think the color of this gray wolf is very similar to Dundun. I put it in my bag and brought it back. Little Dundun, do you want to come out and take a look at your toy?"

As soon as he heard that there were toys, Dundun came out of the hut with his head in the air.

When it saw Big Big Wolf, it raised its paws and grabbed it in its hand, then returned to its hut and continued to keep a distance from Chen Yan.

Upstairs, Lin Xu looked at the grouper that Lao Huang had just delivered, and felt that his father-in-law had bought so much at once, and he must not have been satisfied with it at noon today.

There is a rat grouper weighing about six pounds, a red-spotted grouper weighing five pounds, two eastern star spots weighing nearly five pounds, and a wild mandarin fish weighing four and a half pounds.

There is so much fish, it is easy to get tired of it if it is all cooked in vinegar, so it is better to try a few more.

When it comes to cooking, you can’t just stick to one trick or another, you have to break through and innovate yourself.

The fish was still alive. When Lao Huang bought it, he brought some seawater with him, and the mandarin fish was also kept in the aquarium.

Lin Xu plans to cook it last to keep the fish as fresh as possible.

Taking advantage of the free time before dinner, he took some shepherd's purse, spinach, lettuce and other green vegetables and tried to make Jade Shaomai.

Because it was a test, I didn’t make many, and only made one cage of each kind.

After taking it out of the pot, I found that the shepherd's purse was good. It tasted a bit like dumplings stuffed with shepherd's purse. Especially when the shepherd's purse was mixed with lard, the aroma was the same as the wild shepherd's purse dumplings I had eaten when I was a child.

The spinach stuffing is also very good, soft, smooth, and has the unique freshness of spinach. It tastes no worse than rapeseed.

The only bad thing is that the spinach stems have to be removed, otherwise they will be mixed with the leaves and taste crispy, which is obviously not in keeping with the tenderness of the leaves.

As for lettuce, it doesn't work. The taste is too strong, and the leaves are not soft but crispy. When made into a filling, it will have a strange taste in your mouth.

People who are used to it will like the taste very much, but those who are not used to it will find it uncomfortable.

For example, Zhu Yong likes the jade shaomai of rapeseed. In his eyes, it even surpasses the original recipe of rapeseed.

But Wei Gan found it a bit hard to swallow, and all the lard and ham were in vain.

Through this attempt, Lin Xu finally understood that the ingredients to make Jade Shaomai require soft, tender and fresh vegetables, and those with a crispy texture are not suitable for making.

As for dishes other than green leafy vegetables, there are new discoveries.

Yellow bean sprouts, also known as yellow-leaf Chinese cabbage, have a soft and fresh texture. The combination of lard and cabbage is perfect, and the addition of minced ham makes the taste even more delicious.

However, yellow bean sprouts still need to use leaves, not stems.

Moreover, when using leaves, even the tendons of the cabbage must be pulled out. The Jade Shaomai produced in this way gives people an amazing feeling in terms of texture and taste.

The warm yellow filling, although it doesn't look like cabbage, gives people a warm and jade-like feeling.

"This yellow-leaf cabbage is really good. It's fresh and fragrant, with a hint of sweetness, which is obviously different from the sweetness of sugar. I'll make this later."

Several chefs in the back kitchen found the soybean sprouts to be quite surprising and kept suggesting making more.

Lin Xu naturally had no objections:

"Okay, let's get started. Just make the remaining cabbage into vinegar-braised cabbage, which is sour and delicious."

Many areas in the north have vinegar-braised cabbage, but this method is completely different from vinegar-braised mandarin fish. Vinegar-braised cabbage is purely a home-style stir-fry, and it is the taste that many northerners remember.

Cut the cabbage into strips, simmer it with dried chili peppers and stir-fry it. During this period, add some vinegar to make it hot and sour, crispy and more satisfying than hot and sour potato shreds.

When everyone started to cook, Lin Xu took out the remaining Shaomai from the kitchen. Shen Jiayue, who was editing a video outside, smelled the smell and took off the headphones on her head in surprise:

"Is dinner ready, Xu Bao?"

"No, this is Jade Shaomai for some experiments. You can taste it and decide which one you like. I'll make it later."

Shen Jiayue was stunned, she didn't expect such a good thing.

"Ha, then I have to try it. I can't miss the delicious food."

She saved the editing progress, then closed the computer, went to the sink to wash her hands with hand sanitizer, took the chopsticks and plate from the disinfection cabinet, and walked over quickly.

Opening the lid of the steamer, I was a little surprised to see the jade shaomai inside:

"Wow, it looks like there are so many kinds."

Although the green leafy vegetables are all about the same color before cooking, there are still some differences when wrapped in Shaomai skin. Even Shen Jiayue, a novice in the kitchen, can see that there are many types.

As for the stuffed bean sprouts, it’s even more obvious.

She picked up a spinach stuffed one and put it into her mouth, took a bite, and then her eyes widened:

"Wow, this spinach is delicious, soft and fragrant. It doesn't have the bitter taste of spinach. It's great!"

She ate very happily. She originally thought that the jade siomai stuffed with rapeseed at noon would be more classic, but she didn't expect the one stuffed with spinach to be so delicious.

And compared to rapeseed, spinach is sweeter and has a richer umami flavor in your mouth.

Yummy, so delicious!

Lin Xu smiled and said:

"As long as you like it, try something else. I'll pick out what you like and cook it later."

Shen Jiayue felt warm in her heart.

This feeling of being pampered is so great!

She was so happy that she even forgot to eat Shaomai, and whispered in Lin Xu's ear:

"How about we get the certificates after the New Year's Day holiday is over?"

Being pampered by her lover every day, she can no longer wait for the wedding. She just wants to appear on the same household register as Xu Bao immediately and become a legal couple.

Lin Xu was a little surprised. He didn't expect Shen Baobao to say this suddenly.

He smiled and said:

"Let's wait a little longer, wait until the quota for my settlement comes down, and then we can go get the certificate. Anyway, we are already together, so there is no rush for this moment."

"That's great...what's going on at the Yanjing Hotel? It's been so long and I still haven't settled down. If I had known, I would have let you work in my dad's company and applied for a settlement in accordance with the standards of a listed company. index."

In Beijing, many people settle in large companies and only need to pay a sum of money after the settlement is successful. This is considered to be taking advantage of the loopholes in policies and rules.

But Lin Xu doesn't want this. We do business in an upright manner, so naturally we have to do it in an upright manner when we settle down.

If it's done secretly, what's the difference between that and smuggling?

He wanted to call and ask Ye Lixin, but felt that it was not appropriate to rush him.

"When I get back to work on New Year's Day, I'll go to Yanjing Hotel to ask Mr. Ye about the situation. I'll find out what's going on. If it doesn't work, then I'll think of another way."

Lin Xu felt that Ye Lixin was not a person who kept his word, but he had to follow up on this matter.

The condition agreed upon at that time was to settle down. If there was no such condition, then more money would be added and the conditions for settlement would be converted into cash for compensation.

I can't let my help go in vain without giving me money, and I haven't settled in yet.

Shen Jiayue tried other shaomai. Like Lin Xu, she didn't like the lettuce one, but the soybean sprouts were very good. This girl couldn't even eat two.

While eating, Chen Yan and Ren Jie went upstairs.

"Okay, you two actually secretly eat alone. Is this what sisters should be like?"

Shen Jiayue rolled her eyes:

"Why don't you continue sweeping the claw machine? Are you being kicked out?"

"That's not true. It's just that it's boring to catch them all the time. The dolls I caught are given to others... Hey, the colors of these shaomai are different."

Chen Yan took out two pairs of chopsticks from the disinfection cabinet without washing her hands, handed them to Ren Jie, and started eating with Shen Jiayue.

Lin Xu didn't stay long. After making sure to make spinach, shepherd's purse and yellow leaf vegetables, he walked into the kitchen.

At this moment, everyone is tearing the yellow sprouts with their hands, tearing off the yellow leaves and putting them in the basket. The white vegetables are thrown aside to make vinegar-braised cabbage later.

"Let's get some more spinach and shepherd's purse, more of it, and some more of the rapeseed. We're all not satisfied with it at noon. Eat more in the evening."

Lin Xu gave the order and went to the Pastry Department to start making Shaomai Skin.

The siu mai filling is ready, the skin has been reconciled and relaxed for a while, and the filling begins.

Lin Xu did not participate in this matter anymore, because the difficulty of making siomai is not very difficult, and the masters in the pastry department can also easily do it.

He is killing fish now and plans to cook these fish according to his own ideas.

The mandarin fish, rat spot and one of the eastern star spots were naturally cooked according to the original vinegar-stewed method, but for the largest eastern star spot, Lin Xu planned to change the method.

He first slaughtered all the fish and then fried them in batter.

After the fish is fried, all the vinegar-stewed fish is poured with vinegar sauce and brought outside for Shen Guofu and others who have just come to have dinner to taste it and relive the amazing experience of eating this kind of vinegar-stewed fish at noon.

As for the fried Eastern Star Pancake, Lin Xu arranged it on the plate, then put a wok on the stove, added a spoonful of lard to the pan, and heated it over high heat.

Add a large handful of soaked Sichuan peppercorns to the pot and fry them until the numbing flavor develops. Then add the dried chili pepper segments. When the spiciness comes out, add a spoonful of chopped bean paste to the pot and stir-fry the red oil.

Pour into a large bowl of pork bone broth, add a large spoonful of light soy sauce, half a frying spoon of dark soy sauce, a small spoonful of salt, a small spoonful of pepper, and a few rock sugars.

Bring to a boil.

Wait for the rock sugar to boil, break out the residue in the pot, and then thicken it.

Finally, boil a spoonful of chili oil on the stove next to it, heat it and pour it into the soup to bring out the spicy flavor. Then, holding the pot, pour the red oily soup evenly over the fish.

In this way, a spicy vinegar-braised mandarin fish is ready.

However, calling it braised mandarin fish in vinegar is a bit far-fetched, because the sauce is not vinegar braised sauce, and the fish used is not mandarin fish. It just follows the method of braised mandarin fish in vinegar.

Smelling the spicy smell emanating from the fish, Wei Gan sniffed and said with a smile:

"Since the spicy taste is so strong, why not just call it fish in spicy sauce? The taste is really different from the smell of fish simmered in vinegar."

The vinegar-braised mandarin fish has a strong sour taste, a bit like pot-roasted meat, and the aroma of vinegar can be smelled from a long distance.

But this fish in spicy sauce is quite spicy.

Originally, Sichuan peppercorns and dried chilies were fried in lard, and finally a large spoonful of hot spicy red oil was poured on it. The smell was really fragrant and spicy, and the smell made people want to eat.

Lin Xu thought for a while and said:

"Let's put this dish on the menu together with the vinegar-braised mandarin fish. Mark the recipe. If you want to be jealous, eat jealous braised fish. If you want to eat spicy, eat spicy."

After saying that, he carried the plate and came outside. As soon as he went out, the spicy smell wafted into the nostrils of everyone outside:

"Hey, where are the fish?"

"Is this mandarin fish braised in vinegar? Does it smell spicy?"

"Is it the improved version?"

"I didn't expect there would be a new surprise. Thank you for your hard work, Xiaoxu."

Shen Guofu was a little overjoyed. Although he enjoyed eating a few dishes of vinegar-braised fish, the taste was simple and he would easily get tired of it if he ate too much. Relatively speaking, he still wanted something spicy.

Finally, I was able to spread it out and eat it once. I must eat better.

Lin Xu said:

"I tried pouring some spicy sauce. Let's see how it tastes. I added sugar and the spicy taste should be neutralized a lot."

As soon as the plates were put down, everyone raised their chopsticks and started eating.

The fish is very crispy because it has been fried three times, and the spicy flavor in the soup outside makes people feel like eating boiled fish.

But unlike boiled fish, the fish in front of you tastes more crispy.

It's a bit like dry pot fish fillets, but compared to dry pot fish fillets, the fish in this dish is more tender and the crispy texture is stronger.

All in all, this is an eye-catching dish.

Although the spicy taste is quite strong, due to the proper seasoning, the numbness is not bitter and the spiciness is not dry. Coupled with the tenderness of the fish and the crispiness of the batter, it actually feels as if fish should be cooked like this.

Geng Lishan, who was not satisfied with his lunch, also came in the afternoon. He took a bite of the spicy fish and immediately praised:

"It's delicious. Xiaoyou Lin doesn't rest on his laurels or stick to the rules. He makes bold innovations based on tradition. This courage alone can put many chefs to shame."

Many chefs have mastered the recipe or inheritance of a certain dish, just like clinging to the golden chicken that lays eggs. They neither try to innovate nor allow others to try.

It’s easy to label people as disrespectful of tradition.

But where did the traditional dishes come from? Was it mastered by the Zhoukoudian Homo hominid? Did you know it from the time when you were in the cave?

Those were all innovations in the past, the result of repeated attempts by predecessors.

Therefore, it’s okay to respect tradition, but don’t reject innovation, or at least don’t reject new attempts. Only in this way will cooking continue to move forward.

"The host has understood the essence of dish innovation and made a perfect innovative dish. He has completed the hidden task [Cooking Innovation] and obtained a basic cooking technique upgrade card. Congratulations to the host."

Basic cooking skills upgrade card?

Lin Xu was a little confused when he heard the notification sound in his head.

When I got the card, I discovered that it was a card for upgrading basic cooking techniques.

At first glance, this card didn't have much use, but after he checked the basic techniques he had mastered, he discovered that it was actually very useful. For example, if his basic knife skills had been at the Excellent level before and had not been upgraded, he could use this card to upgrade to another level.

Lin Xu wanted to upgrade his basic knife skills several times, but every time he saw the points required to upgrade to perfect knife skills, he was a little daunted.

For example, now, if you want to upgrade your sword skills, you need to pay 8888888 points, and you also need to trigger a trial mission.

Putting aside the difficulty of the task, more than eight million points alone can be exchanged for many tasks and dishes, so he has never tried to do it.

Now that the upgrade card is in hand, it’s time to make up for the shortcomings of the knife skills.

Lin Xu is actually quite satisfied with his knife skills.

The excellent-level flower knife technique that I had previously spent points to exchange for was actually upgraded to the perfect level because I focused on carving the Pisces during the competition.

The basic knife skills that have been a headache for a long time have now been upgraded.

I remember that many experts on the Internet have said that many troublesome problems can be solved by delaying them for a while.

I originally thought it was procrastination, but I didn't expect it to happen today.

Procrastination YYDS!

Lin Xu did not hesitate to use this basic cooking skills upgrade card on basic knife skills, and first earn 8888888 points from it.

Well, saving more than eight million points is equivalent to earning this much. Is this reasonable?

"Consuming a basic cooking skills upgrade card, the excellent basic knife skills are upgraded to the perfect level. Congratulations to the host."

"Excellent-level basic knife skills are upgraded to perfect levels, and the trial task is automatically triggered: The host is asked to use the acquired knife skills to make three dishes that are good at knife skills within a week. Requirements: 1. The dishes must be dishes for which the host has not mastered the skills; 2. During the mission, you cannot use the points mall to redeem related dish techniques; 3. The dishes must be of perfect grade."

Wow, you really think highly of me!

Lin Xu didn't expect that the system would give him such a big problem.

But thinking about the branch tasks of Huaiyang cuisine, I feel that this cuisine has many dishes that are good at knife skills, and I can try to make them.

For example, boiled dry shredded noodles, Pingqiao tofu, and chrysanthemum tofu that foreigners rave about...

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I gave my baby Xiong 80 ml of liquid at night, and he is much happier now. I hope the little guy can stay healthy. This chapter has 5,000 words. Please vote for me, brothers. I will return to normal updates tomorrow.