Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 770: Please write an article on the topic of roasted meat, no, make a dish! 【Please subscrib

Chapter 770 Please write an article on the topic of roasted meat… Oh no, make a dish! 【Please subscribe】

“Wow, this oven meat is delicious!”

After Ning Xiaoli left, Shen Jiayue picked up a piece of pork, dipped it in the tomato sauce, and then put it into his mouth. The crispy meat skin and fragrant meat slices became even more delicious with the addition of tomato sauce.

Especially the sweet and sour taste just balances out the slightly fatty taste of the pork belly.

She saved the downloaded BGM, then closed the computer and began to concentrate on eating the roast meat. While eating, she asked Lin Xu:

“Xubao, how do you usually eat this kind of meat?”

You, a grown-up girl born and raised in Beijing, asked me how to eat braised pork. Which one of us is the old Yanjing?

Lin Xu said:

“Usually they are made into hot pots, casseroles, stews, stews, etc. You can also steam them with bean sprouts. Have you never tried oven-roasted meat casserole?”

“I’ve eaten it, but I don’t think it’s as delicious as pickled cabbage and white meat.”

After Shen Jiayue finished speaking, she asked curiously:

“What shall we eat today?”

“Let’s make it into boiled cabbage. It’s simple. It’s said that just adding cabbage and pork will make a milky white soup. I don’t know if it’s true or not.”

When there was no fire for roast duck, roasted meat was the top delicacy in Beijing. However, starting from the late Qing Dynasty, when foreigners favored roast duck more, roasted pork gradually declined.

From the main course to the accompaniment of the roast duck, sometimes it is not even a accompaniment.

The status of roast duck has been rising all the way. It has not only appeared in elegant halls, but has also become a national dish.

Lin Xu ate two more slices of roast pork, and sent a message to Chen Meijuan on his mobile phone:

“When will you leave tomorrow? How will you come to the capital?”

“Take the high-speed rail and arrive at the station at 10:50. All the tickets have been bought. Now Grandma You and the others are preparing the gifts.”

“Okay, I’ll have someone pick you up at the high-speed rail station when the time comes.”

After sending the message, he put away his phone and prepared to go to the kitchen to see how to cook the roast pork. After finally eating it once, he had to think about several ways to eat it.

Shen Jiayue ordered some spicy dry dish dipping sauce, picked up a piece of pork, dipped it and put it in her mouth.

The spicy and fragrant flavor gives this dish more flavor and texture.

She took a photo of the roast meat with her mobile phone and sent it to Chen Yan:

“Yanbao, there is delicious food in the store. If you want to eat, come quickly!”

Chen Yan quickly replied:

“Internet celebrity crispy pork belly?”

“No! No! No! You fake Yanjing native, this is roast meat, the twin brother of roast duck.”

Hum hum, although I have just learned about it, it does not prevent me from learning and selling now.

Chen Yan reacted:

“I just thought about it when you said that. There seems to be a roasted pork casserole and a roasted pork hotpot. My grandfather used to make roasted cabbage and also liked to put roasted pork in it… Why did the store remember to make roasted pork?”

“Master Ning figured it out for himself. Do you want to eat it? If not, I’ll finish it.”

“Eat, eat, eat. I’ll sign two more documents and then get off work.”

When you are pregnant, you cannot focus on your career. Working long hours is not good for the development of the fetus. You must exercise appropriately to maintain a sense of relaxation, both physically and mentally.

Relaxation is a popular term in recent years, which means that the body and mind are relaxed, without tension or anxiety.

After notifying Chen Yan, Shen Jiayue sent another message to Shu Yun, asking her and Song Tiantian to come upstairs to try the delicious roast meat.

If she had eaten too much at lunch, she would have even wanted a side dish such as duck cakes and sweet bean paste and green onions to experience how to eat roast duck with roasted meat.

In the kitchen, Wei Qian and the others were also tasting the roasted meat.

In order to allow everyone to taste it, several chefs specially cut a large plate and served it outside with various dipping sauces so that the waiters could also taste it.

“Since Master Ning has roasted so much pork, let’s just make boiled cabbage or pork casserole. It just so happens that we can taste it first.”

Although Zhu Yong is not from the north, he is still very interested in this delicious food.

Wei Gan looked at him and asked:

“How did you find that after you stayed in the Ginkgo Garden for two weeks, your overall enthusiasm increased?”

Zhu Yong coughed dryly and said sheepishly:

“During those few days at the Ginkgo Garden, Lu Lu took her parents to play, and then she inspected me… My parents-in-law agreed that I could take a beating, so they agreed to our relationship.”

Can you take a beating?

Wei Gan smiled and asked:

“Are you being treated as a punching bag?”

“Lu Lu had a bad temper in the past, and she always liked to fight with others. Her parents were worried that she would beat her future son-in-law until he couldn’t take care of himself… This time I saw him and found that he was quite strong, so they were relieved.”

Before he finished speaking, Wei Qian commented:

“In the past, when our family bought pigs to kill, we would take a look in advance and buy them if they thought the meat yield was high… I feel like your parents, Lu Tiha, had the same mentality as my family when they wanted to collect pigs.”

“Gungungun, your Tiantian is Lu Tisha, and my Lu Lu is Lin Daiyu…”

“Well, Daiyu, the Daiyu who can pull up weeping willows.”

The two were taunting each other, and Qin Wei, who had been thinking about the roast meat, suddenly said:

“This meat…is suitable…for…meatballs.”

Ma Zhiqiang said:

“Really, braised pork and cabbage with meatballs and some vermicelli, this is not a big pot dish. I think I can try it. Anyway, it’s not what you eat.”

There is nothing particular about employee meals, just make them if you want.

Soon everyone got started, chopped some meat filling, and mixed in some mung bean starch to make the meatballs more durable for cooking.

With onion, ginger, pepper and other ingredients, the meatballs were fried in no time.

Everyone was busy, Lin Xu said:

“Actually, you can treat the roasted meat as roast duck. You can also make it into roasted duck, or cut it into shreds and fry it with chili. There are many ways to eat it, so don’t be too limited.”

What a chef fears most is limiting his thinking. In that case, he can only be a stir-fry chef at best in his life. He can cook whatever the chef says without any ideas or creativity.

A good chef will create new dishes based on his own understanding of cooking. Only in this way can he take a further step in his career.

According to Lin Xu’s words, everyone diverged their thoughts and quickly started preparing the roasted meat dishes.

For example, the cabbage stewed meat rolls are made by blanching the cabbage leaves, rolling up the thin and transparent stewed meat, and steaming it in a pot. When steaming, place some vermicelli on the bottom. After steaming, season with the original soup and pour it on top. It is a very delicate dish.

There are also dishes such as stir-fried oven pork with celery, braised oven pork with wide tripe, braised oven pork with chopped pepper, and oven meat bowl.

Everyone explored and had fun, and thought about some interesting delicacies according to their own preferences. Anyway, it was not busy at the moment, and the store also encouraged creation, so every chef let go.

Over at the roast duck department, several new roast duck chefs said:

“I used to read online that Lin Kee’s kitchen management is very loose and the chefs have a very high degree of freedom. I thought it was a lie, but I didn’t expect it to be true.”

The good roast meat is not sold for money, nor does it try to curry favor with old customers. Instead, it allows everyone to use their minds to create dishes one after another, which are also served as staff meals.

How can ordinary hotels have this kind of treatment?

Ning Xiaoli said:

“This is the advantage of having an expert as your boss. He understands everyone’s thoughts and ideas, which is why the atmosphere in the kitchen is so good and everyone is so harmonious. If you change to the kind of boss who only cuts costs, let alone roast meat. , even those ducks that are bad will definitely find a way to sell them to customers.”

The more people in the industry know how rare a boss like Lin Xu is.

Therefore, everyone supports it from the bottom of their hearts and hopes that Lin Ji can continue to be popular for a long time.

At dinner time, various oven-roasted meat dishes were brought to the table one after another. Today, all the dozen kilograms of oven-roasted meat that Ning Xiaoli roasted were turned into dishes.

“Try them all. It’s time to give your opinions. If there are any that are suitable for new ones, we can discuss them.”

Lin Xu held a bowl of rice and took a piece of pork from the casserole to taste. It tasted very good. The skin of the meat was chewy and soft, making it comfortable to chew.

This oven-roasted meat casserole only contains salt and pepper, and no other condiments.

But because the cabbage is of good quality, the cooked pork is delicious and the soup is thick and white, making it very comfortable to eat.

If you have a pot of it in the middle of winter and eat it warmly, it will definitely be very satisfying.

Shu Yun said:

“I think it can be added to the table-to-table menu. This kind of oven-roasted meat is a favorite of the older generation. If you add it, some elderly people may like it. And if someone makes a reservation, just make it in advance, so it’s easy to prepare.”

Lin Xu thought this proposal was a good one.

While chatting, Chezi asked:

“There are some defective roast ducks that were not served to customers at noon today. How should we deal with them?”

The roast duck restaurant that collapsed before was used as employee meals, but it was impossible to eat roast duck all the time, so I had to think of a safer way to deal with it.

Lin Xu thought for a while and said:

“Let’s make a limited edition roast duck every day. You can announce it in the group in advance. Whoever pre-orders it early will be given it. The price is up to you, Sister Yun.”

Lin Xu has not asked about meal pricing for a long time, because this is not his strong point. It is better to leave professional matters to professionals.

Shu Yun tasted the braised pork and cabbage rolls:

“Okay, I’ll announce the price in the group now and see if any customers want to eat it.”

The price of fake roast duck cannot be set too low. If the price is low, it will lower the quality of the store and indirectly affect the reputation of the roast duck. After all, if you sell a few hundred roast ducks and a fake roast duck sells dozens, anyone else will think that fake roast duck is more cost-effective.

But it shouldn’t be too expensive. After all, roast duck is a down-to-earth dish. If it’s too expensive, it won’t be easy for customers to accept it.

After determining the price, she posted it to her customer base.

As soon as it was posted, people in the group became excited:

“What? Roast duck? I want it, I want it. Sister Yun, give me a portion. I’m going to eat it today!”

“I also order one. Do I need to pay in advance? If necessary, I will forward it to you via WeChat now. I was craving for roast duck when I watched the video last time. I didn’t expect that the store would actually accept it.”

“I would like to ask, why is the roast duck limited? Can’t the supply be opened up?”

“Yes, if there is a limit, we have to grab it every day. It’s so urgent.”

Shu Yun replied:

“This is a duck with a defective appearance in the roast duck department. We will make a roast duck to reward customers. If you mind, you don’t need to make a reservation. We ate it ourselves before.”

After seeing this news, everyone found that Lin Ji was really not a fool.

Some restaurants have defects in their roast ducks, which are usually covered up and sold to customers, but Lin Xu just rips off the defective ones and replaces them with new ones without fooling the customers.

Making fake roast duck and selling it to customers not only echoes the country’s banner of diligence and frugality, but also reduces store costs.

In less than a minute, the eight portions of roast duck were ordered out.

Each portion of roast duck is half duck, plus hand-made fish balls, hand-made meatballs and various side dishes. The portion is large and will definitely satisfy customers.

“I found that the skin of the roast pork is delicious, soft, glutinous and chewy.”

Shen Jiayue’s words reminded Lin Xu of a short story recorded in the “Imperial Food Record”. Back then, the Manchu nobles brought the northeastern-style delicacy of roasted pork to the capital, and the palace would eat roasted pork every major festival.

There is a very classic way to eat the specially roasted meat, which is to cool it after roasting it, then cut off the skin and put it back into the pot for frying.

The fried meat skin will curl up and become crispy when eaten, so this kind of meat skin is named fried ring bell.

Although there are fried bell dishes in Zhejiang cuisine now, they are made with tofu skin instead of oven-roasted pork skin as in the past.

Later, the emperor accidentally looked at the inner treasury bill and found that the cost of a fried bell was one hundred and twenty taels of silver, so he ordered the dish to be cancelled.

Lin Xu just talked about it for fun, but Shen Jiayue listened very seriously:

“Is the fried pork skin so delicious? Xu Bao? I really want to try it as you said.”

“When I’m not busy, I’ll make you a dry-fried ring bell. I’ll make it both the palace recipe and the Zhejiang cuisine recipe to meet your requirements.”

As soon as he finished speaking, Lin Xu heard a system prompt in his mind:

“The host promises to make fried bells for his lover, which triggers the reward task [making bells]: the host is asked to make two different fried bells within a week and get the approval of his lover. After completion, he will be rewarded with a lottery draw for perfect Zhejiang cuisine. .”

I went, and the reward mission I hadn’t seen for a long time was actually back online. What a surprise.

But what’s going on with this Zhejiang cuisine classification lottery?

With an attitude of seeking knowledge, Lin Xu used his mobile phone to check the information of Zhejiang cuisine and found that Zhejiang cuisine is composed of Hangzhou cuisine, Ningbo cuisine, Shaoxing cuisine, Wenzhou cuisine and other categories.

The lottery mentioned by the system will most likely be drawn from these categories.

This kind of task is really good. You can simply make two kinds of snacks, but you can get a whole set of local cuisine. No matter from any point of view, this task is profitable.

At the service desk downstairs, Dundun raised his head and glanced at the ceiling, his tail swaying slightly, his eyes full of the happiness and joy of a child helping an adult.

Obviously, this bonus mission was brought about by the little guy.

After dinner, Lin Xu came downstairs with a plate of eel meat steamed with eel blood. He placed the plate in front of Dundun and rubbed his head with his hands:

“Did you fight for the reward mission? Thank you, honey.”

Dundun didn’t respond either. He lowered his head and just grunted as he ate the eel meat. However, the happiness in his eyes could not be hidden at all. Even if he was squatting to eat, the tip of his tail was swaying happily.

Although there was a reward task, Lin Xu didn’t bother to do it because the most important thing now was Buddha Jumping over the Wall. This is a dish for the whole family dinner and must be prepared tomorrow.

Before getting off work in the evening, Lin Xu looked at all the pre-processed ingredients again, and only after confirming that there were no problems, he drove back.

“Xubao, do you want to eat at home tomorrow morning or come to the store?”

“Come to the store because you have to make the Buddha Jumping Over the Wall very early in the morning. It needs to be simmered for at least four or five hours before the whole dish is completely completed and the aroma of the meat can be spread ten miles away from the altar.”

When Shen Jiayue heard this, she quickly set an alarm on her mobile phone, fearing that she would miss the time and delay important events.

On the other side, Chen Yan has also informed the company’s driver that she will drive a commercial vehicle to the high-speed rail station early tomorrow to pick up guests from her hometown in Yinzhou. They are all here to attend the wedding, so they cannot be neglected.

Six o’clock the next morning.

Lin Xu drove a car and came to the store with a sleepy Shen Jiayue and a yawning Dundun.

Although Shen Jiayue ordered several alarm clocks, it was Lin Xu who was woken up in the end. When the alarm clock rang, she covered her head with a quilt and continued to sleep soundly.

In the past, it was said that those who can eat and sleep are blessed. From this girl’s performance, it can be seen that she is indeed somewhat blessed.

When they arrived at the store, Dundun went into the hut full of energy and continued to sleep with a small blanket in her arms.

Lin Xu changed into chef clothes, washed his hands carefully, then went to the small kitchen and started making Buddha Jump Over the Wall.

He brought a clean jar, covered it with bamboo strips to prevent it from sticking to the bottom, and then brought the jelly-like golden soup from the cold storage.

Cut into small pieces and place some at the bottom of the jar.

First place a layer of fried elbows on the bottom, then place ribs, lamb elbows, shark fins, sea cucumbers, abalone, fish maw, fish skin, scallops, deer tendon, pork belly, pigeon eggs, ham, duck gizzards, and dried earth fish. , mushrooms, spring bamboo shoots and other processed ingredients.

There is already ham in the golden soup, which has enough salty and umami flavor, so this time the amount is smaller, and only the top part of the ham is the most essential.

When putting these ingredients, the golden soup like skin jelly should also be poured in.

Place all the ingredients, add some rock sugar, a little large sea salt for freshness, a tablespoon of rice wine, and add some wolfberry, longan, fried ginger and other health-friendly supplements.

Finally, fill the jar with the remaining skin jelly, boil the jar over low heat to let the aroma of the rice wine come out, then seal the mouth of the jar with soaked dry lotus leaves, and heat slowly over low heat. .

“Wow, it looks so complicated.”

Shen Jiayue originally planned to study secretly on the side so that she would be more familiar with it the next time she shoots a video.

But after reading it, instead of being familiar with it, she became even more confused.

There are so many ingredients, basically each one is in one layer, and the order cannot be wrong, otherwise it will affect the presentation of the dish.

In this case, she was a novice in the kitchen, and she didn’t even know many of the pre-processed ingredients.

Lin Xu said:

“It’s not difficult for those who know how to do it, but it’s difficult for those who don’t know how to do it. There are tricks to this.”

“What’s the trick?”

“Put those that are not afraid of pressure at the bottom, those that are afraid of pressure at the top, those that will expand in the middle, and those with less glue on the side… You only need to do it a few times to figure it out.”

These ingredients are densely packed and come in many varieties, but there are still rules.

Lin Xu gave a brief explanation and looked at the time on the wall. If he started simmering now, he would be able to open the jar and taste it at 12 noon.

After doing this, he realized that he hadn’t eaten breakfast yet:

“What are you eating this morning? I’m really hungry after working for a while.”

Shen Jiayue said with a smile:

“Then you’re in for a treat. Master Qin made a super hungry Mongolian breakfast this morning – mutton siomai!”

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