Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 805 Low EQ: I want to eat and drink! High emotional intelligence: I want to work hard! 【Plea

“After eating Mozi Su, my head is no longer bald!”

Shi Wenqing held a piece of black and shiny mozi cake, said a very superstitious prayer, and then took a serious bite.

The crispy, moist texture and sweet taste fascinated her, and she no longer wondered whether this product could cure hair loss.

It tastes so good, what else do I need for a bicycle?

While eating, a chubby little hand stretched out from the booth next to him. Luo Yulin, who was playing with Dundun, saw a black thing in her mother’s hand. She thought she was going to play a game, so she raised her little hand and screamed. .

“You want to eat this?”

Shi Wenqing took a sip of mozi cake with the tip of his chopsticks, then put it into his daughter’s mouth:

“Don’t eat too much of this, just taste it. When you grow up a little bit, we and I will come here to eat and drink here every day. Do you think it’s okay?”

When the little girl ate the sweet Mozi Crispy, she clapped her hands excitedly, as if in response to her mother’s words.

Chen Yan next to her looked at this scene with an aunt’s smile on her face:

“It would be great if my children could be so well-behaved from now on.”

“Luo Yulin is so good here. He likes to make a lot of noise at home. He stays up in the middle of the night and crawls around. I have a nervous breakdown.”

Speaking of her daughter, Shi Wenqing complained endlessly.

But the eyes she looked at her daughter were full of love. This was a little angel given by God, a sweetheart that she was willing to cherish with her life.

Shen Jiayue asked Chen Yan:

“I didn’t bother to take care of you at noon. Tell me what you want to eat at night. I’ll cook it for you myself.”

Chen Yan was very moved, and then rejected her cousin’s kindness:

“I appreciate it, but I’d better let my brother-in-law cook dinner. I’m afraid I’ll have to go to the emergency room for gastric lavage as soon as I get back.”

Shen Jiayue sneered:

“I wanted to make you a tea-flavored chicken so that you can experience my superb craftsmanship. In this case, the tea-flavored chicken flew away, which is a waste!”

Upon hearing this, Chen Yan immediately changed the subject:

“I’m kidding you, it’s not that I don’t trust your craftsmanship, I’m just worried that you’ll be too tired. After all, girls are always around the stove, which is not good for the skin… Is tea-flavored chicken easy to make? Can you teach me? Ah, Chef Shen?”

In order to eat the tea-flavored chicken, Mr. Chen formally bowed his head and accepted the status of Chef Shen.

Shen Jiayue was so happy when she heard her cousin call her the chief chef:

“Haha, it’s super simple, but you better stop learning. Wait, I’ll make it for you soon… What else do you want to eat besides tea-flavored chicken?”

Chen Yan wanted to eat too much. She took a bite of the mozi cake and said:

“Roasted duck, boiled fish, pot dumplings, roasted eggplant, braised fish offal, dry pot chicken, ground three delicacies, yuba pot, beef brisket pot, crispy meat soup, boiled fish balls…”

Just as he was talking, Shu Yun came up to taste the Mozi crisps and couldn’t help but add:

“Are you leaving it here to tell me the name of the dish?”

“No, no, no, these are what I want to eat. I just want to eat three or four bowls of rice with my meals. I miss the rice stir-fry in the store so much.”

In fact, yak meat with butter tea is quite good, but if you want to eat it every day, it will be a bit overwhelming.

Lin Xu said:

“Then we’ll arrange more meals later so that you can have a satisfying meal.”

There is nothing else in the store, but the food is enough.

Shen Jiayue suddenly asked:

“Xubao, can you make the two-color fish rolls you’re going to make tomorrow now? We actually want to try them.”

Chen Yan repeatedly echoed:

“Yes, yes, I actually want to try the fish rolls. I want to see how the fish rolls at the state banquet taste.”

Lin Xu smiled:

“It’s actually not difficult to make. You just need to roll up the mandarin fish paste and steam it. When making it, add some egg yolk and seaweed to match the color, steam it thoroughly, then slice it and put it on the plate.”

In the past, mandarin fish was relatively valuable, and most of the freshwater fish used at state banquets were mandarin fish, and the two-color fish roll is no exception.

This dish has delicate meat and good taste, and is well-cooked. It is very popular among foreign guests.

There happened to be a few mandarin fish in the store at the moment, and Lin Xu planned to try making them.

In recent years, freshwater pollution and overfishing have caused the public to turn their attention to the ocean. The status of freshwater fish has declined a lot, but mandarin fish is still included in high-end dishes.

In fact, as the ceiling of freshwater fish quality, mandarin fish has always been responsible for high-end dishes. Some classic dishes require mandarin fish.

Lin Xu fished out the fish and carried it to the kitchen.

“What are you preparing to cook?”

Zhu Yong saw Lin Xu walking in with the mandarin fish and asked curiously.

“Two-color fish roll!”

“Hey, this is a dish that requires a lot of work.”

The two-color fish roll is not difficult to make, but it does take a lot of effort, especially the step of scraping the fish paste. You need to use a kitchen knife to constantly scrape the fish meat into a fluffy paste.

Lin Xu said while picking up the mandarin fish:

“If you have nothing to do, just practice.”

Slaughter the mandarin fish, fillet the fish on both sides, remove the ribs, place it skin side down on the chopping board, hold the fish meat with one hand, and scrape the fish meat with a kitchen knife in the other hand.

The raw fish meat was quickly scraped up like snowflakes.

Zhu Yong had nothing to do, so he took a kitchen knife and started scraping. While he was busy, he asked:

“What to do with these fish heads, bones and skins?”

Fish meat can be scraped into minced meat, but fish heads, fish bones, fish bones, fish skin and fish tail cannot be scraped. Lin Xu thought for a while and said:

“Fry it in lard later and mix it with tofu to make fish bone and tofu soup.”

These scraps have almost no meat and are not edible, but they are still very good when fried to make soup, especially the fish skin, which not only makes the soup thicker, but also makes it smooth and tender when eaten together with tofu, which is very delicious.

Zhu Yong agreed and then asked:

“Double-color fish tacos require two colors. What are you going to use to match them?”

Although two-color fish rolls were a famous dish in the past, the recipe is not fixed. Basically, two colors are enough, and ingredients of various colors such as egg yolk, spinach juice, carrot juice, seaweed, etc. that are suitable for fish can be used.

And on this basis, various dishes such as Sixi fish rolls, crispy fish rolls, crab meal fish rolls, crab roe fish rolls, etc. have been derived.

Lin Xu said:

“This time I made the two-color fish roll for the Nixon State Appreciation Banquet. I used more traditional egg yolk and seaweed, not so fancy.”

The state banquets at that time were mainly solemn, and the colors were not outstanding, because the mainstream values ​​​​of the society at that time were like this, and they could not be flashy. Even the clothes of the people were mainly monochrome.

Unlike now, not to mention the color of the clothes, even the hair has become colorful, more fancy than the colors of the rainbow.

Zhu Yong saw Song Dahai doing it, and he asked curiously:

“I heard that the seaweed needs to be specially processed when making this dish?”

Lin Xu continued to scrape the fish with a kitchen knife:

“There is no particularly urgent way to deal with it. Just spray the seaweed with rice wine in advance and make it slightly wet. This way it will not break easily when rolled, and it can also effectively remove the fishy smell.”

In the kitchen next to her, Shen Jiayue took a few chickens and started making tea-flavored chicken for Chen Yan.

Humph, Yan Bao finally recognizes my status as executive chef, so I’ll reluctantly cook something for her. I’ve only been out for a few days, and it’s like I came back from a deserted place.

While she was busy working, Chen Yan quietly walked into the small kitchen. When she saw the tea used by Shen Jiayue, her expression was very surprised:

“You actually use such good tea leaves to make tea-flavored chicken?”

Shen Jiayue looked at the tea can and was a little surprised by her cousin’s reaction:

“Isn’t this normal? Xu Bao said that you can use ordinary tea for daily drinking, because the human body is actually dependent on theophylline, and everything else is secondary. When it comes to cooking, the aroma of good tea can improve the ingredients. steps, while cheap tea will reduce the quality of the ingredients.”

Chen Yan said helplessly:

“If you make this tea-flavored chicken, you’ll lose money even if you sell it for two thousand.”

“Ha, the tea-flavored chicken made by this baby is not for sale to the public. You can’t buy it even if you want to.”

While they were chatting, Ren Jie appeared at the door of the small kitchen:

“Yanyan, Uncle Sun is back from fishing. Let’s go to his house and invite him and aunt to have dinner together.”

The two of them bought a bunch of gifts in the snow area, and Lao Suntou, who took great care of Ren Jie, naturally also participated. Taking advantage of Lao Suntou’s return from fishing, he sent the gifts and came to the store to have dinner together.

Chen Yan agreed upon hearing this and said:

“Okay, okay, let’s go right now.”

She originally wanted to see how the tea-flavored chicken was made, but she didn’t expect it to be such an unfortunate coincidence. She asked her cousin to do it carefully, and then hurried downstairs with Ren Jie, took out the gift from the trunk, and walked towards Lao Suntou’s house.

In the big kitchen, Lin Xu saw that the scraped fish meat turned red, so he stopped and put the remaining fish meat and skin aside.

Not all fish meat can be made into fish paste, but not the red meat under the skin. If you scrape it in hastily, it will not only affect the color of the fish paste, but also make the smell stronger.

Lin Xu picked up the fish meat of another fish and continued to scrape it. Later, the fish paste would be mixed with onion and ginger water, cooked pig fat, egg white and various condiments.

Zhu Yong scraped the fish paste he was responsible for, collected all the fish skin, cut it into slices, and marinated it with onions, ginger, soy sauce, rice wine and other condiments.

Lin Xu put all the fluffy fish paste into a basin.

Then take some large pieces of dried seaweed and place them on a tray. Then put rice wine into a small watering bottle and spray it on the seaweed to wet the surface of the seaweed.

After doing this, put the seaweed aside and start arranging the fish paste.

Add the cooked pig fat and smash it into minced meat with the back of a knife. Stir until the pig fat and fish minced are mixed together. Add onion and ginger water, pepper, salt, and egg white, and start stirring in the same direction.

At the beginning, the fish paste will become thinner and thinner as the fish paste is stirred repeatedly, because the fish paste is in a fluffy state at the beginning. After repeated stirring, the fluffiness will disappear and it will look thinner.

But don’t worry, with stirring, the fish meat will gradually gelatinize, and the egg white will gradually take effect.

Stir the fish paste repeatedly until the consistency becomes thicker, then add some water starch to further thicken the fish paste, which makes it easier to roll.

After beating the fish paste, Lin Xu covered it with plastic wrap and put it in the refrigerator to marinate.

Taking advantage of this time, he spread out some egg skins and prepared to use them to roll the fish paste.

Everything is ready to start production.

First spread the egg skin on the chopping board, brush a layer of starch water on the surface, grab some fish paste and apply it evenly on it, about seven or eight millimeters.

Spread out a layer of seaweed and apply a layer of fish paste.

After making a double layer of fish paste, carefully roll it up from one side. There should be no gaps when rolling and the fish paste cannot leak out.

When the roll reaches the end, apply some starch water to let the egg skin stick to it, and arrange it into a long strip. In this way, a two-color fish roll is officially ready.

All the fish rolls were prepared, Lin Xu placed them on the steaming plate, and then placed them in the steaming cabinet for steaming.

“There are many ways to make fish rolls, including steaming and frying. Basically, those using egg skin fall into the category of steaming, while those using oily bean skin need to be fried.”

The fried fish roll has a crispier skin and tastes drier and more fragrant.

The steamed fish roll has a soft and waxy skin and tastes softer and more tender.

But when it comes to which method is better, there is no criterion for judging it. After all, it is too subjective. Those who like steaming will think the steamed version is better, and those who like frying will prefer the fried bean skin version.

In addition, in addition to steaming and frying, many people like to order fish rolls when eating hot pot, especially the stuffed fish rolls, which taste fresh and tender and are particularly enjoyable with dipping sauces.

While steaming the fish rolls, Lin Xu made some more dishes.

On the stove nearby, Zhu Yong was also busy making fish bone and tofu soup.

He first boiled a pot of water, added some salt, and put the tofu in to blanch it.

After taking it out, use lard to fry all the fish heads, fish bones, fish skin and other scraps. After frying, put the fish bones into the pot, pour in the freshly boiled water, make a thick white soup, and set it over high heat. Boil.

When the soup is almost boiling, break out all the bones and fish bones, add the fish head, tail and skin, then add the tofu cubes, add salt and pepper, turn to low heat and start simmering the soup.

Stewing tofu in fish bone soup not only has more flavor, but also has a better texture.

Before long, the fish rolls were steamed.

Lin Xu flipped the fish rolls one by one, picked them up and put them in another steaming tray to dry. You can’t change the knife of this thing now, otherwise it will be scattered everywhere.

You have to wait for the temperature to drop so that you can cut into nice and beautiful fish rolls.

When it was time to eat, he brought the fish rolls over. After the temperature dropped, these fish rolls finally no longer felt so soft to the touch.

He took a kitchen knife and cut the fish roll into oval-shaped slices with a diagonal knife.

At the incision, you can see the white fish paste rolled up in layers of yellow egg skin and black seaweed, which is very comfortable to the eyes.

It would be even more beautiful if some crab roe, crab roe, etc. were rolled in the middle.

It’s a pity that this was not done at the state banquet, and Lin Xu was too lazy to innovate.

Cut the fish rolls and place them on a plate, with a plate of dipping sauce, and a beautiful and delicious two-color fish roll is completed.

When Lin Xu brought it outside, Shen Jiayue also brought out the tea-flavored chicken.

“Try the Longjing Tea Chicken cooked by the chef myself. The taste and texture are very good. It even won a gold medal at the Panama International Exposition that year.”

Chen Yan curled her lips helplessly:

“Just tell the truth. There is no need to deceive yourself and others with these fake awards.”

“Isn’t that what all liquor companies brag about…Xubao, is this a two-color fish roll? It looks really extraordinary.”

Zeng Xiaoqi had already gotten off work at this time. When she heard this, she quickly pointed her phone at the two-color fish roll on the plate, took a few photos, and posted them in the good sisters group.

Worried that Xiao Qing wouldn’t see it, she even sent a sweet note:

” @Xiao Qing, this is a two-color fish roll, how do you like it? Do you think it’s beautiful?”

Xiao Qing sent an angry emoticon:

“Do you need to love me? When I accompanied Mr. Yan to have a dinner worth tens of thousands per person, did I love you?”

“Do you want Aite? Anyway, even if the per capita cost is 100,000, is it as good as the state banquet brand here? Are the famous chefs here as qualified as me?”

Zeng Xiaoqi acted like she has the advantage, which made Xiao Qing lose her temper.

She said earnestly:

“We are the only two who have no status in the group. If you don’t talk about unity, why are we still fighting among ourselves?”

The two of them were really starting to fight each other.

After everyone sat down, they all picked up the two-color fish rolls on the table.

Let’s not talk about whether it tastes good or not. Even with such a great reputation, you have to try the taste.

When you enter the fish roll, the egg skin on the outside is a bit soft, while the fish meat inside is a bit elastic. Coupled with the soft and tough seaweed, one food can have three completely different tastes.

As for the taste, eggs, fish paste, and seaweed have different aromas. The combination of land, fresh water, and sea water makes people fall in love with this taste as soon as they eat it.

As for the pig fat in the fish paste, you may not be able to eat it at first, but as you chew it, the aroma begins to permeate your mouth. The more you chew, the more fragrant it becomes and the more enjoyable the taste becomes.

“Wow, it’s delicious. Foreigners are very good at choosing dishes, right?”

“That’s right, this fish roll is so delicious. It has a much richer texture than fish cakes and fish balls.”

“I’m curious, how do foreigners know about this dish?”

“I also want to know, did they go to the kitchen and try them one by one?”

The two-color fish taco is a dish served at the U.S. state banquet to thank the United States. Everyone is curious about who chose such a classic dish.

Lin Xu just read the relevant information today and said with a smile:

“Actually, this is a dish we have drawn up ourselves. The United States is only responsible for paying for it.”

Shen Jiayue blinked:

“What do you mean? I’m treating you, will you pay for it?”

Lin Xu picked up a piece of fish roll and put it into his mouth:

“This thank-you banquet was commissioned by the United States from the kitchen of the General Assembly Hall, and all costs were borne by the U.S. government. In order to express their respect, they also specially flown in fifteen boxes of Nixon’s favorite California champagne, twenty gallons of California and Florida Orange juice and ten gallons of grapefruit juice.”

Shen Jiayue was not very familiar with the measurement unit of gallons and asked curiously:

“How much is this? Twenty pounds?”

Lao Suntou took a sip of fish head and tofu soup and gave everyone some popular science:

“Based on weight, it’s more than 70 kilograms of orange juice and more than 30 kilograms of grapefruit juice… which is enough for a banquet, and may not even be used up.”

Chen Yan finished the fish roll and tried the tea-flavored chicken. Finally, she tasted the food she wanted to eat.

She took a bite of the rice, looked at Lin Xu and asked:

“Besides the two-color fish roll, is there anything else delicious tomorrow? If there is, I will try it. If not, I will just be lazy and have a rest tomorrow.”

Lin Xu thought about what he would shoot tomorrow:

“Tomorrow there will be Cantonese-style roasted sausages, duck nuggets, squirrel mandarin fish, hibiscus three delicacies, bean sprouts and pigeon egg soup… you can try them all, they should all taste good.”

When Chen Yan heard this, she immediately said:

“As a strong working woman, I’ll just work tomorrow. I’ll talk about rest later.”

Everyone: “…”

Is that for work? We are too embarrassed to point it out to you!

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