Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 817 The reason why the Lin family has enjoyed peace and quiet over the years is because Dund

“Xubao, these mandarin fish seem to be drowning.”

Back at the store, Shen Jiayue carried Dundun to the aquatic area to choose what he wanted to eat for dinner. Suddenly, he saw the mandarin fish in the aquarium floating on the water, opening and closing its mouth.

Lin Xu was about to go upstairs when he heard this and walked down the stairs to the aquatic product area.

The weather has been hot recently, and the fish in the aquarium occasionally suffer from hypoxia. Shu Yun has ordered a special oxygen concentrator for the aquarium to increase the oxygen capacity of the aquarium.

When he came to the aquarium, Lin Xu saw that the mandarin fish inside had indeed floated.

Although he’s not dead yet, he probably won’t survive tonight at this rate.

He adjusted the oxygen production function of the aquarium to the maximum, but it still didn’t help a few fish, but the freshwater bass inside became more active.

Lin Xu thought for a while, picked up the dip net next to him, and fished out all the mandarin fish.

Shen Jiayue was a little curious:

“Xubao, what do you want to do?”

“Give them some resuscitation.”

Now that they have started backstroke, there is no need to let them continue to wait for death in the water. It is only right to find a way to process them while they are still alive.

Shen Jiayue was curious about how Lin Xu rescued him. When she saw him carrying the fish upstairs towards the kitchen, she realized that she had thought wrong.

She chased upstairs and asked:

“Do you want to cook with these mandarin fish?”

“Yes, pickle it and make some stinky mandarin fish to try.”

Lin Xu had not tried the stinky technique of Huizhou cuisine since he had learned it last time. He just took this opportunity to verify the quality of Huizhou’s number one dish and see if the smellier it smells, the more delicious it tastes.

Shen Jiayue hugged Dundun and came to the newly expanded area on the second floor.

Previously, this place was blocked by construction boards. You could only hear the noise of construction, but you couldn’t see the progress of the construction.

Now that the boards have been removed, the entire dining area has been expanded again, but this time the new ones are not booths, but solid wood tables and chairs.

Card stands are troublesome to take care of and installation takes more time. Relatively speaking, solid wood tables and chairs are more convenient. After selecting the style, the manufacturer will send them directly to you without any delay.

“Son, this place will be opened tonight. Come and open it for everyone.”

Shen Jiayue muttered something in Dundun’s ear, and the little guy immediately jumped down, walked back and forth in the aisle, patted the dining table when he passed it, and meowed a few words, like a dancing god.

Seeing this ceremonial move, Shen Jiayue quickly took out her phone to take a photo, and then posted it to her personal feed:

“As a kitten with a sense of ritual, before the new dining area is put into use, it is natural to have the most professional consecration ceremony!”

As soon as it was posted, it attracted netizens.

“I’ll go and work as a model in the morning and consecrate the company in the afternoon. Dundun is too busy, right?”

“I can see it. Boss Lin and his wife are living a peaceful life, and it’s all baby Dundun who is carrying the burden forward.”

“Dundun: Without my support, this family will definitely fall apart!”

“It feels so ceremonial and looks so fun.”

“I just want to go to Linji for dinner tonight. Since Dundun has consecrated the new dining table, I naturally want to go upstairs to experience it.”

“She looks like a little goddess, but if the goddesses are as cute as Dundun, no one will report the feudal superstition, right?”

“Report for what? Report, I came up and kissed you fiercely.”

“By the way, have the private rooms on the third floor been increased? I wanted to treat people to dinner next week, but they were all booked.”

Shen Jiayue saw the comment and replied:

“The private rooms on the third floor are still being renovated and will not be released until the decoration is completed. By then, more than a dozen new private rooms will be added, which should alleviate the pressure on the private rooms.”

In the kitchen, Lin Xu scaled and gutted several mandarin fish, butchered them cleanly, then put them in a wooden barrel with salt, covered them with a wooden board, and pressed them with a few stones.

There are several rules for pickling stinky mandarin fish. The first is that the gills cannot be removed. The gills are an important reference for testing the degree of pickling. Under normal circumstances, the fish meat has a slight smell, but the gills are still bright red. Such stinky mandarin fish is the best. Good for eating.

If the gills change color, it means the fish has been marinated. Although it is still edible, it does not have the best taste.

Knowledgeable people usually look at the eyes of the fish when choosing stinky mandarin fish, and then lift the gill cover to look at the gills. If the eyes are clear and not turbid, and the gills are bright red and not black, then just buy it. It is definitely a high-quality stinky mandarin fish. fish.

In addition, when marinating stinky mandarin fish, try not to wash the abdominal cavity. It is best to pull out the internal organs and apply salt directly. If washed repeatedly, it will increase the fermentation time, which will miss the best taste period of the fish.

A good stinky mandarin fish should taste like stinky but not smelly, and the fish meat should be fresh and firm.

This is actually the reason why stones are used to squeeze out the meat during pickling. The salt kills the excess water and then squeezes it out with stones, which naturally makes the meat taste better.

If the pickled fish is not pressed with stones, the mandarin fish will be dry and scattered, with no taste at all.

This is actually very similar to the method of tea oil duck. Both need to be pressed with heavy objects when marinating, so that the ingredients can become firm and delicious.

“Holy crap, are you making stinky mandarin fish?”

Zhu Yong came over and swallowed when he saw the mandarin fish. This is a dish he likes to eat very much. Clean the marinated mandarin fish, cut it with a knife, fry it in hot oil, and then add bacon and chili. , diced bamboo shoots and other ingredients are braised together, and the taste is simply unforgettable.

Lin Xu said:

“Strictly speaking, this is called pickled fresh mandarin fish. The Anhui cuisine chefs have worked hard for generations to remove the bad word from the stinky mandarin fish, but if you say this, their efforts will be in vain.”

Zhu Yong laughed:

“This is all caused by the fussy catering industry. In fact, the top chefs in Anhui cuisine have never avoided the word “stinky”. Now the menu at Diaoyutai Building No. 7 lists stinky mandarin fish, and there is an introduction to stinky mandarin fish on the title page. People have never avoided this dish, but those who are known as Huizhou gourmets feel that the word “stinky” insults Huizhou culture and have to find a way to remove it.”

The essence of stinky mandarin fish lies in its smell, which is also a low-key symbol of Huizhou culture. However, some people insist that this word is not good and want to take the elegant route.

Don’t even think about it, if you really want to compete in elegance, can you beat Huaiyang cuisine?

Cooking, like traditional culture, gives up its own characteristics and blindly caters to others. This is the most ridiculous and sad thing.

Lin Xu marinated the fish, pressed it with stones, and then moved the barrel to a constant-temperature drying room.

According to the current temperature, these mandarin fish can be cooked in about three days. By then, everyone will definitely have a full meal and experience the ancient people’s “egrets flying in front of Xisai Mountain, peach blossoms and flowing water, mandarin fish fat” “fun of.

Return to the kitchen and prepare to make the rice cooked in water that Shen Jiayue mentioned.

The so-called water-cooked rice originally refers to a way of eating in the Northeast summer. Put rice or sorghum rice in a pot to cook. When it is almost cooked, take it out and put it in a cold water pot to cool down to remove the starch on the surface. Rinse it cleanly to make the originally sticky and soft sorghum rice become distinct grains.

On a hot summer day, having a bowl of cool rice like this will instantly restore your languorous appetite.

Served with sauced eggplant, salted duck eggs, egg sauce and other dishes, you can eat two or three bowls in one sitting.

Instead of skipping the cold water washing step in summer, you can take out the cooked rice, control the water, and then steam it in a pot so that the rice grains are thoroughly cooked and dry at the same time. It also tastes very good.

In addition, sometimes leftover rice is soaked in boiling water, which is also called water-cooked rice. However, this way of eating in a hurry is not common in the Northeast, but can be seen in other regions.

For example, Shanghai’s pao rice is made by soaking leftover rice in boiling water and then rushing to work after eating.

It is different from the water-cooked rice that is indispensable on the summer table in Northeast China.

In the Northeast, there has always been a saying that “rice, water, rice, and salted duck eggs will not be replaced even if it is given to the village chief.” From this, we can also see the status of Shuilao rice in the hearts of Northeastern people.

In fact, when Lin Xu was a child, he had a similar meal in his hometown in the Central Plains.

However, instead of rice or sorghum, wheat kernels are used, which is the product of wheat hulling. Because it does not rot after being cooked for a long time, it is very suitable for consumption in past summers.

You don’t have to worry about the pot being sticky or silting out. Just wash the wheat kernels twice and add water and boil them directly.

When eating, you can take the soup with you and eat it as porridge, or you can put it directly into a bowl with a slotted spoon and eat it with vegetables. Both are very delicious. If you have a bowl of original soup after eating, it will be really useless.

I came to the warehouse and looked around, and there was actually sorghum rice.

This was probably bought by Niu Chuang and the others when they were exploring how to make dim sum, but it can just be used to make rice with water.

Lin Xu washed the sorghum rice, then put it into the pot for cooking.

Taking advantage of this time, he fried some egg sauce, boiled a few salted duck eggs, and washed some tender eggplants, and later made them into sauced eggplants to eat with sorghum rice.

In addition, he washed some sauerkraut, chopped it and stir-fried it with the pork belly to make stir-fried pork belly with sauerkraut.

It’s a little too late to stew the pork belly, but it can still be eaten by frying it, especially if you add more dried chili peppers. The sour and spicy taste will not only make the sauerkraut more delicious, but also remove the greasiness of the pork belly.

Not long after, the sorghum rice was cooked. Lin Xu took it out with a colander, washed it with cold water to wash away the starch on the surface of the rice grains, changed the water in the basin, and then started to eat dinner.

“Wow, is this just fishing out of water?”

Shen Jiayue came over happily. At this moment, Dou Wenjing, Chen Yuanyuan and Chen Yan also came from the company. Everyone started to eat.

Take out a bowl of sorghum rice from the basin, peel a salted duck egg, put it in, and add it to the dishes on the table. It tastes special.

Chen Yuanyuan said:

“It feels like the wheat kernels I ate in my hometown when I was a kid. I’ll make some when I’m not busy.”

“Okay, I’ll buy some online later.”

Lin Xu pulled the smooth-tasting sorghum rice. It was really enjoyable to eat like this, especially after a mouthful of sorghum rice and some salted duck eggs. It felt salty and delicious, and the taste was very satisfying.

I have to say that there is something really special about Northeastern Shui Lao Rice. No wonder it makes people greedy just watching TV. It is indeed delicious.

Zeng Xiaoqi said:

“I just finished the most high-end state banquet. I didn’t expect that within two hours, I would eat the most rustic Northeastern food. The top-notch Chinese food and the most down-to-earth Chinese food are both very delicious. We are indeed a nation of foodies.”

Shen Jiayue picked up a pair of chopsticks and put the eggplant in sauce into a bowl, mixed it with the rice, and said while eating:

“There will be stinky mandarin fish to eat in two days. We just found those mandarin fish in the aquarium with their stomachs turned over, as if they were about to drown. Xu Bao sent them to the kitchen for emergency rescue and salted them. About three days later You can eat it.”

Zeng Xiaoqi became interested as soon as she heard this:

“It’s great to be able to eat stinky mandarin fish. When I traveled to Hongcun, I ate several meals of stinky mandarin fish in a row. I even burped with the smell. I was really greedy.”

The most common way to eat stinky mandarin fish is to braise it, but in recent years, new ways of eating stinky mandarin fish, such as steamed stinky mandarin fish, dry pot stinky mandarin fish, and braised stinky mandarin fish with hairy tofu, have appeared.

Especially when combined with hairy tofu, the combination of two smells in one will make people who like smelly dishes simply unable to stop.

“It’s so comfortable to eat water and fish for food on a hot day.”

At the table next to him, Wei Ganpa was holding a bowl of sorghum rice. His hometown also had the tradition of eating rice with water. When pigs were slaughtered at home, he liked to eat handfuls of meat with rice.

However, today there is no more meat, but the sauced eggplant and the like are pretty good, and they still taste delicious.

Ji Minghui said:

“In my hometown, we still prefer to eat noodles from the water. In the summer, we use well water to boil the noodles several times and serve them with noodle marinade, some cucumber shreds and minced garlic. It is really delicious… Master Ning, what do you eat in the capital in the summer? ?”

“Lotus leaf porridge, cold white porridge, noodles with sesame sauce, etc. People in the capital don’t have many choices of food. Basically, everything is mixed with sesame sauce.”

Everyone chatted about the delicacies of their respective hometowns and ate delicious Shui Lao rice. Everyone felt comfortable eating.

After the meal, the chefs began to go back to the kitchen to work. Although it was only May, the temperature in the kitchen was already very high. In order to give everyone a comfortable working environment, Lin Xu asked Dou Wenjing to order for everyone from the ice factory. ice cubes.

Two pieces of industrial ice a day can basically be completely melted by the time you get off work. The cost is not high, but the comfort it brings is obvious.

As for the ice used in the sour plum soup, there is no need to buy it now. The back kitchen has introduced an ice machine, allowing the store to have a continuous supply of sour plum soup.

“Is this the dining table that Dundun consecrated? Then eat here and be blessed by the Lucky Cat.”

Not all the customers who came today took a seat on the first floor, but came to the second floor in a swarm, and deliberately chose to eat at the table that Dundun had photographed.

The little guy has been consecrated, so he is naturally very happy.

At seven o’clock in the evening, Lin Xu finished his work and greeted familiar customers. Then he and Shen Jiayue went home from get off work to prepare a plan for a chef school.

Although many people have already agreed to participate in running the school, we cannot make empty promises and must come up with corresponding charters.

There is a complete PPT for the scammer company to make money. Since we want to open a school, we naturally have to make a plan so that we can open the school smoothly.

Lin Xu has been busy with this matter for several days.

In fact, the special skills column has skills related to business plans, but Lin Xu feels that it is better not to rely too much on it. It makes more sense to make it yourself.

In a few days, he produced a complete draft of the school.

Lin Xu did not go directly to Master Gao for help, but made an appointment with Geng Lishan, Cai Heping, Cui Qingyuan, Ren Chongmo, Tian Qinglan, Professor Xu and Director Zhou.

Except for Cai Heping, these people are all well-known figures in the education circle. Since we are running a school, we naturally want to listen to their opinions.

If you have connections in the education circle, that would be great.

As for Cai Heping, his family is quite powerful in the capital. If he can help, it will save him a lot of detours.

The reason for dating these people is also very simple:

“I pickled some stinky mandarin fish. I hope everyone can come and taste it.”

In fact, the stinky mandarin fish pickled a few days ago has been eaten. Shen Jiayue bought dozens of them the next day and re-pickled them. Now they are all red and tender, and it’s time to taste them.

As soon as he heard that there was food, Geng Lishan immediately agreed:

“Hey, I have been chatting with people about Peach Blossom Flowing Water Mandarin Fish Ferment these past few days. I didn’t expect that there will be mandarin fish eaten here. I need to make more, and I am ready to eat more.”

“No problem Mr. Tateyama, I guarantee your satisfaction!”

The others were also overjoyed when they heard that they were eating stinky mandarin fish and were looking forward to dinner.

After all, it is everyone’s consensus that the products produced by Lin Kee must be high-quality. Now that there are new dishes, it is a great honor to be able to taste them in advance.

Shen Jiayue’s grandfather Han Jitong liked to eat stinky mandarin fish. When he heard that his grandson-in-law was going to treat people from the education system to eat this delicacy in the store today, he couldn’t sit still and took the initiative to call:

“Xiao Xu, you may not think of me as a doctor, but I am also a temporary professor in the medical school and enjoy special allowances…”

Lin Xu was a little confused. The main purpose of inviting people to dinner today was to ask about the school. You, a medical expert, why did you emphasize your status as a professor…Eh?

Doesn’t he want to eat smelly mandarin fish?

Lin Xu immediately said:

“Grandpa, are you busy at night? If you can spare some time, let’s come together. I’ll ask Yueyue to pick you up. We have to invite a lot of people from the education circle today. It’s really hard to do it without our own people.”

The old man is most afraid of being regarded as a burden to future generations, and he likes this feeling of being needed, so Lin Xu said this.

As soon as he finished speaking, Han Jitong said cheerfully on the phone:

“No problem, no problem. There happens to be no surgery this afternoon. You can leave right after the department meeting… It’s not easy to park here at Jishuitan. Don’t let Yueyue run away. I’ll take the subway.”

In order to eat stinky mandarin fish, Lao Han took the subway directly because he was afraid of being stuck in traffic.

Although it requires two transfers, we can arrive at Yingchun Street on time without delaying dinner.

Lin Xu said:

“Okay, then come to the store when you’re done. I happened to learn a few new dishes, and I want you to check them out.”

This kid is really good at talking… Han Jitong praised his grandson-in-law in his heart and said with a smile:

“I’m just going to give it a try. You can do your work, Xiaoxu. I’ll go over there after I finish my work in the afternoon.”

After hanging up the phone, the medical expert began to make rounds. A few days ago, a critically ill patient underwent a major surgery that lasted more than ten hours. As the chief surgeon, he had to carefully observe the patient’s recovery.

On the other side, after Lin Xu informed all the guests, he got busy in the kitchen.

In the evening, the invited professors came to the store one after another to prepare for today’s dinner.

Lin Xu also took out the pickled stinky mandarin fish and prepared to make the most classic dish in Anhui cuisine – braised stinky mandarin fish!

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