"Hello, viewers, I am Xiaoqi, the host of the Beijing Travel Channel. Today, there is a small restaurant on the North Fourth Ring Road that has only been open for a month because it is closing for renovations, which has attracted countless customers to come and check in as a souvenir.
What is the magic of this store? Let’s find out!”
I saw that my colleagues were already queuing up, and they were still in front of me.
Zeng Xiaoqi made a quick decision and decided to give up the interview with the restaurant owner and first take pictures of the people queuing outside to make a trailer outside the store.
It’s no problem if you can’t beat your peers for interviews.
It’s okay to release it long before they do.
Fortunately, I got some general information about Linji Food on the way here, otherwise I would not have been able to impress my colleagues from CCTV Travel.
After the opening remarks, the cameraman began to take pictures of the long queue at the entrance of the store.
Zeng Xiaoqi began to look for interview subjects.
While reading information in the car, she saw that customers of Lin Kee Food claimed to be Lin Kee boys or Lin Kee girls online, so she prepared to impersonate them and get close to the customers.
Wait for the cameraman to finish shooting.
She also found her first interviewee, a young girl in her twenties.
"Hello, I am Zeng Xiaoqi, a girl from Linji. Are you also a girl from Linji?"
"Of course I'm a Lin Kee girl. I've posted dozens of posts today... Ah, Sister Xiaoqi? I didn't expect you to be a customer of Lin Kee too. I'm your fan. I'm addicted to watching you sharing three meals every day.
All."
Zeng Xiaoqi: "..."
So, am I being backstabbed by my fans?
After the pleasantries, the interview session officially entered.
Zeng Xiaoqi originally wanted to find out why everyone was waiting in line for a table, but she didn't know that the other person was praising Linji's food from the beginning to the end for how delicious it was, which made her greedy after just having lunch.
Then she randomly interviewed a few people in line.
Then I was given a bunch of delicacies in the store.
"The tiger skin chicken feet are braised to perfection. You must try it when you go in later."
"Lotus root is also delicious, crispy and super delicious."
"The steamed pork ribs with black bean sauce have the best taste. Oh my god, I can't believe they are pork ribs."
"You must try the sweet and sour pork belly made by Boss Lin. It feels so wonderful that I can't describe it in words."
"The sour plum soup in the store is simmered over low heat and cannot be bought outside. You will know how delicious it is after you try it."
"If you like spicy food, don't miss the boiled pork slices in the store, it's a must-have!"
Zeng Xiaoqi swallowed while interviewing.
I didn’t expect that this humble shop would have so much food.
She must try it in the name of interview later when she goes in... She made a good plan, but when she was finally able to go in, she found that all the food in the store had been sold out.
"Sorry everyone, all the food in the store is sold out. Please come back in the afternoon. We will prepare more in the afternoon and try our best to meet everyone's needs."
Lin Xu looked at everyone with an apologetic look.
I never thought that a store closing notice would attract so many customers.
Even reporters from the TV station came.
"Che boy, give these reporter friends some sour food... It seems that the sour plum soup is gone, so get some drinks. I'll notify Boss Hu to bring some more meat."
He greeted everyone, then took his mobile phone and called Ou Hua, Boss Hu and Uncle Shen one by one, asking them to send some of the shortage ingredients and drinks.
There are so many customers at noon, so there should be more people in the afternoon.
Then I called my senior brother Xie Baomin and asked him to send a few chefs here to provide support.
Since there are more customers.
The amount of food also needs to be increased.
Try your best to satisfy the customers' wish to come to the store to eat before closing.
After dealing with these matters, he went to the kitchen and cooked a large pot of sour plum soup in a sandwich pot before taking some time for interviews.
The interview is very simple.
Regardless of Zeng Xiaoqi from the Beijing Tourism Channel or CCTV Tourism, they are all trying to promote Beijing’s cuisine and increase the influence of the capital, so their focus is on the stores, not Lin Xu himself.
So I asked him some simple questions.
For example, the motivation for opening a store, the reason for closing the store, the main dishes in the store, etc.
After learning that Lin Xu was renovating it into a large restaurant, everyone curiously looked at the renderings of the store and had new expectations for Lin Ji Food.
After the interview.
Lin Xu apologized and went to work in the kitchen.
There is no way, there are too many ingredients to prepare, and the preparation time in the afternoon is too short, so we have to race against time to prepare.
The people from the TV station took another round of empty shots before saying goodbye and leaving.
I didn’t take any pictures of the food in the store.
It makes these people feel a little dispirited.
After all, I have been looking forward to it for most of the day while waiting in line.
Back to the interview car.
Zeng Xiaoqi thought for a while and said to her team members:
"You guys go back first, edit what you just recorded and play it. Give me a small camera and a tripod, and I will go to the store to interview."
Others were stunned when they heard this:
"You still want to interview?"
"Yes, I'm still interviewing. I've been waiting for a long time and haven't photographed a single dish. I'm not willing to give in. Give me the camera. You guys go back. I'll go back after I finish filming."
The cameraman replaced the camera with a new memory card and battery, and took out the small tripod from the trunk.
Zeng Xiaoqi carried these equipment and returned to Linji Food.
As a famous hard-working mistress of the TV station, she really couldn't bear this kind of blow.
The topic that has occupied the gourmet list for more than a year was inexplicably surpassed by others. I came to interview and didn’t see a single dish. I listened to the customers’ complaints from beginning to end.
She felt that such an interview was a failure.
TV programs are not radio programs, so what’s the use of just listening to what customers say?
You have to take pictures of the delicious food and make the audience in front of the TV drool.
So she chose to stay and planned to take pictures of the food preparation work in the kitchen and the dishes in the store. If she had time, she even wanted to take pictures of the customers swarming in at night.
"Hello, we haven't arrived yet...why are you back again?"
Song Tiantian is very curious.
I don’t understand that this beautiful host who just came over for an interview is back again.
Are you planning to continue interviewing our boss?
"What I filmed before was the content of the previous episode, and now I'm here to film the next episode."
After Zeng Xiaoqi finished speaking, she walked towards the kitchen.
"Boss Lin, I want to film the process of preparing food in your kitchen, is that okay? I won't affect your cooking, just treat me like a ball of air."
She knows that many restaurants prohibit filming in the kitchen.
Because those kitchens are all messy and unsightly when photographed, which will actually affect the appetite of customers, so it is better to keep it a little mysterious.
Danlinji is a semi-open kitchen.
Theoretically, filming is allowed.
Because when they first came in, all the customers were holding up their mobile phones to take pictures.
"You can shoot, but you have to pay attention to safety, because there is a fire on the stove, and things will be blown up here later, so the risk is relatively high."
"No problem, Boss Lin, I will pay attention."
Zeng Xiaoqi originally planned to use a tripod, but she was afraid that it would affect everyone's work.
So she put the camera on her shoulder and filmed.
When she graduated from college and went to intern at a TV station, she carried a camera in the news department for more than half a year. It wasn't until a reporter who appeared on camera felt unwell that she seized the opportunity and successfully got rid of the camera on her shoulder and became the one holding the microphone.
Reporter.
Several years have passed.
Put the camera on your shoulder again.
It makes Zeng Xiaoqi feel like she is back in her internship period.
The kitchen is very busy.
But after all, we have been working together for a long time, and everyone is busy and not chaotic.
Cut vegetables when they need to be cut, and wash when they need to be washed.
Lin Xu, on the other hand, was busy preparing brine, marinating meat slices, making toppings for noodles, kneading noodles, and making sweet and sour sauce. He couldn't stop for a quarter of an hour.
Not long after.
A commercial vehicle with a Diaoyutai pass was parked in front of the store.
The car door opened, and Xie Baomin led several chefs into the store.
"Junior brother, junior brother, you said you were going to close the store, so why did you have to send a notice? Now that it's fine, there's no way to end it, right?"
After receiving a call from Lin Xu.
Xie Baomin read the online comments and found that the topic of Linji Food was incredibly popular.
I immediately brought some quick-working chefs from Building 2 to support me.
This kind of enthusiasm is both an opportunity and a test for junior brothers.
If it is not handled well and customers complain, then the brand of Linji Food will be completely ruined.
Zeng Xiaoqi, who was filming food preparation in the kitchen, saw Xie Baomin, and her eyes suddenly widened. Isn't this... the very cold executive chef from Diaoyutai?
Last time there was a foreign affairs mission in Diaoyutai Building 2.
CCTV and Yanjing Satellite TV both went to interview.
In order to increase the exposure of the travel channel, Zeng Xiaoqi also followed suit.
As a result, during the interview, the executive chef accepted an interview with CCTV and left the Yanjing TV reporter to the front desk manager of Building 2.
It made the reporter from Yanjing TV very angry.
So when Diaoyutai invited various media outlets to do live broadcasts a few days ago, Yanjing TV sent an intern reporter to report a piece of inconspicuous news.
Even the Travel Channel didn’t even know about this event.
Now I see Xie Baomin again.
Zeng Xiaoqi couldn't believe her ears.
Master...junior brother?
Is this Boss Lin the younger brother of Chef Xie?
Lin Xu smiled helplessly:
"I didn't expect the heat to be so high. Thank you very much, senior brother. I'm sorry to trouble you whenever anything happens."
"Brother, if you say this, you are out of touch... Hey, do you still have reporters interviewing you?"
Zeng Xiaoqi smiled and said hello to Xie Baomin:
"Hello, Chef Xie, I am Zeng Xiaoqi, the host of Yanjing Travel Channel. I went to Diaoyutai last time to cover foreign affairs activities..."
She was afraid that Xie Baomin would not be able to remember her, so she reported her name in advance to save both parties from embarrassment.
"I know you. You were unhappy when I didn't accept an interview with you that day... I was in a hurry to hold a mobilization meeting, so I didn't bother to take care of it. Today, I'll record more scenes of my junior brother, and I'll also promote Linji Food in the manuscript.
, I will cook for you myself in the evening."
What?!
Diaoyutai executive chef wants to cook for me personally?
It’s worth it. It’s worth it.
Zeng Xiaoqi’s face was full of surprise:
"Don't worry, Chef Xie. We are going to do two episodes this time. The last episode has been filmed and sent to the station for editing. I am filming the next episode and I am going to shoot more delicious food to attract the audience."
While we were chatting, Boss Hu arrived with meat, and by the way, he also helped Uncle Shen deliver the vegetables.
"The store is closing, Boss Lin. I will give you a box of chilled chicken legs. We will continue to cooperate when the store opens!"
Lao Hu was very good at getting things done, and he was afraid that he would not be cooperative after the new store opened, so when he came to deliver the meat, he brought a box of very good quality chilled chicken legs to Lin Xu.
As for big customers, you have to work hard to please them.
Lin Xu thanked him and moved to the store with him.
While I was busy, Ohua also drove small boxes of goods to deliver drinks.
"Boss Lin, I see that it is very popular on the Internet, so I brought you a few boxes of keg draft beer. Let's drink it with the brothers after work. This is for you, and it will not be included in your account."
"Thank you very much."
Wait until Boss Hu and Ouhua leave.
Lin Xu contacted Uncle Shen and planned to pay for the food, but Uncle Shen refused repeatedly:
"That order is not worth the money, so I'll give it to you."
Tsk...
If you keep doing this, I won’t close the store.
Back to the kitchen.
He was about to continue working.
Xie Baomin opened the box of chilled chicken legs and took a look:
"Hey, the quality of these chicken legs is really good, each one is quite well-proportioned. What are you going to do with these drumsticks, junior brother? I'll help you pack them."
What to do?
Lin Xu really hasn't thought about this.
He smiled and said:
"It's up to you, brother, why don't we invite this reporter Zeng to dinner? Just do whatever you think is appropriate."
Well, the choice is yours.
I am only responsible for studying.
Now the store has small roosters for making steamed chicken with black bean sauce and stir-fried chicken nuggets.
Originally, Lin Xu planned to let Xie Baomin make the Zaozhuang Spicy Chicken mentioned last time, but after all, there were reporters from the TV station, and the Zaozhuang Spicy Chicken seemed a bit homely.
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It’s better to let senior brother perform alone.
After all, this is the head chef of Diaoyutai.
Just cooking one or two dishes will be enough to amaze everyone.
Xie Baomin poured the chicken legs into a basin and soaked them in water.
No matter what you cook, soaking is an indispensable step.
This can not only stretch the chicken skin, facilitate the removal of impurities in the pores and wrinkles, but also soak the blood in the meat, making the chicken legs taste more tender and delicious.
Finally he made his choice:
"I'll blanch these chicken legs later and put them in the marinade of the chicken feet to make some braised chicken legs. As for the rest, I'll make you a sauce-fried diced chicken."
Sautéed chicken cubes?
Lin Xu's desire to learn could no longer be restrained.
Compared with Zaozhuang Big Plate Chicken, Sauce-fried Chicken is obviously more suitable for the positioning of new stores in the future, and the Sauce-fried Chicken has good taste and texture.
If you learn it well, it might become the signature dish of the new restaurant.
He decided to steal it later while his senior brother was doing it.
I have been stimulated by that excellent meal study card all day long, making me want to learn this and that.
Lin Xu is going to use this card directly.
You don’t have to worry about what dishes to learn.
Xie Baomin cleaned the chicken legs, then picked out seven or eight evenly sized ones and continued soaking them. He put the other chicken legs into the pot, poured in water, and then added green onions and ginger to blanch them.
After the water boils, skim off the scum and cook for another three to five minutes to thoroughly cook the chicken legs.
Then take it out and wash it with warm water.
At this moment, Xu Xinhua was about to boil the soup and start marinating the chicken feet. Xie Baomin directly put the chicken legs into the soup.
In this way, simmer with the stewed soup for a while, then marinate the chicken feet together with the chicken feet after they are put into the pot.
Then soak for another hour.
The chicken legs have completely absorbed the flavor of the stewed soup and will become tender and delicious.
Lin Xu said:
"These chicken legs are not for sale. We eat them all ourselves. Others give them to us for free, so there is no need for us to sell them for money."
As soon as they heard that chicken drumsticks would be added in the evening, everyone cheered up.
Zeng Xiaoqi, who was carrying a camera and filming, couldn't believe it.
OMG!
What kind of boss is this?
I heard that Chef Xie said that the chicken legs were of good quality, so instead of trying to sell them for money, all the employees ate them.
Then I have to try it later. Everyone said to add chicken drumsticks to the cameraman. I have been shooting for so long. Is it worth a braised chicken drumstick as a reward?
But what I want to try even more is Chef Xie’s Sauce-fried Chicken.
I don’t know when he started doing it.
Xie Baomin didn't keep her waiting too long.
At four o'clock in the afternoon.
He took the chicken legs out of the water and peeled off the chicken skin while saying:
"When making diced chicken dishes, you need to peel off the chicken skin in advance. This will make the diced chicken taste better."
If you soak it for too long, the chicken skin will be peeled off easily.
The removed chicken skin can be boiled into chicken fat and will not be wasted.
After peeling off all the chicken skin from the chicken legs, Xie Baomin used a kitchen knife to make a cut along the chicken legs. The blade of the knife was close to the chicken legs, and then he peeled the chicken legs from the cut area to both sides to expose the chicken leg bones.
Then use a kitchen knife to break the fascia at both ends of the chicken leg bone, and a complete chicken bone will be picked out.
"Life was difficult in the past, and people in the old capital couldn't afford pork, so they used cheap chicken breasts instead of pork, sauteed it with sauce until fragrant, and pretended it was shredded pork stir-fried in sauce. That's how we came up with this sauce-fried diced pork dish."
Xie Baomin has been learning cooking from Uncle Gao since he was a teenager.
Very knowledgeable about the history of various dishes.
He said while busy:
"Now that living conditions are better, the ingredients for the Sauce-fried Chicken dish have been changed from chicken breast to chicken legs with a better taste. The only trouble is that the bones have to be removed."
After deboning all chicken legs.
He then removed the fascia from the chicken legs one by one.
Then cut these chicken legs into small dices of about 0.8 centimeters.
After cutting the meat, add light soy sauce and pepper, stir evenly, then add an egg white, then add a handful of starch, stir evenly, so that each piece of diced chicken is covered with a thin layer of starch.
Finally, pour a spoonful of cooking oil, and stir it a little to make it easier to spread when the oil is passed through.
After marinating the diced chicken.
Xie Baomin began to prepare the sauce for stir-fried chicken.
Pour the dry yellow sauce with water, filter it, then add the sweet noodle sauce, ginger juice, white sugar and a little corn starch, stir well and it will become the sauce often used in Beijing cuisine.
"This sauce can not only be used to make sauce-fried diced chicken, but also sauce-fried shredded pork, which is what everyone often calls Beijing sauce shredded pork."
Oh?
Then I have to learn more.
Thinking of this, Lin Xu asked curiously:
"Brother, what is the difference between fried chicken with soy sauce and kung pao chicken?"
Xie Baomin said with a smile:
"Kung Pao Chicken has a lychee flavor in Sichuan cuisine, while Sauce-fried Chicken has a salty and sweet flavor with a strong sauce flavor. There is a big difference. And the standard way to make Kung Pao Chicken is to add scallions and peanuts.
But it is more suitable to add diced cucumbers to stir-fry chicken in sauce, because eating too much sauce can easily make you tired."
Zeng Xiaoqi on the side listened to the conversation between the two.
It feels like opening the door to a new world.
She shares her three meals every day and has eaten a lot of delicious food, but she is completely confused about the combination and taste of the food itself.
Listen to the conversation between the two.
Zeng Xiaoqi suddenly felt that it would be good to open a food column on the Travel Channel.
While she was stunned, Xie Baomin had already picked up a cucumber.
First peel off the skin, then cut vertically, cut the cucumber into strips, and then carefully remove the cucumber seeds.
Cut the cucumber into diced chicken size. After all ingredients are prepared, start cooking.
Lin Xu quickly put down what he was doing and came over.
I didn’t learn how to cook eggplant last time, so I have to learn how to cook diced chicken in sauce this time.
Xie Baomin set up the wok and added half a pot of lard:
"This dish of stir-fried chicken in sauce is a substitute for stir-fried shredded pork. In order to make the taste closer to pork shreds, it has to be made with lard, which makes it taste more delicious."
Do you have any other tips like this?
Write it down. Write it down.
You can use it later when cooking similar dishes.
The oil temperature is 50% hot.
Xie Baomin poured the marinated diced chicken into the pot and poured oil.
As soon as it was put into the pot, he stirred it with a spoon to let the diced chicken spread naturally in the pot.
Wait until the chicken changes color.
Pour the diced cucumber into the pot and drizzle with oil.
This can remove the raw taste from cucumbers and make the dishes more delicious.
Five seconds after pouring the diced cucumbers into the pot, place the colander on the drum containing the lard, and then pour out all the lard and diced chicken in the pot.
Then put the wok back on the stove.
Turn on low heat.
Heat the remaining lard in the pot, pour in the prepared sauce, and saute the lard until fragrant.
Simmer over low heat to bring out the flavor of the sauce.
When the sauce in the pot starts to bubble and become thick, pour in the oiled diced chicken and cucumbers, stir-fry quickly with a small spoon, and let the sauce hang evenly on the diced chicken and cucumbers.
Ding Shang.
Lin Xu took the opportunity to use the cooking learning card.
"Learning object: Xie Baomin. Current skill is: Jiangbao. Do you want to learn it?"
What?
Sauce bursting skills?
Study, study, study! This is so worth learning!
He muttered silently in his heart:
"Learn!"
"Congratulations to the host for acquiring the excellent universal cooking technique - Sauce Sauce. The host can now cook all Sauce Sauce dishes."
Wuhu!
Lin Xu was immediately overjoyed.
Unexpectedly, I didn’t expect that I actually learned the sauce-explosion skill. I’ll be able to make shredded pork with Beijing sauce later!
While he was getting excited, Xie Baomin had already prepared the stir-fried diced chicken and put it on a plate.
The thick brown sauce is shiny and hangs evenly on the diced chicken, and exudes a rich sauce aroma.
For Beijing people who like to eat sauce, this is simply the ultimate delicacy.
It's already half past four.
The dishes for the evening are also ready.
My classmate Shen has also returned from get off work and is currently bullying Dundun.
Lin Xu waved his hand:
"Let's eat!"
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