"So... you went around in a circle just because you wanted to eat crabs?"
Xie Baomin's expression was narrow and he thought his junior brother's behavior was a bit funny.
If you want to eat, just say so. No need to beat around the bush?
Lin Xu shook his head:
"I don't want to eat it, I just want to use it... I promised Yueyue to make crab roe buns for her a few days ago, but I never made time. Now I see these crabs and I think of this."
"Can you make crab roe buns?"
"Know a thing or two."
Lin Xu has stuffing techniques, dough kneading techniques, stuffing techniques, and experience in making excellent pan-fried soup dumplings. He can indeed make crab roe soup dumplings.
However, crab roe buns require more processes than pan-fried buns and are more difficult.
For example, the skin jelly to be added to the filling cannot be boiled with ordinary water, but needs to be boiled with thick chicken soup. After boiling, the pig skin must be broken into pieces and added to the soup.
Only when this kind of skin is put into soup dumplings will the rich and delicious soup be produced.
In addition, the skin of crab roe buns is not made using the usual dough-making techniques.
Instead, it is a dough made by mixing half hot noodles with boiling water and half cold water with dead noodles. In this way, the dough can be greatly expanded while still maintaining sufficient gluten.
In "Tip of the Tongue", the dough of crab roe soup dumplings can be used as a balloon to blow up, which refers to this kind of noodles.
Seeing that his junior brother didn't look like he was joking, Xie Baomin immediately picked up the net and fished out five or six big crabs from the pond, and then asked:
"Is it enough?"
"That's enough, that's enough...but senior brother, can you put it back first? My skin is not boiled yet."
This senior brother is more impatient than I thought.
"Yes, I forgot that crab roe soup dumplings need skin jelly... It seems that we also need to use chicken soup skin jelly, right? Then go ahead and prepare it. You can fish it when you want to use crabs."
After saying that, Xie Baomin threw the crabs in the net into the pond.
A few crabs that had narrowly escaped death swam away quickly.
Use practical actions to prove that you are not drowning.
Returning to his stove, Lin Xu asked for some raw pig skins, put them into a pot with onion, ginger and cooking wine, cooked them for a while, then placed them on a eucalyptus board and used a kitchen knife to scrape off the impurities and grease on the pig skins.
After scraping, wash it twice with hot water.
Then he carried a soup pot and walked to the cooking room to ask for chicken soup:
"Is there any chicken soup? I'll probably use half the pot."
When the cook in charge of making soup saw Lin Xu, he immediately said:
"Yes, yes, Master Lin, do you want clear chicken soup or thick chicken soup?"
I'm going!
It is indeed a Diaoyutai, with two kinds of chicken soup.
This is simply a paradise for food creators!
"Just thick chicken soup."
The cooks took the pot and filled it half full.
Lin Xu carried it back to his stove, put the pig skin into the chicken soup, then added a chive knot and a few slices of ginger, brought it to a boil, then turned down the heat and simmered.
This is a slow process.
But Lin Xu is not in a hurry, because crab roe soup dumplings cannot be delivered through errands and need to be steamed and eaten immediately, so the best way is to wait for Shen Jiayue to come over after get off work.
If you steam it at that time, there will be more than enough time.
"Master Lin, there are guests who have ordered your cooking. They will come to eat at 11:30 in the morning. If you need to prepare anything, you can prepare it in advance. Don't miss the guests' meal time."
As soon as the heat on the stove was turned down, the head chef in charge of this area came over with an order form to inform.
Lin Xu took it and looked at it. It was a copy of "Home", and the price of Diaoyutai was actually 699 yuan a copy, and this was a surprise early adopter price...
No wonder Wei Qian thinks the seaweed and egg drop soup in the store is cheap.
At this price, there are two worlds.
"Junior brother, what's different about you is that you've already booked several tables in just a short time."
Xie Baomin is very happy.
Unexpectedly, the business in Building 2 started to improve as soon as my junior brother started working.
That's not my credit, that's his talent. If you make it on the Diaoyutai, it's just a mistake... Lin Xu muttered in his heart, and just as he was about to get the ingredients for "Home", Xie Baomin said again:
"Let's start cooking later. Let's make two dishes for everyone to learn. You can also explain the essentials of making this dish, especially the dragon beard cake. Many people in the kitchen have never been exposed to it..."
Lin Xu didn’t refuse either.
Get the ingredients and start making them.
Last time it was a competition, so he did a bigger job.
But now, in order to make the dessert dishes in the store, the portions have to be more refined, so Lin Xu adjusted the placement. The shape of the bird's nest is more unique and looks more attractive.
There are many famous chefs in Building 2.
When we first started making sugar, everyone was a little bored.
But when Lin Xu took the still hot sugar in the pot and started making dragon beard cakes, everyone's attention was immediately attracted.
As expected of Master Lin.
My hands are actually not afraid of being burned to this extent.
The culinary world respects strength.
Not being afraid of being burned is a manifestation of strength.
Seeing Lin Xu skillfully pulling the dragon beard cake, they were a little eager to try it. They always felt that the dragon beard cake was very similar to the dragon beard noodle.
The so-called dragon whisker noodles are made by stretching the noodles into a very thin state.
This kind of noodles is cooked by scalding it in water and is very suitable for the elderly or children.
Lin Xu cooked more sugar today.
I just used a small amount of it.
When he finished the Longxu Cake, the other chefs couldn't hold back any longer. They grabbed a small ball of sugar that was still hot and imitated what Lin Xu had just done.
Roll the sugar into a long strip, and then connect the two ends to make a bracelet.
Then slowly pull the bracelet apart to the maximum position.
Then set it into a double ring and continue to pull...
But when they suddenly come into contact with this kind of street food, which is often seen in scenic spots or food streets, they are still somewhat unsure of it.
Either I used too much strength and tore the ring off, or I forgot to put it on the hot glutinous rice flour, causing the slightly pulled sugar to cool down and harden.
"Pull with force, don't pull hard."
"When the temperature drops, bury it in glutinous rice flour and cover it. Don't pull it hard when it can't move anymore."
"The temperature drops faster as you go further. Every time you pull it, you have to dip it in the glutinous rice flour to keep the sugar hot. This saves more effort."
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Seeing everyone's interest, Lin Xu gave serious instructions.
The snack of Longxu Cake is quite interesting. Those who are good at making it know how to keep the sugar warm and soft, so it is effortless to pull it from beginning to end.
But those who don’t understand may end it early.
Or they put all their effort in feeding and are so exhausted that they sweat profusely.
While everyone was cooking, Wei Qian from Building 1 next door heard that Lin Xu had come to work, so he came over to visit. As soon as he entered the back kitchen, he saw a group of chefs surrounding Lin Xu, pulling white things.
p>
He was immediately confused:
"Where are you offering hada here?"
When he got closer, he saw clearly that it was Long Xusu.
I casually picked up the order form next to me and looked at it. Sure enough, someone ordered Lin Xu's original dish.
It opened right after starting work, no wonder everyone followed suit.
Wei Gangang wants to say hello.
The head chef not far away shouted to Lin Xu again:
"Add two more portions of "Jia", one at 12:00 sharp and the other at 12:20. Thank you for your hard work, Master Lin!"
Lin Xu: "..."
It’s just three servings and it’s hard work. There’s really no pressure on you as cooks.
When it comes to Lam Kee Food, three portions of the dish is nothing, not even worth shouting about. The portion is too small, and the portion will be reduced if you shout out.
"Hey, there are three copies. Master Lin is amazing."
"Yes, it's rare to order three portions of this kind of dessert dish so quickly."
"I must have heard that Master Lin is coming today. Everyone came here to taste it."
"..."
The chefs were busy making Longxu Cake while whispering, which made Lin Xu feel very happy. With Dundun here, there will definitely be more than three servings today.
Sure enough.
While he was chatting with Wei Qian while holding a teacup.
There are two more reservations.
In addition to Lin Xu's "Home", there are also other chefs' specialty dishes that have been ordered by customers.
After everyone finished making the dragon beard cake, Lin Xu made caramel pumpkin bars and egg yolk-baked pumpkin balls. After they were done, he started teaching everyone how to put them on the plate.
For the chefs at Diaoyutai, caramel pumpkin bars and egg yolk baked pumpkin balls are not too difficult, and they usually make similar dishes.
But when it comes to presentation, you have to pay attention to it.
It is so important that when cutting pumpkin strips, you must first conceive the shape of the entire plate. Some pumpkin strips need to be cut into curved shapes, some need to be longer, and the supporting ones need to be slightly thicker. These all need to be taken into consideration. .
Lin Xu fiddled with the caramel-covered pumpkin strips with a tachyon, and a delicate bird's nest prototype appeared on the plate.
Then put on the dragon's beard cake that has been slightly set, and then put on the egg yolk baked pumpkin balls, and the dish is officially completed.
"Oh my god, she is so beautiful!"
“Master Lin’s craftsmanship is really amazing!”
"It's both exquisite and beautiful, and the key taste is different, amazing."
Looking at this beautiful dish, everyone admired it and reviewed the recipe, then returned to their respective stoves to start practicing.
Before the afternoon rush hour comes, practice two more times.
The biggest difficulty of this dish is the bird's nest made of dragon's beard cake and the bird's nest made of caramelized pumpkin strips. It can even be said that the whole dish relies on its shape.
So be sure to practice again and again.
You can even create your own style while practicing.
Wei Qian had to go to work, so he came over to visit for a while and then went back, while Lin Xu started preparing the ingredients for lunch.
Eleven o'clock in the morning.
The pork rinds in the chicken soup are ready.
He took the pig skin out of the chicken soup and picked out the green onions and ginger.
Cool the pig skin and smash it into pieces, then put it into the chicken soup again, turn up the heat and simmer it, and skim off the foam and scattered oil.
When the foam stops floating out, turn off the heat and pour it into a basin.
Then take it to the cold storage for cooling.
Noon.
After Lin Xu finished the few dishes he was responsible for, he went to the aquatic area to catch a few crabs, and then took them to the steaming room.
When the cook inside saw Lin Xu, he quickly said hello:
"Master Lin, are you going to use crabs?"
"Yes, I'm going to try making some crab roe buns. Can I just leave them here for you?"
"Put it here. I'll bring it to you after it's steamed."
Lin Xu likes this place more and more.
All you need to do is give instructions. You only need to do the key steps, and you can do other things at other times.
Even when you are just making chicken soup and jelly, you can directly ask the cook in the cooking room to do it.
Gee, no wonder people go to higher places. This kind of work process is something you will never experience in a small restaurant.
When he returned to his stove, he was about to take a rest.
The head chef who informed the order before came over:
"Master Lin, the customers are very satisfied with the dishes you cook. They want to take a photo with you. Is it convenient for you now?"
Group photo?
Lin Xu didn't expect that these high-end people would still have this habit of eating.
He shook his head and said:
"It's not very convenient... I'll try it next time."
After getting this started, other customers will definitely ask for photos.
It's better to cut it off directly from the source.
The head chef smiled and said:
"Okay, I'll notify the front desk to answer the guest."
Restaurant front desk.
After Shu Yun received the notice, he immediately went to the snack room to get a snack, then took it to the table of customers who asked for a photo, and said softly:
"I'm sorry, everyone. Our chef Lin is busy in the kitchen and has no time to spare. He specially asked me to send you a small snack and apologize to you all."
Several customers looked a little regretful and suggested that we take a group photo next time.
They really like the "Home" dish made by Lin Xu. The shape is really love at first sight.
They already knew the story behind this dish. In such a tense competition environment, they were able to cook such a dish that turned defeat into victory without any distractions. It is exciting to think about it.
"Master Lin, the crabs are steamed. Do you need to help you take them apart?"
"Oh, no need, I can do it myself."
In the kitchen.
The chef in the steaming room quickly delivered the steamed crabs.
Lin Xu was chatting with Shen Jiayue and asked her how her lunch was today. She subconsciously rejected the offer of the cook in the steam room to help open the crabs.
Wait until the other party leaves.
He looked at the crabs on the tray and realized that he didn't know how to open them.
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Just at this moment, Xie Baomin came over:
"Is it steamed? Do you want me to help you open it? You probably don't need to. Maybe you are better at opening crabs than me."
Lin Xu: "..."
Senior brother, if you want to help, just do it. How can I stop you?
But when it came to this, Lin Xu had no choice but to use the few remaining points to redeem the excellent crab demolition technique from the points mall.
Then the points bottomed out again.
He took a pair of small kitchen scissors, turned the steamed crab over, opened it from the belly, and removed the stomach pouch and other inedible parts.
Then break off a crab claw and carefully scrape the crab roe in the belly into a bowl.
After scraping, take a small bowl and put the crab meat in.
He tore it apart very finely, removing all the meat from the crab claws, crab legs, crab legs and other parts. Xie Baomin looked at it in amazement:
"The Central Plains is not a crab-producing area. It stands to reason that your technique for removing crabs should be very unfamiliar, but with this technique, the fishermen who live on the edge of Taihu Lake can only do this at most, right? That's awesome, junior brother!"
Lin Xu rolled his eyes helplessly.
I don’t really want to talk to you right now, senior brother.
I spent all the points I had, and then I kept saying sarcastic remarks. I'm pretty good at killing people and killing people.
After dismantling all the crabs.
Lin Xu chopped up the crab meat, mixed it with the crab roe, and added some ginger juice.
Logically speaking, you should cut some grated ginger into it, but my baby Shen doesn't like the taste of ginger, so I used ginger juice instead.
Well, since I made it for her.
Naturally, we have to focus on her.
After adding the ginger juice, add a little salt, light soy sauce and fine sugar for seasoning.
The steaming time of crab roe soup dumplings is usually five to eight minutes. The steaming time is very short, and ordinary white sugar may not be able to dissolve, so fine sugar must be used for seasoning.
In this way, the sugar granules will melt with a little heating and will be integrated into the soup, increasing the umami flavor of the soup.
In addition to fine sugar, you can also use soft white sugar.
However, soft white sugar tends to clump together when put into the filling and is not as easy to use as fine sugar.
After mixing the fillings.
Lin Xu covered it with plastic wrap and sealed it in the cold compartment of the refrigerator.
Then it chopped some pork stuffing.
If there are only crab roe and crab meat in the crab roe soup dumplings, the umami flavor will be too strong and it will give people an overly fresh feeling, so some pork filling should be added to the filling to neutralize the umami flavor.
And add some flavor to make the fresh flavor of the fillings integrated and unified.
The pork stuffing should not be too fat. It is best if it is 30% fat and 70% lean.
After finely mincing the meat, beat it with onion and ginger water and put it in the refrigerator.
Four o'clock in the afternoon.
Lin Xu brought some high-gluten flour and started using it for the crab roe soup dumplings.
Spread the flour in a basin, then draw a Mercedes Benz logo and divide the flour into three parts.
Then prepare a bowl of boiling water and a bowl of cold water, put salt in the two bowls of water and stir.
Use salted boiling water to stir two parts of the flour into dough, then use cold water to stir the remaining part of flour into dough.
After mixing, knead it into a dough with your hands.
The dough needs to be kneaded for a while, so that the dough of the soup dumplings will have better ductility and gluten.
Let the mixed dough rise for half an hour.
When it was half past four, Lin Xu brought over the solidified chicken soup skin jelly and chopped it up, and then brought over the pork filling and crab roe filling.
Mix the three fillings together.
There should be more skin jelly so that the soup will have more juice.
Stir the fillings into a large ball of crumbled jelly.
Bring the risen dough over and start rolling it out and filling it with fillings.
The dough required to make crab roe soup dumplings is very large, as big as a palm. It is not easy to roll it thin and evenly with a rolling pin, and it also has to be thick in the middle and thin on the edges.
The edges of the rolled dough should be slightly wrinkled, so that the dough meets the requirements.
Holding the dough in his hand, Lin Xu scooped out a large spoonful of filling and stuffed it in, then pinched the dough to tighten it little by little, and carefully made 32 pleats.
Just like this, a crab roe soup dumpling is ready.
The other side.
After getting home early, the three members of the Shen family changed their clothes, then got into Shen Guofu's Bentley and drove to Diaoyutai for dinner.
The family of three are all dressed very formally. After all, they are going to have dinner at a formal occasion today, so they can't be careless.
Moreover, it is the son-in-law's first day at work. As the father-in-law and mother-in-law, how can we embarrass him?
"Do you still remember the last time I ate pan-fried buns and I mentioned the crab roe buns? Xu Bao made them for me today. No matter how they taste, don't forget to praise them!"
Shen Jiayue sat in the back seat of the car and gave instructions to her parents.
Her words made Shen Guofu and his wife look at each other.
Did this stupid girl of my own save the entire universe in her previous life? How did she meet such a boyfriend who dotes on her like this?
Shen Guofu said:
"Honey, after you meet the old lady in a few days, you should contact your mother-in-law and quickly finalize the marriage. If you don't have a house, I will buy it. We will definitely occupy such a good son-in-law..."
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Yesterday, my brain was groggy. I originally thought that the daily ten thousand was coming to an end, but I woke up full of energy. Today is another day of updating ten thousand words. This chapter has 5100 words. Please vote for me, brothers!
This chapter has been completed!