"Holy crap, this prawn really tempts me!"
"As a shrimp eater, the shrimp is so cooked that I can't resist it."
"The King of Crossovers has crossed over again, but I'm not surprised at all."
"I never expected that while Boss Lin was busy working for Diaoyutai, busy promoting his hometown's scenic spots, busy being a video UP host, and busy being an anchor, he would still have time to enter the TV industry."
"And it is said that he played billiards with his rich father-in-law at night."
"If I have such a rich father-in-law, he can beat me every day, let alone play billiards."
"..."
Under Lin Ji's food topic, the scheduled video has long been forwarded by enthusiastic fans, and now everyone is discussing it enthusiastically.
For them, the dish of braised prawns in oil is not unfamiliar, because Lin Xu cooked it once when he returned to his hometown, and both the proprietress and Zeng Xiaoqi posted pictures online.
But the picture is a picture, and the scene without the juice looks impactful.
In addition, when the teacher made it later, he deliberately adjusted it to slow motion, and the oily sauce slowly poured on the red prawns, and also poured on everyone's hearts.
"No wonder Boss Lin hasn't updated the video of braised prawns on the short video platform. It turned out to be for a TV show."
"Then the other dishes he didn't cook are also reserved for the show?"
"What dish?"
"Colorful Horseshoe Cake. I've seen High Priest, Sister Xiaoqi, Wu Kexin and others posting about it in the past two days. Yue Liyue even made a wave of reviews in the live broadcast room. It feels like people all over the world are eating Colorful Horseshoe Cake, and
But I can’t eat it.”
"I hope Boss Lin will not forget us old fans who have been sending coins and forwarding."
"Yes, outsiders can't see the Yanjing Tourism Channel, and they don't want to install the Yanjing TV APP. I really don't know where to watch the video."
"..."
While everyone was discussing, Shen Jiayue posted a message in the topic:
"All the dishes cooked by Boss Lin will be re-recorded and released on the short video platform, and some cooking tips will be interspersed during the recording process. Please don't unfollow me!"
In order to warm up in the early stage, Lin Xu will often appear in TV programs.
But once Lin Kee Food's business gets on track, he will gradually reduce the number of appearances.
After all, the chefs and seniors in the store are also waiting to show their faces.
As soon as Shen Baobao’s news came out, everyone immediately said they would not cancel their attention.
Just kidding, after you cancel, how can you still watch the fat Dundun, the pretty boss lady, the delicious dishes, and the beautiful scenery?
Well, you can actually see so much content by following an account. It’s really not a good deal!
Program recording site.
The stir-fried chicken with soy sauce was ready. After taking the close-up, Zeng Xiaoqi tasted it and couldn't help but say:
"Wow, this diced chicken is so fragrant and tender, it's as good as your senior brother's!"
When Miss Zeng went to Linji for an interview, she happened to meet Xie Baomin, who was helping in the store. She was lucky enough to taste the fried chicken with soy sauce made by the Diaoyutai chef, so she was deeply impressed by this dish.
She feels that Lin Xu’s cooking skills are on par with Chef Xie’s.
"It's still not as good as my senior brother, his cooking skills are worse than mine."
The sauce-frying technique has always been excellent, but Xie Baomin's cooking skills are obviously perfect.
So no matter the taste or appearance, the senior brother is better.
After the recording, Geng Lishan tasted it again as usual:
"Well, it's exactly the same as the stir-fried chicken in sauce that was popular in Beijing decades ago. It's not like now, when all the ingredients are added to this dish and it's made nondescript."
It’s worth it!
It’s really worth it!
The previous braised prawns in oil was an old recipe from decades ago, but I didn’t expect that the fried diced chicken in sauce also tastes old. It’s like going back in time.
Xiaoyou Lin really has nothing to say.
It’s really a blessing for me, Geng Lishan, to have such a lifelong friend!
After sighing, he focused his attention on the half-fat and half-lean piece of lamb shank and green onions.
The first two dishes were so well done.
Then this fried mutton with green onions is even more worth looking forward to!
Compared with braised prawns and diced chicken stir-fried in soy sauce, stir-fried mutton with green onions is more popular, and it is still a very popular dish even now.
But as the popularity increases, more and more attentions are paid to it.
For example, for ingredients, you should choose hind leg meat with a little fat. The mutton fiber in this part is slightly thicker, which makes it more chewy but not too chewy.
With the little fat on the surface of the mutton, it tastes delicious and chewy.
If you use lamb tenderloin, that would be bad.
Because the tenderloin is too tender, it has no texture when chewed. When eaten with green onions, it will give people the feeling of eating a bite of green onions but not eating any meat.
The piece of hind leg meat on the table now has a little fat, but it is not too fatty. It is an ideal choice for making lamb stir-fried with green onions.
You can tell at a glance that Lin Xiaoyou is also an expert.
Then I won’t talk too much, just wait and try it out.
Lin Xu took a sip of tea, rested for a while, and then continued recording.
In order to prevent the audience from seeing that it was recorded on the same day, Zeng Xiaoqi also changed her clothes. Black wide-leg pants and high heels made her look half a head taller than Shen Baobao.
The drapey pea green shirt on the upper body not only perfectly displays Zeng Xiaoqi's good figure, but also forms a color contrast with the dish of fried mutton with green onions.
"Is it okay if I wear this, Boss Lin?"
"Okay, very beautiful!"
Put the microphone back on and start recording the program.
"As a Beipiao, I found that people in Yanjing like to eat mutton. Whether it is boiled mutton, mutton scorpion, mutton soup or grilled mutton, they are all very popular in the capital. Among them, there is a stir-fried dish that is popular among many people in the capital.
It’s said that if you don’t eat for three days, you’ll get hungry. This dish is all green onions, fried lamb, and meat!”
Following Zeng Xiaoqi's movement, the camera shifted to the stove, and Lin Xu's figure appeared again.
"Today we are fortunate to have Boss Lin come and teach you how to make this dish. Hello, Boss Lin."
"Hello, Sister Xiaoqi."
The procedures for the three dishes are almost the same, and Lin Xu can memorize them all.
After the opening ceremony, we began to introduce the ingredients.
This chapter is not over yet, please click on the next page to continue reading!
"The ingredients and seasonings used to stir-fry mutton with green onions are very simple. They mainly include lamb shank, Shandong green onions, ginger, garlic, balsamic vinegar, soybean soy sauce, salt and sesame oil."
After the introduction, Zeng Xiaoqi asked:
"Why do you emphasize Shandong green onions, Boss Lin? Are you from Shandong?"
"I am not from Shandong, nor am I a son-in-law from Shandong. The reason why I emphasize Shandong green onions is because they are sweeter and have a better effect of improving freshness when put into dishes."
Geng Lishan nodded slightly, agreeing with this.
Shandong green onions are an essential ingredient in fried mutton with green onions.
Not only this dish, shredded pork with Beijing sauce, roast duck and other dishes that require the use of shredded green onions, all need to be made with Shandong green onions, and only the white part of the green onions can be used.
Such scallions are sweet, fresh, and without any residue. They can not only neutralize the saltiness of the sauce, but also add a fresh taste to the dishes.
After Lin Xu finished the introduction, he began to change the knife.
He picked up the mutton and did not cut it into slices directly, but followed the texture of the muscles and picked off the fascia of the mutton.
"When making mutton, the fascia must be removed cleanly, otherwise the dish will be chewy and tooth-consuming."
He explained while busy. After trimming the fascia from the lean meat, he turned the meat over and gently trimmed off a thin piece of fascia from the fat part.
This layer of fascia is called the "cloud skin" of mutton. If it is not removed, the mutton will not be chewy.
After all the fascia is removed, cut the lamb leg meat into strips of about six centimeters along the texture of the lamb, and then cut the lamb into slices with thread.
When the cameraman came over to take a close-up, Zeng Xiaoqi also stood aside and watched. If it was easier, she planned to go back to the rented house and do it herself.
At this time Lin Xu said:
"You don't need to cut the meat slices too thin, about 1.5 millimeters is best. This thickness can be fried quickly and have a certain chewiness at the same time."
Zeng Xiaoqi was delighted when she heard that the meat slices did not need to be cut too thin, haha, this is just in line with my knife skills!
But when she heard it was 1.5 millimeters, a string of question marks suddenly appeared in her head.
It’s 1.5mm, isn’t it too thin?
Boss Lin, do you have any misunderstanding about Bo?
Thinking about her skill in cutting potato shreds, which are thicker than the French fries sold in KFC, Miss Zeng wisely chose to give up.
Forget it, there's no need to cut off your hands just because of a dish.
If you want to eat mutton stir-fried with green onions in the future, you should shamelessly go to Boss Lin for a meal.
Cut the mutton and put it on a plate for later use.
Then start chopping onions.
"Only use the white part of the green onion. When cutting, use a small hob so that the green onion can spread quickly and be cut off when it is passed through the pot."
When cutting round ingredients, a hob block is generally used.
The so-called hob is actually not the knife rolling, but the ingredients rolling under the knife.
Roll the ingredients after each cut, so that the cut ingredients are more even and easier to cook, and the surface area is larger, making it easier for the soup to catch on.
When cutting round ingredients, you should cut them along the center of the circle, which is called the axis in jargon.
When cutting, the kitchen knife exceeds the axis of the food, and the pieces cut out are larger. This type of hob is called a large hob.
If it does not exceed the axis of the food, it is a small hob.
After cutting the green onions, Lin Xu gently rubbed his hands on the chopping board twice to spread the green onions in layers, and then put them into a large bowl.
After cutting the mutton and green onions.
Lin Xu chopped some more minced ginger and garlic.
"You need to prepare more minced garlic, because during the cooking process of this dish, you need to put minced garlic into the pot three times."
Three times?
Zeng Xiaoqi asked:
"Why, Boss Lin?"
"In order to remove the fishy smell, garlic has a strong effect on removing the fishy smell, so it is best to add some when cooking mutton."
Zhen Wensheng looked at Geng Lishan and asked:
"Mr. Tateyama, is Master Lin right?"
"No, not only do you have to put garlic three times, but you also have to cook it with vinegar twice. This is all to remove the smell."
Geng Lishan is now more and more satisfied with Lin Xuzhen. There are really fewer and fewer young people like this who understand the ancient methods.
Take this dish as an example, if you just find a young chef from a restaurant to cook it, he will definitely serve it with oyster sauce, cooking wine, pepper, etc.
But in fact, cooking wine and various spices cannot be added to stir-fried mutton with green onions.
Because the mutton in this dish has its own aroma, once cooking wine and spices are added, the aroma of the meat will be completely suppressed, and the whole dish will be lost.
After everything was ready, Lin Xu set up the wok and started cooking.
He first slid the pan, then added a tablespoon of cold oil and turned the heat to maximum.
While waiting for the oil to heat up, he said to the camera:
"The firepower of small family stoves is small, so I suggest that when cooking this dish, no more than half a catty of meat should be cooked at a time. This way, it will fry and cook quickly, and there will be no soup. Otherwise, the water in the meat will be gurgled out, which will greatly affect the appearance.
."
These words made Zeng Xiaoqi's inner retreat even louder.
Before starting, she specifically asked if this dish was difficult.
Lin Xu said it was not difficult.
Isn’t it difficult when the requirements are so high?
Sure enough, the chef’s words can’t be trusted!
After the oil is hot, Lin Xu puts the chopped ginger and one-third of the minced garlic into the pot and fry them until they are fragrant.
Then pour the sliced meat into the pot and spread it out with a spoon immediately to allow the meat to change color quickly, which can lock in the moisture in the meat.
After all the meat slices are scattered, spoon half a spoonful of balsamic vinegar and cook it into the pot along the edge.
When vinegar evaporates, it can take away the odor in the meat and achieve the effect of removing fishy and odor.
Lin Xu didn’t forget to remind him when he was stir-frying:
"The vinegar must be cooked from the side of the pot, so that the vinegar can evaporate immediately. If you pour it directly into the pot, it will become sour lamb."
After cooking the vinegar, pour a little soy sauce into the pot.
This can not only add a little background color to the dishes, but also increase the sauce flavor of the dishes.
Finally, add a small spoonful of salt to add a little flavor to the meat.
By the time you reach this step, the seasonings have basically been put in.
Lin Xu held the pot in one hand and quickly stir-fried it with a spoon in the other hand. This had two purposes. One was to stir up the seasonings quickly, and the other was to speed up the evaporation of the water in the pot and prevent the meat slices from coming out of the soup.<
/p>
After all the meat slices are fully colored, add the minced garlic for the second time, then add the chopped scallions into the pot, and continue to stir-fry.
The aroma of garlic wafts out of the pot first, followed by the aroma of onions.
Stir-fry for seven or eight seconds. When the green onion slices in the pot have been stir-fried evenly, add some balsamic vinegar along the edge of the pot.
This step is to take away the last odor and make the mutton taste slightly sour, making it more appetizing.
After cooking the vinegar, stir-fry again. When the vinegar in the pot has evaporated, add the minced garlic for the last time. After stir-frying for a while, add some sesame oil along the edge of the pot.
Stir-fried mutton with green onion belongs to Shandong cuisine. The biggest feature of this cuisine is that almost every dish uses sesame oil to enhance the flavor.
After adding sesame oil, stir twice, turn off the heat and remove from the pot.
When placed on a plate, the meat slices are oily and exudes a strong aroma of green onions, while a little bit of soup seeps out from the bottom of the plate, which is in line with the characteristics of this dish's "oil-filled sauce".
"Wow, it smells so good."
Lin Xu put the wok and spoon back on the stove and said to Zeng Xiaoqi:
"Try it, Sister Xiaoqi, try the taste."
Zeng Xiaoqi did not move her chopsticks immediately, but ran to the side with the bowl, opened the rice cooker and filled herself with some steamed rice.
"When I first smelled it, I almost cried with greed. If I try it now, it must be paired with rice, otherwise such a perfect dish will be wasted."
She took a chopstick of vegetables with soup from the bottom of the plate, put it into the bowl, mixed it with the rice, and then put it in her mouth.
The moment he ate it, the host's face suddenly showed a shocked expression:
"Oh my god, isn't this food so delicious?"
The mutton is super tender, fragrant and chewy in the mouth, with a hint of appetizing sweet and sour taste.
The scallions inside are soft yet crispy, and taste sweet and chewy without leaving any residue. It goes perfectly with the mutton.
Zeng Xiaoqi feels that she has to add a new place to her favorite rice dish, and this fried lamb with green onions will definitely occupy a place.
This taste, this texture, the starting price is at least three bowls of rice.
I really can’t believe that a pile of mutton and a green onion cooked together can taste so good.
And the seasonings used are very simple. Apart from salt and soy sauce, the rest is just a little balsamic vinegar used in cooking pots. This is unbelievable.
“It’s delicious, it’s so delicious!”
After the shooting, the surrounding staff consciously began to serve themselves rice. After serving, they came here to pick up a pair of chopsticks and stir-fry the mutton with green onions, and ate it deliciously, imitating Zeng Xiaoqi.
Geng Lishan looked at everyone eating and said with a smile:
"Little friend Lin's craftsmanship is really impressive, and I have the nerve to try it."
He picked up a piece of mutton, put it into his mouth, chewed it slowly, and then slapped his thigh:
"It's delicious! It's so delicious! Xiaoyou Lin, I can see that you didn't try your best in the last competition, so you gave it up!"
It’s so frustrating to think that I have been thinking hard for many nights to formulate the game process, but I can’t force Xiaoyou Lin to use full power mode.
But this also illustrates how powerful Lin Xu’s cooking talent is.
He is truly someone who is held in God’s arms and fed!
It was already past five o'clock in the afternoon, and today's shooting officially ended. While everyone gathered around to taste the dishes on the table, Lin Xu quietly left the shooting scene with Geng Lishan.
Later, when people in the station deal with the couple casually, they have to enter the intense editing process. After editing, they have to be submitted to the station leader for review, so time is tight.
So the two of them didn’t bother everyone anymore.
After driving Geng Lishan to his doorstep, Lin Xu declined the calligrapher's invitation and drove to the West Fourth Ring Road, preparing to have dinner with Shen Baobao and his father-in-law and mother-in-law.
Geng Lishan walked into the house with his hands behind his back and found that Lele had returned from school again and was playing with a brand new laptop.
"Didn't your dad say he would wait until you get into college before buying a computer?"
"My dad didn't buy this, Brother Xu gave it to me."
Lin Xiaoyou?
Upon hearing this, Geng Lishan frowned:
"Girl, what are you doing collecting other people's things? How will grandpa face them in the future?"
Geng Lele smiled:
"Aren't you two going to be sworn brothers? Isn't it normal for me to accept a gift from my godfather?"
Geng Lishan: "..."
This is the truth, but you can’t ask for someone else’s computer.
"How much does this computer cost?"
"Sixty thousand or seventy thousand, the best configuration on the market...Old man, I didn't accept Brother Xu's things, but someone got the naming rights for three months based on your inscription. Brother Xu would be embarrassed if he didn't accept this gift.
If I accept your words, then if the advertising effect is not good, won’t it still be Lin Ji’s business that will lose money?”
You are so upright and honest and don’t accept any money. Brother Xu can also settle the accounts with his own brothers, okay?
Geng Lele knew the rules very well, so when Lin Xu sent the computer, the girl did not refuse.
After listening to his granddaughter's explanation, Geng Lishan finally understood Lin Xu's good intentions.
He sighed:
"Lin Xiaoyou is truly a gentleman from ancient times!"
In the kitchen of the West Fourth Ring Villa.
Shen Jiayue is handling the freshly soaked chicken wings under the guidance of Aunt Liu.
"Just cut it horizontally a few times. This kind of knife is not very particular... Yueyue, why don't I do it for you? Anyway, Xiaoxu is not here right now and no one knows."
"No, no, no, I want to cook myself!"
Since making various fruit cheeses last time, Baby Shen feels that the genes of a good wife and mother in his body have awakened.
Well, since I am engaged to Xu Bao, I must be a qualified wife and let Xu Bao have a steaming meal when he comes home!
So she plans to learn her favorite Coke chicken wings from Aunt Liu.
You have to learn this, and Xubao will be able to taste my craftsmanship every day from now on!
After all the chicken wings were recut, Aunt Liu said:
"Cut some green onion and ginger, then heat the oil in a pan and fry the chicken wings. When both sides are golden brown, add the green onion, ginger, salt, and then pour in a bottle of Coke. The method is very simple."
Hmm...it sounds really simple.
Baby Shen clumsily chopped some green onions and ginger, then set up a wok, heated it up, then poured in some cooking oil, then turned it around to pour out the fat.
Xubao explains the steps of sliding the pan every time, and my baby also learns it!
Hee hee, I am indeed a smart and beautiful cook!
Pour the oil again, put the chicken wings into the pan and fry slowly.
After frying one side, I turned it over under Aunt Liu's guidance and started frying the other side.
Fry both sides, add onions and ginger, and sprinkle in a small spoonful of salt.
At this time, the household nanny called Aunt Liu at the kitchen door and asked about the cleaning situation on the first floor. Aunt Liu said to Shen Baobao:
"Just take a bottle of Coke from the refrigerator and pour it in. I'll teach you how to collect the juice when I come back."
"Great Aunt Liu!"
Baby Shen opened the refrigerator in the kitchen and prepared to grab a bottle of Coke.
"Which flavor is better?"
She looked at the drinks in the refrigerator and was immediately attracted by the blue plum-flavored Coke.
Wow, this romantic blue color looks so high-end, and the Coca-Cola chicken wings will definitely be as romantic as the love between me and Xu Bao.
Well, it’s you!
Baby Shen took the bottle of blue plum-flavored Coke and returned to the stove. After unscrewing the lid, he poured tons of Coke in the bottle into the pot.
Then cover the lid, turn to medium heat and start simmering.
Haha, it’s time for my little chef Yueyue to show off her talents.
When you finish it later, be sure to take a photo and send it to Yan Bao, so that she can feel how awesome this cook is.
Uh-huh, let her know that not only is her figure inferior to mine, but her cooking skills are even worse.
Soon, the sweet aroma wafted out from the pot.
Baby Shen sniffed, it smelled like this!
She wanted to open the pot and take a look, but she was afraid that the aroma in the pot would dissipate, causing the chicken wings to become unpalatable.
The first time you cook, you must make it perfect!
While he was thinking about it, Lin Xu walked into the kitchen with his car keys:
"Why are you here? What's stewed in the pot?"
"The chef has prepared a surprise for you!"
Surprise?
Lin Xu walked to the stove and raised his hand to remove the pot lid.
Looking at the green chicken wings inside that seemed to have been tempered with poison, he turned his face and looked at his baby and said:
"This surprise is very well prepared. There is no need to prepare it next time."
"Why acridine Xubao?"
"This will make the police mistakenly think that you want to murder your husband."
Shen Baobao originally thought that her Xubao was joking, but when she saw the chicken wings in the pot, she was immediately frightened by the color of the chicken wings:
"Ah ah ah ah, why did the romantic blue color I specially prepared become like this?"
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When I was writing the ending, I suddenly wanted to drink plum-flavored Coke... This chapter has 6,200 words. Brothers, I actually updated the words today when my shoulders were not feeling well. I am just 200 words away from the goal of 12,000 words. Cross your arms. !By the way, please give me a monthly pass!
This chapter has been completed!