Speaking of salt-baked dishes, the first thing Lin Xu thinks of is salt-baked chicken.
This dish was created by the Hakka people during their migration. Because of its strong taste, unique aroma, it has become a signature Cantonese dish as famous as white-cut chicken.
But it was a bit risky for Lin Xu to rashly make salt-baked chicken without any knowledge of related dishes.
The time is only four hours, and according to the online tutorial, the salt-baked chicken only takes two hours to marinate, and one hour to bake. The remaining hour also requires washing the chicken, frying the salt, etc. The time is too tight.
Even if it is done well, it is just a completed dish.
There is a slight gap from the requirements of Sandao.
Therefore, if you want to complete this task, you still have to choose ingredients that are easy to use and quick to master.
Based on the idea of three cobblers killing Zhuge Liang, Lin Xu looked at the generals in the kitchen and asked:
"What kind of salt-baked dishes have you tried? It's simple and quick to make."
There is actually a bug in this mission. Lin Xu now has enough points and can redeem three excellent salt-baked dishes from the points mall, which adds up to a maximum of 500,000 or 600,000 points.
But after completing the mission, you can obtain excellent general salt baking techniques.
It is definitely a good deal to exchange hundreds of thousands of points for an excellent universal technique.
But Lin Xu didn't do this. He felt that the reason why the system left such an obvious loophole was that he might be waiting for him to jump in.
Just follow the task requirements honestly.
And the mission description mentions exploration, so enjoy the fun of food exploration.
Several head chefs and head chefs immediately gave suggestions:
"Salt-baked pork liver, bury the pork liver in hot salt and simmer for fifty minutes. The kids next door will be so greedy that they will cry."
"Salt-baked peanuts, a great drinker."
"Salt-baked... salt-baked quail... eggs... fragrant, very fragrant!"
"Salt-baked prawns, just bury the live shrimps in the salt and don't worry about anything. Not to mention the kids next door, even the adults next door can't resist this temptation."
"..."
When there are more people, your ideas become more open.
Soon, various salt-baked dishes were figured out.
Salt-baked broad beans, salt-baked soybeans, salt-baked walnuts, salt-baked cashews, salt-baked pumpkin seeds... Nuts and salt-baked are a perfect match, and everyone can name a bunch of dishes in this category alone.
In addition, there are salt-baked pork loin, salt-baked lamb loin, salt-baked chicken loin, salt-baked chicken gizzard and other dishes, which also meet the requirements of short, flat and fast.
After listening to everyone's suggestions, Lin Xu, who was worried at first, suddenly felt like "this turns out to be a sub-question".
There are so many salt-baked dishes, and they are all easy to prepare. I can’t believe that I couldn’t even make three of them within four hours.
Thinking of this, Lin Xu immediately started to prepare.
The first is the quail eggs mentioned by Qin Wei.
The reason why I chose this delicacy is because the salt-baked quail eggs do not need to be seasoned at all, and you can taste the aroma of the eggs being cooked, so the difficulty is relatively low.
There is large grain sea salt in the back kitchen. This kind of salt has rich flavor and loose texture, which is very similar to the coarse salt used to make salt-baked chicken.
But unlike coarse salt, this refined large-grained sea salt is usually sprinkled when making high-end seafood or steak dishes. It does not have the harmful substances in coarse salt and can be in direct contact with the ingredients.
The only disadvantage of this salt is its high price.
However, compared with the excellent salt baking technique, this cost is negligible.
Lin Xu brought a small pot of quail eggs, poured them into clean water and gently washed the eggshells, which would make them cleaner and safer to eat.
After washing the eggshells, use kitchen paper to dry the surface moisture and place them in a basket for later use.
When making salt-baked dishes, the surface of the ingredients must not be wet, otherwise the water will melt the salt, making the dishes salty and bitter.
Without moisture, the salt will remain dry, and there will not be much salty flavor on the ingredients, only the rich deliciousness of the salt.
"The Exotic Land Development of Vegetable-Growing Skeletons"
After preparing the quail eggs, Lin Xu found a wok that he didn't usually use and prepared it as a salt-baking pot.
Table salt is corrosive to iron to a certain extent and will damage the pot. Therefore, when making salt-baked dishes, one must either use a stainless steel pot, a casserole, or an iron pot that is about to be eliminated.
Chefs would be reluctant to use a normally used wok for salt baking.
Wash the pot, heat it on the stove, and then pour in four packets of large grain sea salt.
After pouring in, stir-fry gently with a spoon and let the salt slowly heat up.
When turning, be careful to turn the salt all the way to the bottom, so that it will be heated evenly and the baked ingredients will not be easily lost.
In order to make the baked quail eggs smell more fragrant, Lin Xu grabbed a handful of star anise inside after the salt temperature came up slightly.
Star anise can add a bland aroma to salt, making it smell like meat.
Although this does not improve the quail eggs that are eaten while peeling, the smell of the eggshells should also improve the system's evaluation. But for exploration, you have to use a variety of methods.
Star anise is relatively resistant to frying, so it needs to be added in advance.
Wait until the aroma of the star anise comes out, then add the peppercorns and dried chili segments, and continue to stir-fry.
At this time, the salt in the pot has obviously become dry, and it is much easier to stir than when it was first poured into the pot, and the rustling sound of the salt grains is also clearer.
After a while, the spicy smell also spread out.
Lin Xu added a handful of fennel to the pot, stirred it evenly and then it was ready to bake.
First, fill at least half of the salt in the pot, and then turn down the heat on the stove to a minimum, just like the flame of a candle. Because the fire is too high, the quail eggs will easily fall out.
Use a spoon to make a nest for the remaining salt in the pot so that the thickness of the salt at the bottom of the pot is even.
Then place the quail eggs one by one on the salt. After placing them, pour the salt in and bury the quail eggs completely.
Cover the pot and start baking.
The so-called baking is to simmer the ingredients through a certain medium. In addition to salt baking, there are also water baking, air baking and other methods.
After baking the quail eggs, Lin Xu thought for a while, then boiled a pot of water on the stove nearby, added a large bowl of braised pork soup to the water, and brought to a boil over high heat.
Then pour a small basin of washed peanuts into the stewed soup.
Now that you’ve made salt-baked quail eggs, let’s also make salt-baked peanuts.
The reason why he chose to boil it in brine is to increase the flavor of the brine, so that the baked peanuts will be more delicious and delicious.
Of course, the system score will be higher.
Well, in order to make the prepared peanuts reach the excellent level, boil them directly in brine and then bake them. This will give a stronger aroma than baking them directly, and the score will naturally increase.
"Why are you suddenly obsessed with salt-baked food? Salt-baked quail eggs and salt-baked peanuts are both very alcoholic. Is it to secretly satisfy your father-in-law's craving?"
Wei Qian came over, as if he could see through Lin Xu's little thoughts.
Lin Xu said:
"Not only for my father-in-law, I always like to eat some snacks before going to bed these two nights. Peanuts are nutritious and satiating. Isn't it better than eating snacks?"
After speaking, he looked at Wei Gan and asked:
"Why don't you come too? You can watch TV series or something in the evening, so you won't be destitute."
"That's not okay. If Tiantian finds out that I secretly eat snacks at night, she might throw her over her shoulder again. I don't dare to provoke her..."
Over the shoulder? Fall?
The surrounding area suddenly became quiet. Not only Lin Xu was stunned, but even Zhu Yong and Qin Weizhuang Yizhou also looked over.
Everyone didn't think it was anything to flirt with each other, but the two of them actually secretly had sex with each other in private. It didn't look like what a normal couple should be like.
I feel like I missed a lot of great drama!
Zhu Yong took a bite of the tomato he was cutting:
"Old Wei, I just told you about the shoulder throw. I don't mean anything else. I just want to know what it feels like. Although I have received a lot of punches, I have never experienced a shoulder throw..."
Zhuang Yizhou was also watching the excitement and came over without taking it too seriously:
"Tell me, if it's fun, I'll try it with your girlfriend."
It shouldn't be fun to see Wei Qian grinning like that, but whether this kind of thing is fun or not is secondary, the main reason is that I haven't seen it before.
Who would have thought that the store’s head chef and front-of-house manager would be so awesome.
Wei Qian glared at several people angrily:
"Gungungun, why are you making noises? If you continue to make noises, I will arrange cooking for both of you tonight."
After saying that, he went to the pastry shop next door.
If I can’t afford to offend you, why can’t I afford to hide?
Ten minutes later, Lin Xu took out the peanuts from the stewed soup and picked out the stewed ingredients, leaving only the peanuts.
The salt-baked quail eggs are almost ready now.
When you open the lid of the pot, you will first be greeted by a strong smell of spices, mixed with the unique freshness of sea salt. When you close your eyes, it feels like braised seafood is being cooked in the pot.
At this time, the sea salt in the pot has formed into large chunks.
Lin Xu turned off the heat on the stove, then carefully shoveled the salt blocks apart with a spatula, and then used a large colander to filter out the quail eggs and spices in the salt blocks.
The salt will need to be fried in peanuts later. If there are spices in it, it will be easily lost, so it needs to be filtered out at this time.
Strain out all the quail eggs and spices, then bring a plate, place two lettuce leaves on the plate, and place the baked quail eggs on top.
After setting it up, Lin Xu looked at it with a discerning eye.
[Level: Excellent]
Done!
He picked up a quail egg, cracked it open, and peeled off the shell, revealing the richly fragrant quail egg inside.
I don’t know whether it was baked too high or for a long time, but the lower half of the quail eggs was slightly browned, but it tasted good in the mouth and the aroma was very rich.
This is much more delicious than boiled quail eggs directly.
With the quail egg base, Lin Xu is confident about the next two dishes.
Turn the heat back on and put the pot with sea salt on the stove to heat it up. While it is burning, use a spoon to constantly break up the agglomerated sea salt.
When the salt is stir-fried again, use a slotted spoon to filter out the missing spices, then pour the water-drained peanuts into the pot and start stir-frying.
When the peanuts are just put into the pot, the outside will be covered with salt because of the moisture.
But it’s okay, just continue to stir-fry over high heat.
Salt-baked peanuts are different from salt-baked quail eggs. Quail eggs need to be buried in salt and stewed, while peanuts need to be stir-fried constantly.
This not only keeps the salt in a loose state, but also allows the peanuts to be heated evenly.
Soon, the salt particles coated on the surface of the peanuts gradually began to decrease. Finally, the surface of the peanuts became dry and the salt particles became loose again.
When there is a crackling sound, it means that the peanuts have been cooked.
Turn off the heat, cover the peanuts with salt, and simmer for a while.
The reason for doing this was learned from the salt-baked quail eggs I just made.
Use hot salt to bury the ingredients. The salt's unique water absorption properties will absorb the moisture inside the ingredients.
The water on the surface of the quail eggs had just been wiped dry, but the salt still absorbed a lot of water and even formed into large pieces, so Lin Xu also wanted to try it when making peanuts.
If you can do it, it is equivalent to mastering a small skill.
If it doesn’t work, there’s nothing to lose, just some peanuts at most.
For Linji Food now, this loss is almost negligible.
He didn't dare to simmer it for too long, and he didn't even close the lid.
After about two or three minutes, the peanuts buried in the salt were pulled out.
Then strain it with a colander, put all the peanuts into a tray and spread them out to prevent the remaining heat from losing the peanuts.
While the peanuts were drying, Lin Xu took a cucumber and cut it vertically, placed half of it flat on the eucalyptus board, and cut the cucumber into slices with a diagonal knife.
After cutting, arrange the cucumber slices in a circle on the plate, with the arc facing outward to create a flower shape as much as possible.
When the peanuts are almost dry, use a spoon to carefully place them in the middle.
The quality is not enough, just make it up by putting it on the plate.
All high-end dishes pay attention to presentation, which shows that presentation is also part of the food score.
Lin Xu didn't have much confidence in this plate of peanuts, so he simply put on a pose. He didn't expect to get a high rating, as long as he could reach the excellent level.
For the first time since joining the industry, I have the feeling of "Long live 60 points".
After setting it up, I looked at it with my discerning eye and found that it was actually an excellent grade.
This...
Lin Xu picked up a peanut and tasted it. The texture was crispy, salty and delicious. When he tasted it carefully, he could taste the subtle braised aroma in the peanuts.
This gave him a new understanding of salt baking.
This method is simply an amplifier of the flavor of the ingredients.
Of the two dishes I just made, both the quail eggs and the peanuts are much more fragrant than usual, and they also have a unique umami flavor of sea salt.
I really didn’t expect that I would come up with an outstanding dish while messing around with nothing.
This is really an unexpected bonus!
The last dish is left.
In the blink of an eye, two salt-baked dishes were made. Taking advantage of the advantages of making nuts, Lin Xu thought about it and made salt-baked cashews in the same way as salt-baked peanuts.
"The host has made three salt-baked dishes of at least excellent level within four hours, completed the side task [Technique Exploration], and obtained the excellent-level general cooking technique - salt baking. Congratulations to the host."
Finally done.
Lin Xu put the three salt-baked dishes on the workbench, and then said to everyone:
"Come and try it and see how it tastes."
Zhu Yong asked curiously:
"Aren't you going to keep it for Uncle Shen? How can you keep it if we eat it?"
"It's still early for him to get off work. The quail eggs will be cold when he gets back. I'll make some when I get off work soon. Anyway, this pot of salt can be used repeatedly and there are plenty of quail eggs."
Upon hearing this, everyone stopped being polite and gathered around to start tasting.
The quail eggs are fragrant and fresh, the peanuts are crispy and have the flavor of braised meat, and the cashews are also crispy and delicious, with a strong umami flavor, but not salty.
Delicious.
These snacks are quite delicious.
The boss’s skills are really good and everything he makes is delicious.
Everyone was full of praise for Lin Xu’s craftsmanship, but it’s a pity that you can’t drink during working hours, otherwise you would have to drink two glasses of this delicious appetizer.
It’s around five o’clock in the afternoon.
Shen Guofu drove to the store with Han Shuzhen.
I was originally going to ask Lin Xu how to stew astragalus soup, but when I saw the freshly made salt-baked peanuts, salt-baked cashews, and salt-baked quail eggs, I couldn't help but lick my lower lips.
"Honey, we're all here, and Xiaoxu is all in for it. How about we taste it before we go back?"
Han Shuzhen gave him a helpless look:
"Then it starts tomorrow. We will leave for Yinzhou at the end of the month. By then we will be climbing mountains and living in tents. It's not okay if you are not in good health. Don't blame me for not waiting for you then."
"No, no, I will never fall behind, just watch it!"
Just as he was talking, Shen Baobao and Chen Yan also came to have dinner after get off work.
When she saw the salt-baked dishes, Chen Yan was immediately interested:
"Brother-in-law, this salt-baked dish tastes really good. Do you like it? If you like it, I want to try it."
When it comes to other dishes, Lin Xu really can't guarantee that her sister-in-law can learn it, but this kind of salt-baked dish is really not that difficult if you have some hands. As long as you grasp the time and don't turn on the high heat when baking, it won't overturn.
He smiled and said:
"It's very simple. You can learn it if you want to."
Baobao Shen, who was peeling quail eggs, asked curiously:
"Yanbao, are you planning to give us a birthday party in person on your birthday? Why have you suddenly become so hardworking? If you went to school like this back then, maybe our family will have a top student from Qingbei. Unlike me, we are destined to go there.
Central Finance is looking for my Xubao, but I can’t change my choice.”
Chen Yan: "..."
Sister, do you have a disease that makes you feel uncomfortable if you don’t spread dog food?
Spreading dog food and spreading inertia is this?
She said:
"I just want to learn. You have your brother-in-law to cook for you. I am alone and I will starve if I don't know how to cook. Besides, there is a lot of fun in cooking. Isn't this more enjoyable than playing those virtual games?"
Baby Shen rolled his eyes:
"Then I'll learn too!"
I am the real executive chef of Lin Kee Gourmet, so I can’t let fake products surpass me.
Thinking of this, the two sisters went to the dressing room to change into chef uniforms, planning to seriously learn this salt-baking technique in the small kitchen next to the roast duck stove.
Six o'clock in the afternoon.
Ren Jie walked out of the Yingchun Street Police Station next to Haidian Middle School.
The team recently asked him to sort out some criminal case files, and some of them have not yet been closed. He has to come to the police station that handles these cases to compile the files.
I didn't pay attention to the time in the stall, and I accidentally reached this point, and it wasn't finished yet.
When he left the stall, he saw many people queuing up to get food in the canteen. He didn't feel embarrassed to go there. Instead, he made an excuse that he had made an appointment with friends and planned to go out and grab some food.
Everyone was wearing police uniforms, but I was in civilian clothes.
This is too conspicuous and embarrassing, so why not just come out and make a casual comment?
Standing at the intersection of Yingchun Street, he dismissed Caoji mutton soup in one second and strode towards Linji Food.
Well, now that the card has been recharged, let’s go in and have a bowl of noodles.
It’s so amazing that it’s been posted online, let’s try it too.
The flow of people on Yingchun Street is very large, and many people are walking around eating fried dumplings. Smelling this smell, Ren Jie feels hungry unconsciously.
When he arrived at the entrance of Yingchun Street, he saw many luxury cars parked at the door.
There was a Bentley and an X5. As he was looking at it, a white Porsche 911 caught his eye.
What's going on?
Why did you encounter this car again?
Other cars looked fine to him, but when he saw the Porsche, he felt unhappy.
If I had the chance to be a traffic policeman, I would definitely come to Yingchun Street to put a sticker on this car.
Thinking of this, he walked into the door of Linji Food, casually glanced in the direction of the stairs, and the little helper pretending to be the chef flashed in his mind.
I don’t know if she is busy today...
I found a seat by the window in the lobby, and as soon as I sat down, the waiter brought a pot of hot tea and a menu by the way.
Ren Jie took it and flipped through it casually. When he saw the prices of the dishes at the back, he couldn't help but grin. The noodles were okay, but the prices of the dishes were really beyond the reach of people of his class.
"I'll have a big bowl of tomato and egg noodles, half of lotus root in ginger sauce, and half of pressed pork head."
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After saying that, he closed the menu and handed it to the waiter.
At the service desk, Shu Yun took her cell phone and sent a message to Chen Yan:
"Officer Ren is here, probably for dinner. I ordered half a portion of lotus root, half a portion of pressed pork head, and a bowl of tomato and egg noodles."
After receiving the news, Chen Yan, who had just dished out a portion of salt-baked quail eggs, immediately walked downstairs with a plate in hand, and was about to let people have a taste, when a white mouse was delivered to her door.
Her watch pendants are all in her bag.
My brother-in-law said that you should not wear jewelry on your wrists when cooking.
The reason why I took the pendant off was that it was contaminated with oil fumes.
Then you have to spend money to wash it, which is really troublesome.
When we got downstairs, the two side dishes Ren Jie ordered were also delivered to us.
"Hello, Officer Ren, I just made some salt-baked quail eggs, please help me taste it."
"I didn't..."
Ren Jie looked up at Chen Yan, then at Shu Yun who looked like he was eating melon at the reception desk in the distance, and immediately understood what was going on.
He smiled and asked:
"Isn't this the time when the passenger flow is the largest? Isn't it busy?"
"I'm not busy, everything has been arranged."
Chen Yan sat down and was about to pick up a quail egg, peel it open and taste it, when her cell phone suddenly rang, so she put down the quail egg and took out her cell phone from her pocket.
It's an unknown number from out of town.
As soon as the connection was connected, a voice with a heavy southern accent came from the receiver:
"Hello, I am from the Haidian Branch of the Yanjing Municipal Public Security Bureau..."
Chen Yan:??????
From the Public Security Bureau?
She said to Ren Jie:
"The person on the phone said he was from Haidian Branch."
Ren Jie said immediately after hearing this:
"It must be a scam... call me and open it hands-free."
Chen Yan clicked on the speakerphone and handed it to Ren Jie, and then picked up the quail eggs she had just put down. She hadn't tasted them yet, so she had to taste them.
At this time, the person calling on the mobile phone was still chattering.
Ren Jie interrupted the other party:
"Brother, during the Mid-Autumn Festival two days ago, did you get any moon cakes to eat in northern Myanmar? How is today's task? If you don't complete it, will you be beaten at night?"
Chen Yan is very curious, why are you so intimate here?
Can this also make the other party come back and surrender?
As soon as she stuffed the peeled quail eggs into her mouth, a whimpering sound came from the phone.
Chen Yan: "!
”
What's going on?
It was just a casual chat about family matters, but it made the other party cry.
Is this little policeman capable of magic?
People can be made to cry with just a phone call, but I have been using my identity as executive chef to deceive Ren Jie, and when I am exposed later, why don’t I cry all the time?
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I lose track of time as soon as inspiration comes. Sorry everyone, this chapter has 6200 words. Please vote for me!
This chapter has been completed!