Listening to the "heartfelt" praise from his two sons, Xie Baomin sighed softly.
It’s useless. Both numbers are a bit useless.
Why don't you respond to the call and have a third child?
I really want to trade with the Geng family, and replace the two sons with a daughter.
It seems that Lele was not only specially recruited by Tsinghua University, but also has a very measured manner of speaking, while these two children have been developing like their uncle.
Chef Xie raised his head with the wine glass and took a long sip.
Bitter wine enters throat and causes pain in heart.jpg.
Lin Xu drank a small bowl of steamed squab that could make his eyebrows fall off, which further strengthened his idea of serving this dish.
With this flavor and texture, as long as it is new, it will definitely sell out!
After finishing the drink, he did not serve any more soup, but picked up the rice, picked up a piece of raw stir-fried squab made by his senior brother, and put it into his mouth.
As soon as you enter your mouth, the spicy and delicious flavor fills your entire mouth. The pungency of ginger, the numbness of Sichuan peppercorns, the spiciness of chili peppers and the aroma of pigeon meat all converge in your mouth.
As for the taste, the meat is coated with a gelatinous and viscous soup, which gives the pigeon meat an extra layer of plump texture.
This is the advantage of adding pork bone stock.
There is obviously no overcooking, but the soup is quite viscous, and the whole pot of food is fragrant.
In the soup, the outer skin of the pigeon is stewed until it is soft and sinewy, while the tender pigeon meat inside is tender, chewy and full of flavor.
Delicious!
It is truly worthy of the chef’s skill at the state banquet to make the pigeons so delicious.
The most classic thing is the subtle ginger flavor in the whole dish.
There is not much spicy feeling, but the fragrance is very strong.
When you eat this delicious dish, you can't help but want to take a bite of rice.
After finishing a piece of meat, Lin Xu spit out the bones in his mouth and gave Xie Baomin a thumbs up:
"Senior brother, your skills are really amazing. You actually made squab so delicious. It seems that you can't stop eating a bowl of rice today."
Next to him, Baby Shen also said:
"Indeed, it is super delicious. The pigeon meat is firm but not hard. It tastes fragrant but not woody. It is a perfect meal."
Cui Qingyuan took over the conversation:
"Not only is it served with rice, it's also served with wine. This pigeon meat tastes so good, and the more you chew it, the more delicious it gets... Director Zhou, Chef Xie, Boss Huang, come on, come on, let's go together."
Several people continued drinking with wine glasses in hand.
Dou Wenjing, who was sitting aside eating rice, asked:
"Isn't the salt-fried pork cooked by Master Wei exactly the same as the twice-cooked pork in Sichuan cuisine? Why is it called such a name? I thought it was salt-baked pork belly before it was served."
Zeng Xiaoqi, who is very knowledgeable about food, said:
"Salt-fried pork and twice-cooked pork are sister dishes of the same mother. Twice-cooked pork is to cook the pork butt meat thoroughly and then slice it and stir-fry it. However, this salt-fried pork omits the cooking step and uses raw meat slices directly. Come for speculation."
After all, she is the person in charge of the food column, and has also served as the host of the "Yanjing Food Sharing" topic for two years. Zeng Xiaoqi's theoretical knowledge of food is still very solid.
After saying that, Director Zeng suddenly felt the need to make a video to talk about this dish, and asked Lin Xu:
"Why don't you record a video about salt-fried pork after work starts?"
"Okay, let Wei Qian do the filming. It will just make him show his face. After all, he is also the head chef of Linji Cuisine. We need to let the audience in the capital know him. Can you give me some guidance then?"
Wei Qian has never recorded a TV show before, so he will inevitably be a little nervous at the beginning. Director Zeng will need full cooperation at that time, otherwise he will not be able to record a dish all morning.
Every time Zeng Xiaoqi suggests cooking a certain dish, she is always craving for the taste of that dish.
When she heard that she could eat fried pork with salt on the TV station, she said:
"No problem, no problem. You know my ability to control the field. I will never make any mistakes."
Haha, you can also eat delicious dishes after work.
Although it is not made by Boss Lin, it is cooked by Lin Kee's head chef himself, so the taste is definitely much better than that of ordinary chefs.
When the time comes, simmer a pot of rice and eat it right away.
Isn’t it better than going to the TV station cafeteria and queuing up?
"Xiao Lin's skills are really good. If it doesn't work, I have to take a photo and post it on WeChat to make those old guys angry."
Aunt Liang scooped up a small bowl of pigeon soup from the small steam pot in front of her and drank it hot. She was already sweating a little. The dizziness and stuffy nose caused by the cold were also relieved a lot. She felt that her whole body was refreshed. Transparent.
When your body is in good health, your mood will also become happy.
She took a photo of the small steam pot with her mobile phone and posted it in her circle of friends:
“After learning that I was feeling unwell due to the cold, the boss Xiao Lin from Linji Food on Yingchun Street specially made pigeon soup in a steam pot for me to drink. It tasted really delicious, even better than the steam pot chicken I had when traveling in southern Yunnan. ”
As soon as it was posted, all kinds of likes and comments flooded in.
Her circle is full of retired elderly people, who spend their days thinking about eating and drinking when they have nothing to do.
I didn’t expect that someone in the capital can actually make pigeon soup in a steam pot, and it looks pretty good. The soup is clear in color, with golden oily flowers, and it looks delicious at first glance.
Some people are inquiring about the specific location of the store, some are curious about the price of steamed squab, and some want to know if this dish can be eaten in the store now.
Anyway, it’s pretty exciting.
Aunt Liang filled another half bowl of soup and replied to the message while drinking.
These are Lin Ji's potential customers. You must help Xiao Lin win them over. Once these people like the taste of Lin Ji's food, you can encourage them to introduce new customers to the store.
We have old arms and legs, so we can’t help with anything else, but it’s no problem to introduce a few customers.
After finishing the soup, she took the pigeon out of the small steam pot, picked up a piece of meat from the pigeon's leg, dipped it in the ginger dipping sauce prepared beside it, and put it into her mouth.
Yeah, delicious.
The minced ginger has been deep-fried to remove the spiciness, leaving only the aroma.
It goes perfectly with pigeon meat.
Lin Xu took out a squab from the big steam pot, scooped some ginger paste into the plate in front of him and said:
"Originally, I wanted to make a scallion oil dipping sauce, but I thought that ginger makes you sweat and is more suitable for this cooling weather, so I changed it to ginger. Does it taste good?"
Aunt Liang felt warm in her heart.
What a good kid, no wonder the business in the store is so good.
She said to Lin Xu:
"I just posted it on WeChat Moments. Those old colleagues and sisters all want to know when the steam-pot squab will be available in the store, and they also want to have a taste..."
Are there customers here?
Lin Xu and Dou Wenjing looked at each other and then said:
"It will take about two or three days. It mainly depends on when the merchant will deliver the equipment. Now that the whole country is on holiday, the equipment delivery may not be so timely."
"Okay, it's okay. When you get online, just shout in the circle of friends and I'll notify them. There's no rush."
Lin Xu ate two bowls of rice and then went to the kitchen to work on dinner.
I’m going to serve dry pot cauliflower tonight, so I have to prepare the dry pot and everything else so that I won’t be in a hurry and have to find it.
In addition, the stones used in this stone cooking dish must also be cleaned and soaked to prevent vegetable leaves from sticking to the surface of the stones and being fried in the oil pan.
When there are many meals in the store, all aspects must be taken into consideration.
Otherwise, a careless move may cause the food to overturn or cause a dangerous accident.
Outside, Zeng Xiaoqi, who had almost eaten, took her mobile phone and sent a photo taken during the meal to the group, and said somewhat proudly:
"Boss Lin is so awesome. He actually thought of using a steam pot to make pigeons. The taste is so delicious. I feel better after just drinking it."
I was in a hurry to eat and didn’t bother to post my hair.
But now that I’ve eaten and drank enough, it’s time to post a wave of photos to put the poison in.
After all, we still have a relative on the prairie that we haven’t yet drunk.
You have to vividly describe the taste and the ingredients used, so that your loved ones can relate to it.
Sure enough, as soon as the photo was posted, Chen Yan posted a crazy emoticon.
Everyone else in the group was in the store, but she was traveling on the Hulun Prairie. Director Zeng's actions were like lice on a bald man's head - it was obvious.
"You actually secretly drink pigeon! soup! behind my back!"
Chen is very angry.
She is not a person who swallows her anger. Since you poisoned me, don’t blame me for fighting poison with poison!
Soon, a short video of eating hotpot mutton appeared in the group.
Shabu-shabu mutton is not common, but there is a piece of meat hanging next to the shabu-shabu pot. A waiter wearing a Mongolian robe holds a knife and slices the fresh mutton on the spot and puts it into the pot. This is a bit interesting.
What's more, there is chive sauce on the table that goes very well with the mutton.
"I wanted to eat meat at noon. The lamb was slaughtered on site and cut up on site. I ate it while mourning for the lamb. The lamb was not smelly at all and it was very satisfying!"
Watching the shabu-shabu scene on the video, Director Zeng was immediately hit hard:
"You actually eat freshly cut shabu-shabu meat?"
Isn’t this too cruel?
She has the feeling of hurting her enemy a thousand times and losing herself eight hundred.
"When will you come back, Mr. Chen? Someone seems to be waiting for you to give you glass shoes."
Since poisoning doesn’t work, let’s find another way.
Sure enough, when he mentioned this incident, Mr. Chen immediately became less tit-for-tat:
"I have a whole cupboard of shoes, do you need someone else to give them to you? The signal is a little bad right now, so I won't talk anymore. I'll go for another horse ride and get ready for dinner."
Zeng Xiaoqi proudly said to Shu Yun who was drinking pigeon soup next to her:
"Hmph, women all have weaknesses. Now I have grabbed Mr. Chen's little tail."
Shu Yun took a sip of soup, and then looked at Zeng Xiaoqi's bear with meaningful eyes.
Zeng Xiaoqi: "!
”
Ahhhhh, Shu Yun is so bad, curse her bear to droop early!
Why do I shoot myself in the foot every time?
It feels so uncomfortable to be at the bottom!
After five o'clock in the afternoon, customers came to the store in twos and threes.
They did not order and report the meal immediately, but went straight to the service counter and surrounded Dundun.
"Is this the cat?"
"That's it, Fei Dudu looks so cute."
"The netizens are right, this little guy really has a stinky face and doesn't care about anyone."
"If I can program and play the piano, that's how I see you."
"The performance is so physical and spiritual, and he does have the capital to be arrogant...those stars who have no acting skills have a much bigger temper than Dundun."
"That's indeed true. Come on, Dundun, give your sister a smile!"
"There's me and I, and I want to take a photo too."
"..."
After taking the photos, everyone found a seat and sat down. By the way, they picked up the tablet handed to them by the waiter and started checking out the dishes they wanted to eat.
When everyone saw that today’s recommendation on the homepage was dry-pot cauliflower, they immediately became energetic:
"Is this the dry-pot cauliflower that someone posted under Lin Ji's topic today? Come and have one."
After ordering the dry pot cauliflower, and then ordering some other dishes, today’s dry rice meal is about to begin.
Not long after, the dishes were served, and the crisp texture and spicy taste of the dry pot cauliflower immediately opened up the taste buds of the customers.
At 5:30 in the afternoon, Lin Xu went downstairs to see off his well-fed senior brother and his wife, Mr. and Mrs. Zhou, Cui Qingyuan and Lao Huang.
"Dad, I want to eat grilled fish tomorrow, the kind you can eat in grilled fish restaurants where you can rinse it with vegetables. Can you cook it?"
When Xie Baomin was looking downcast, he heard Xie Yufei ask this and immediately said:
"Of course I can cook it. Do you want to eat it? If you want to eat it, I will buy a Qingjiang fish tomorrow and we can cook it at home."
When he heard that he could make it at home, Xie Yufei and Xie Yuhang looked at each other with joy.
The second son Xie Yuhang asked next:
"Then I want to eat fish that is slurping with hot oil in the pot?"
Xie Baomin didn't react for a while and turned to look at Lin Xu:
"Junior brother, what dish is Yuhang talking about?"
"Boiling fish is a variant of boiled fish. Chef Dai taught me this in Building 10. He almost got beaten by Chef Guo that day..."
"I understand, this is easier than grilling fish... Let's go home. Old Huang Ming'er, don't forget to give me two fish, one Qingjiang fish and one black fish. My son wants to eat fish, I have to take care of it at home.
”
Lao Huang was waiting for the driver he called. After hearing this, he waved his hand and said:
"No problem, you two can just say whatever else you want to eat."
The two brothers looked at each other. They just wanted to eat some spicy and delicious dishes this holiday, but they had no idea what to eat.
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After sitting in the car, Su Peipei started the car and took her husband and son back.
When the car exited Yingchun Street, Xie Baomin pointed to the restaurants on both sides of the road and said:
"In Yanjing City, as long as it's a dish available in a restaurant, you two can tell me that there's nothing I can't cook!"
It was the first time for the brothers to hear their father say such big words, and they were somewhat uncomfortable.
Not long after, Lao Xie, who was sitting in the passenger seat, fell into a deep sleep. Xie Yufei whispered to Su Peipei, who was driving:
"Mom, what happened to my dad today?"
"I'm so sad..."
Sad?
Su Peipei sighed and said:
"Your father is the executive chef of the Diaoyutai State Guesthouse. He has hosted countless foreign guests. Many foreign heads of state are his fans and like his cooking. In the eyes of you two brothers, he is not as good as the chef in the school cafeteria.
, how sad do you think he is?"
The two brothers opened their mouths, not expecting their father to be so powerful.
Su Peipei became more and more angry as she talked:
"When you go home, each person should write a review, no less than a thousand words, otherwise the living expenses will be halved next month!"
"Yes..."
"I know, Mom!"
After October 5th, the National Day holiday comes to an end.
At noon on the 6th, Lin Xu stood at the door and saw off Liang Hanwen and others who had finished their trip to the capital.
Everyone took the subway to the train station carrying roast chicken and other braised food.
After arriving at the station on the train I took, I carried my big and small bags to the carriage, put my luggage away, and couldn't wait to open Lin Ji's braised food, eating while looking at the scenery outside the car window.
"Young man, which braised food restaurant in Beijing is this? The Eighth Building?"
"No, this is Lin Kee's, Lin Kee Food on Yingchun Street, North Fourth Ring Road."
"Linji Food? I've never heard of it. Is it a time-honored brand?"
"It's not a time-honored brand, it's a new one, but the taste is better than the time-honored one. Try this chicken leg and see if it's better than the time-honored one?"
"Hey, it's true. I have to try it next time I come to the capital. It tastes really good."
"..."
These die-hard Lin Ji fans helped spread the word invisibly on the way back.
At the entrance of the store, Lin Xu said goodbye to everyone one by one.
When they were almost gone, he tugged on the autumn sleeves under the chef's uniform.
The weather is getting colder, and chef clothes can no longer be worn alone. You have to wear an autumn coat underneath, otherwise you will be freezing when you go out.
After sending away the out-of-town customers, he was just about to enter the store when he saw old fisherman Sun Tou hurried from home carrying seven or eight carps not far away.
These carp seem to be tied up with ropes. They weigh about two kilograms and look quite plump.
Seeing Lin Xu, Lao Suntou shouted:
"Boss Xiao Lin, do you want fish? I caught a lot of fish this morning. I caught more than a dozen carps in one go. I can't finish them all at home. I plan to sell them to Lao Yu here. If you want them, I'll give them all to you."
/p>
Exploded?
Awesome.
Lin Xu walked over and saw that the fish were still alive. Autumn is when the fish are fat. These carps were glowing with golden light, and they looked wild at first glance.
He smiled and said:
"Uncle Sun is still very good. I have caught fish in the past, but I couldn't catch it every time. Instead, I fed the fish very fat."
When it comes to fishing, Lao Suntou gets excited:
"These are all experienced. If you want to fish someday, I will take you to the suburbs to ensure that you can quickly master the essentials of fishing."
Lin Xu collected all these fish.
He originally wanted to give Old Sun the money, but the old man didn't want it, so he packed two roast chickens for him.
Lin Xu took the fish to the store and put it directly into the aquarium.
"Wow, this fish looks so plump. Where did you get Xu Bao?"
"In exchange for roast chicken and Uncle Sun."
Change?
Now in the era of electronic payment, you still practice bartering?
Looking at the carp swimming in the aquarium, Shen Baobao asked curiously:
"What's the best way to eat this fish? We haven't eaten fish recently, how about..."
She didn't say anything further, but the meaning behind her words was very clear.
I want to eat fish~~~
Lin Xu said:
"Let's fish out two of them and make them into roasted fish this afternoon. We haven't eaten them yet. Let's try them together."
Dry roasted fish?
It sounds delicious.
"What kind of dry cooking method is it? No oil? No water?"
Lin Xu smiled and held the girl's delicate palm:
"This dish requires both oil and water. The only requirement is to boil the water dry so that the oil is visible but not the juice. You can try it when it is ready this afternoon. It seems to taste pretty good."
"Okay... By the way, Xubao, the front desk just received a call from the Steinway store, asking about the dimensions of our living room."
Lin Xu was thinking about making roasted fish and asked casually:
"Why are they asking this? Are you planning to give us a piano?"
"You guessed it right, they really want to send a piano."
Lin Xu:??????
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On the first day of October, I wish you all a happy holiday! Add a new chapter to the leader of this book [Mr. Cat Cerys]. Please give me a guaranteed monthly vote. Starting from today, I will add a new chapter every time the monthly vote exceeds 1,000. Please vote enthusiastically! I
Gotta go to bed, good night!
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