The lunch meal is quite simple.
Braised vermicelli with cabbage and pork, braised rapeseed with Xianggu, braised lamb with skin, and pork ribs soup.
Three dishes and one soup are exactly the staff meals in Building 2.
Although the head chefs are all here, they have just tasted the delicious clear soup noodles, so the main meal will be a little simpler. Anyway, even if they are good, everyone will continue to appreciate the texture and taste of the clear soup noodles.
Lin Xu discovered that mutton with skin braised tastes really good, especially the skin, which tastes soft and waxy.
I am used to eating skinless mutton. When I suddenly eat this kind of mutton, I always feel like eating pork, but the taste of the meat is not comparable to that of pork.
After a bowl of soupy noodles, Lin Xu didn't feel full, but his appetite was whetted.
At this moment, with the delicious braised lamb with skin and pork and cabbage stewed with vermicelli, Lin Xu ate two large bowls of rice in one go, which was really satisfying.
"Brother Lin likes to eat big stews? When you're not busy, go to our building on the 8th. The Northeastern cuisine is more authentic than that of Jiban, Jiban, Liaobandu."
Yuan Debiao stood up and served himself another bowl of rice.
I continued to eat the stewed vermicelli with pork and cabbage.
The vermicelli is smooth and tender, soaked up with the soup, and tastes more delicious than the meat, while the cabbage is stewed to a crisp, which makes you feel warm and comfortable when you eat it.
The black office Jiban and Liaoban he was talking about are the offices in Beijing of the northeastern provinces and are famous for their authentic Northeastern cuisine.
Lin Xu filled a bowl of pork rib soup, took two sips, and said with a smile:
"When I'm not busy, I'll go find Brother Biao to eat meat."
"That's necessary. Tell me in advance when you come. Brother Biao will cook some meat for you. We don't have anything else in Northeastern cuisine. The meat is enough."
Song Dahai muttered:
"I usually don't even lend you a cold-water fish, but now I'm being extremely generous. Don't really go, Master Lin. Lao Yuan is just being polite. If you really go, he'll be anxious."
Hearing what he said, Yuan Debiao suddenly stared:
"Old Song, if you keep chirping, believe it or not, I will get a bottle of herbicide and apply fertilizer to your vegetable field?"
It’s okay not to mention the grass. When mentioning this crop, Song Dahai immediately said:
"Go quickly, I'm looking at that piece of land."
The sugarcane I planted was ruined by everyone before I could eat it. I finally planted some green vegetables and worked hard to tend to them every day. However, one night when they were about to grow, most of them suddenly disappeared.
There's not too much leftover green vegetables, just enough to stir-fry.
From then on, Song Dahai finally understood that he should not engage in such small hobbies in Diaoyutai.
Otherwise, the more hobbies you have, the more shortcomings you have.
Look at Lao Xie and Lao Dai. He doesn’t grow vegetables or flowers and has no other hobbies. No one can take revenge even if they want to retaliate.
After eating and drinking, Lin Xu chatted with his senior brother for a while, then drove to Building 18 with Lao Dai, preparing to pack some braised snacks.
Arriving at the back kitchen, Lin Xu saw that the iron rack in the braised food department specifically for drying ducks was hung with white-striped ducks that were fragrant and braised. It looked like they had been braised.
Next morning, reddish-brown syrup was boiling in the pot, and the unique aroma of caramel made people feel comfortable all over.
"Hasn't it started to explode yet?"
"No, I just put on the first coat of syrup, and after it's dry, I'll start frying... yo, Master Lin is here."
The people in the braised food department greeted me warmly.
Lin Xu asked with a smile:
"I can smell the fragrance from afar. Is there nothing that an outsider like me can't see?"
Dai Jianli quickly fished out a few spicy rabbit heads that were being soaked in a stewed soup bucket nearby, put them on a plate and handed them to Lin Xu:
"You are the supervisor of the catering department, and the kitchens in all buildings are open to you...Brother, let's try it first. The sweet-skinned duck will probably have to wait a while. Do you want other braised dishes?"
They are also available in other duck goods stores.
Lin Xu is not very interested. He only plans to get sweet duck and spicy rabbit head today.
Pick up a rabbit head and put it into your mouth, first suck the red oil on it, it is spicy and fragrant. Just put ten or twenty of these rabbit heads on it, and then pair it with an old movie, it will definitely be
The greatest enjoyment.
He quickly broke off the lower jaw of the rabbit's head and ate the few meat in the mouth. Then he began to concentrate on eating the upper jaw and the meat inside and outside the skull.
As for the best part of the rabbit brain, naturally you have to wait until the end to enjoy it.
While he was eating, the chef next to him was blanching the soaked and washed raw duck embryos in a pot.
To make sweet-skinned duck, you need to soak the duck with its wings and feet removed for several hours to soak out the blood in the duck meat, and then blanch it.
Blanching is to keep the stewed soup longer.
When making stewed meat, if you want to use old soup, the ingredients must be blanched, and raw meat must not be allowed to come into contact with the old soup, otherwise the stewed soup will easily spoil.
Put the duck into a pot of water, wait until the water temperature rises, and use a spoon to skim off the foam in the pot. This will make the duck's skin whiter and taste more delicious.
After the water boils, skim off the foam and cook for another three to five minutes to thoroughly cook the duck.
Then take it out, clean the duck, and then put it into the brine for marinating.
Lin Xu finished eating a rabbit head and completed the cleaning steps.
He asked curiously:
"How long does it take to marinate this duck?"
"About forty minutes, the exact amount depends on the quality of the duck."
Dai Jianli is also nibbling on the rabbit head. No one can resist this spicy and spicy taste.
He said while eating:
"Generally, the better the quality of the duck, the longer it takes to brine. On the contrary, the worse the quality, the shorter the time it takes to brine it to prevent it from being too brine."
Cooking sweet-skinned duck is completely opposite to roasting chicken.
When making roasted chicken, the more rotten it is and cannot be fished out of the stew, it means the roasted chicken is delicious.
The sweet-skinned duck needs to maintain a chewy texture. The quality of duck meat that Dai Jianli talks about is actually the firmness of the duck meat.
The slower the duck meat grows, the firmer the meat will be, and the more time it will take to marinate it.
On the contrary, for fast-growing ducks that have grown up on feed, the duck meat is relatively soft and can be cooked through after a while. In this case, the marinating time must be reduced.
The fished-out duck is first immersed in brine to wash away impurities.
Hang it up to dry, then apply a layer of syrup on the surface after drying, and continue to dry.
In this way, the taste and color of the duck skin will be better after frying.
After the second batch of ducks were marinated in the soup pot, the ducks that were covered in syrup were almost ready to dry.
Heat the oil in the pot until it is 50% hot, put the duck in and start frying.
Lin Xu originally thought that the step of frying oil was just to fry the outer skin until crispy.
Who would have thought that after putting it in the pot for a few minutes, the skin of the duck would become rosy, but the chef who made the sweet-skinned duck never took it out.
Dai Jianli said:
"Frying not only makes the skin of the duck crispier and more delicious, but also can fry the excess fat under the skin, so that the taste is not greasy."
So that’s it.
Lin Xu felt that he had learned another trick.
You can use it later on other dishes.
When the color of the duck in the pot turned almost maroon, the chef who made the sweet-skinned duck calmly took the duck out of the pot.
After taking it out, control the oil slightly, and then put it into the syrup boiled next to it.
These syrups are made from white sugar, rock sugar, maltose and brown sugar. They are red in color and thick in texture, and even look a bit like glue.
Use an iron hook to lift the duck and immerse it entirely in the syrup, so that the duck is completely covered in syrup.
Take it out and put it on the tray, and then start dipping the next one.
Soak all the ducks in the syrup. The skin of the duck will be more ruddy and look like it has been plated with a layer of colored glaze.
Dai Jianli ordered to the cook next to him:
"Chop one and let Supervisor Lin of our catering department take care of it."
Lin Xu smiled and waved his hand:
"Brother, you just treat me like an outsider by calling me that. Your job title is just a title. Just call me Lin Xu."
A cook next to him took the duck that was still dripping with sugar and placed it on the eucalyptus board for cutting cooked food. He picked up a kitchen knife and quickly chopped the whole sweet-skinned duck into pieces.
When chopping, don't forget to use the tip of the kitchen knife to scrape off the thigh roots, duck neck, and some lymphatic tissue and impurities in the abdominal cavity.
Each piece of chopped duck meat is covered with duck skin, and each piece of duck skin is also wrapped in sticky syrup.
Before it was chopped, the unique aroma of duck meat filled the whole room.
After chopping the ducks and placing them neatly on the plate, Dai Jianli immediately brought them over and placed them in front of Lin Xu:
"Brother, come and try it. Although sweet-skinned duck is a cold dish in Sichuan cuisine, the most delicious time is when it is freshly cooked."
Lin Xu had already eaten two bowls of rice in Building 2 and was not very hungry. He just gnawed on a rabbit head and even felt a little stuffed.
But when I saw this sweet-skinned duck with rosy skin that had just come out of the pan, my greedy mind was hooked again.
He picked up a piece of duck leg meat with the kuaizi handed to him by the chef and put it into his mouth. The first thing in his mouth was the sweetness of syrup. When he took a bite, the duck skin was crispy and the duck meat inside was soft and tender with marinade.
p>
A piece of meat can actually have three different tastes.
And when chewing, the sweetness of the syrup makes the duck meat tender, and the crispy duck skin enriches the taste. As for the duck meat, the sticky sweetness of the syrup and the crispiness of the duck skin have a contrasting foothold.
The three textures and flavors are mutually inclusive and intertwined, making the taste of duck meat even more wonderful.
"Holy shit, it's so delicious!"
Lin Xu couldn't help but curse.
Although he had eaten sweet-skinned duck in Building No. 18 before, it was not freshly cooked.
I originally thought the taste and texture were similar.
I didn’t expect that the freshly cooked sweet-skinned duck would be so delicious.
After eating, there is no greasy feeling in the mouth. Instead, it is as sweet as if you had eaten a candied haws. You can't help but want another piece of this sweet duck meat.
Dai Jianli was also very happy to hear Lin Xu's praise.
He smiled and said:
"I'll take two more later for everyone to try... By the way, do you want to go back directly? If you want to go back directly, I'll chop them for you, which will save you the trouble of going back and chopping them again."
Lin Xu thought for a while:
"Okay, I'll turn around at No. 4 Middle School and then go back. I'll see if my cousin has had lunch. If not, I'll take her place for a while and let her find a place to eat."
Upon hearing this, Dai Jianli waved his hand and said:
"There's no need to go to such trouble. Just pack a meal from our kitchen... There are two people in your cousin's shop, right?"
After receiving Lin Xu's confirmation, he shouted outside:
"Pack a portion of twice-cooked pork and a portion of shredded fish-flavored pork, and pack two portions of rice to make it more convenient."
After giving the instructions, he rushed to the cooks outside and said:
"Chop six sweet-skinned ducks and put them in a packing box, then fish out thirty rabbit heads, and pack some other braised food for everyone to have a taste."
Lin Xu didn't expect Lao Dai to be so generous and said immediately:
"There are too many, just do a little of each every now and then."
"More is more, not more... By the way, brother, I see that the roast chicken in your store is selling well. I guess there is a market for sweet-skinned duck. You can try it. If it works, wouldn't it be another delicacy?"
Lin Xu originally had no plans to serve sweet-skinned duck, because it is a delicacy from the Sichuan and Chongqing regions, and even if it were served, sales would not be particularly high.
After all, in Yanjing, when talking about eating duck, the first thing that comes to mind is roast duck.
But he just tasted the newly cooked sweet-skinned duck and thought he might give it a try.
Anyway, just use the memory exchange card to redeem the recipe. It is not difficult and the entire production process is not complicated. You can temporarily make a new wave later to see how well everyone accepts it.
If possible, there will be another signature dish in the store.
Although you need to follow the trend in catering, you also need to have the courage to go the opposite direction.
Maybe a dish of sweet-skinned duck, which is hard to find in Beijing, will help Lin Ji gain a new wave of customers from the Sichuan and Chongqing regions.
Even if it doesn't work, there won't be any loss to Lin Ji.
Soon, everyone packed up all the food. Lin Xu came outside with big and small bags and put all the food into the trunk.
Dai Jianli smiled and asked:
"Is Brother Lin going to change cars soon?"
"Yes, I'll change my car on the weekend, but it's hard to say whether I can change my car."
Everything has to wait until you read the contract with Maxari. If there are any special terms in the contract, then don’t cooperate. Anyway, my attitude towards cars is just that. The BMW X5 is quite comfortable to drive. Does it have a big G?
It doesn’t affect making money.
This chapter is not over yet, please click on the next page to continue reading!
"I really envy you. It's better to be your own boss."
Dai Jianli is not short of money. His family also has several restaurants in Chengdu, but working in Diaoyutai is a low-key job. Opening a Cayenne like Xie Baomin is already considered high-profile.
Like others, they all drive mobility scooters worth less than 500,000 yuan.
Farewell to Dai Jianli, Lin Xu drove away from Diaoyutai and went all the way to No. 4 Middle School.
It was dinner time, and many people gathered around the door of Ziqiang Shengjian. Lin Xu opened the trunk, took out the packed meals and a box of sweet-skinned duck, locked the door, and walked straight to the door of Ziqiang Shengjian.
"Ouch, the black-hearted capitalist is here again...are you bringing me food again? Thank you, you know my brother is the best to me."
"Didn't you just call me a black-hearted capitalist?"
Lin Xu said hello to the frying pan chef who was busy inside, and then put the bag in his hand on the counter:
"I brought you a piece of twice-cooked pork, a piece of fish-flavored shredded pork, two large bowls of rice and a box of sweet-skinned duck. You can eat it when you are not busy. I have to go back quickly. The sweet-skinned duck will not be good when it is cold.
Eat."
"Okay, then go back quickly and let Yueyue eat more while it's hot. If the sweet-skinned duck is enough, take this back and eat it with your wife."
"That's enough, that's enough. I've packed a few of them."
When Chen Yuanyuan heard this, she quickly put the bag in the cabinet next to her and continued to pack the fried buns for customers.
Lin Xu drove all the way back to Linji Food.
It's dinner time now.
When he walked into the store carrying large and small bags, he happened to meet Lao Hu and Uncle Shen, who were selling meat in the vegetable market, coming to eat.
"Why do you, a restaurant owner, pack food from outside?"
Uncle Shen asked with a smile.
Lin Xu handed one of the boxes of sweet duck to the two of them:
"The sweet-skinned duck brought back from Diaoyutai is not available in the store. I brought it back for everyone to try... I'll give this box to you two. Eat it while it's hot. Once it cools down a little, the taste will be a bit different."
Sweet-skinned duck tastes like the crispy duck skin.
If the duck skin softens, the three wonderful flavors will become two, and the deliciousness will be greatly reduced.
Uncle Shen originally wanted to refuse, but Lao Hu reached out and took it and said to Shu Yun:
"Retire the roasted chicken, let's try the sweet-skinned duck made by Diaoyutai today."
Lin Xu didn't stop, and went upstairs after giving the sweet duck.
Uncle Shen looked at Lao Hu and complained:
"Why do you want everything?"
Lao Hu smiled:
"We may never have the chance to eat at Diaoyutai in this life, so we just take this opportunity to try the sweet-skinned duck made by Diaoyutai... I will just count down a few kilograms when delivering the meat tomorrow morning, and Xiao Lin will not suffer any loss."<
/p>
Shu Yun on the side smiled and said:
"Boss Hu, don't say that. You may have to eat there once before the Spring Festival."
Lao Hu was stunned:
"Why? Did any head of state ask me to accompany him?"
"No, our boss is holding a wedding at Diaoyutai during the Spring Festival. You have to go then."
Upon hearing this, Lao Hu looked at Uncle Shen in surprise.
Darling, holding a wedding at Diaoyutai is a big deal.
When the time comes, go up and down to taste it... No, it should be up and down as a courtesy.
The two of them took the duck and sat at the dining table not far away to eat and drink. Upstairs, Lin Xu looked at Shen who was editing the video carefully, quietly took out the box of sweet duck, opened it, and suddenly placed it on the table.
In front of this girl.
"Wow... this is sweet-skinned duck? It tastes so delicious."
Shen Jiayue saved the editing process, then closed the laptop, picked up a piece of sweet-skinned duck and put it into her mouth without washing her hands.
As soon as she ate it, her eyes widened:
"I really didn't expect sweet-skinned duck to be so delicious. It's so delicious. Why didn't you tell me earlier? I just had a big portion of fried noodles, a big bowl of hot and sour soup, and a lot of fried buns.
Do it."
Lin Xu:??????
Why do you eat so much?
Are you secretly overeating while I’m away?
He put the lunch box on the dining table and took out the packed rabbit head:
"Eat as much as you can, don't force it... By the way, baby, do you think anyone will eat the sweet duck in our store?"
"Go to this one? Is it exactly the same as this one?"
Lin Xu nodded:
"What do you think?"
"That's great. I'll eat sweet-skinned duck from now on. Duck meat itself has a low fat content and you won't get angry after eating it. This is simply a dream diet dish."
You can't just think about the theoretical heat.
It has to be based on reality.
This is braised and fried, and it’s also covered in a thick layer of syrup. Can the calories be lower?
But since he got the approval from the landlady, Lin Xu used the memory redemption card without saying anything.
"Please select the dishes you want to redeem."
Soon, a dense list of dishes appeared on the light screen in my mind.
Lin Xu turned to today's sweet duck based on the date.
After choosing to redeem, the system prompts quickly sounded in my mind:
"The exchange is successful, congratulations to the host for getting the perfect Sichuan braised dish - sweet-skinned duck!"
Haha, I got the technique!
Next, I went downstairs to find Dundun to draw the lottery.
Two perfect lost dishes, one perfect cooking technique... I hope the little guy will not disappoint his old father!
Thinking of this, he asked Baobao Shen to eat first, while he strode towards the stairs.
Damn it, here comes the work!
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I bought a sweet-skinned duck a few days ago. The shelf life is only five days. The day after I bought it, the express delivery was stuck on the way. I thought I had to return it, but the store gave up hope. Unexpectedly, it suddenly arrived today. I don’t have an oven at home, so I used air.
After the fryer is hot, it tastes pretty good... So I am not just imagining what I write. I basically eat whatever I write. This chapter is 5,300 words long. Please vote for me, brothers!
This chapter has been completed!