"Are you really planning to invite Lucy to our wedding?"
Shen Jiayue didn't even bother to eat the sweet potatoes, her two big eyes were full of surprise and curiosity.
Darling, the more obedient and sensible you are, the more rebellious you will be?
Master has just settled your household registration for you, and you actually repay him like this. You are much more rebellious than your senior brother.
Lin Xu smiled and said:
"You're kidding, how dare I do this? If she gets into a fight with the teacher's wife, it won't end well."
He picked up a sweet potato, peeled it off, blew on it, and then took a bite. The sweet potato was sweet and fragrant, and eating it made people feel a sense of happiness.
Shen Jiayue asked:
"Xubao, who do you think would give Aunt Lucy such an old-fashioned name as Wang Cuihua? And lie to her that Cuihua represents holiness and elegance."
Lin Xu was also a little curious.
It's not like a good friend to bury someone like this.
Moreover, even if good friends are teasing each other, they will tell the truth afterwards and will not continue to lie like this.
Thinking of this, he suddenly remembered someone:
"Tell me, could the person named after me be the teacher's wife?"
The person who wants to bury Lucy the most is naturally the teacher’s wife, and this name can immediately make Lucy look like a rural firewood girl.
But do Mistress and Lucy know each other?
He didn't understand the grudges between adults, so he thought it would be better to live a happy life with Baobao Shen. It would be better to leave these troublesome matters to the master.
After eating the sweet potatoes, he returned to the kitchen and looked at the stewed soup. It was red in color and rich in aroma. Let alone stewed elbows, the stewed soup would still taste good even if you put some vegetarian vegetables in it.
As for the elbow in the pot next to it, it is about to be cooked through now.
Skimming off the foam in the pot, Lin Xu mixed some maltose with warm water and applied it to the pig skin when oiling the elbows later, so that the fried pig skin would be more rosy.
It didn’t take long for the elbow to be thoroughly cooked.
Take it out, place the elbows one by one on the tray, and brush them with the prepared maltose water while they are still hot.
When the temperature of the elbow drops, the maltose water on the surface will seep into the skin. At this time, you need to brush another layer to make the color of the elbow more even.
When it is completely cool, put a large oil pan on the stove, pour in cooking oil and heat it to 60% heat, then lower the elbows one by one into the pan and fry them.
Different from making tiger skin dishes, stewing the pork elbow in oil only gives the skin a color. There is no need to over-fry it, and there is no need to put it in cold water to wrinkle the skin.
After frying until the skin of the meat changes color, take the elbow out of the pot.
When fishing, do not use a meat hook, but use a large colander to scoop it out, so as not to damage the skin of the elbow with the meat hook and affect the appearance.
The best part of this dish is the elbow skin, so be careful.
Fry all the meat, let it cool, then take a soup bucket for braised meat, put a few layers of bamboo grates underneath, and put the elbows in one by one, skin side down.
Finally, pour in the prepared stewed soup and start the hour-long stewing.
It is said to be braising, but in fact it should be regarded as simmering, because the heat in the pot is low and the soup in the pot seems to be boiling, so the elbows will be as soft and delicious as tofu.
Of course, if you want to truly achieve this taste, stewing alone is not enough. You also have to steam it in a steam cabinet for more than ninety minutes, otherwise stewing alone will not be soft enough.
Elbow is a very common ingredient. If you want it to taste delicious, you must go through tedious steps.
For example, the cooking process of the rock sugar elbow and pot-roasted elbow that I have made before is a bit cumbersome.
After stewing the elbows, Lin Xuda was about to go outside to get some fresh air. Guo Xinghai suddenly pulled him aside and whispered:
"Lin Xu, I'm going back these two days. The Chinese New Year is coming soon, and my family is busy with ancestor worship and so on. I have to go back early and come back when you hold your wedding."
It has been almost two months since Guo Xinghai came to Linji.
I learned a lot during this period and gained a lot of insights into kitchen management.
The Guo family's restaurant in Yangcheng has always followed a vertical management model, which can ensure maximum efficiency. However, the disadvantage is that there are gaps between chefs, and there are even conflicts between different departments.
But Lin Ji's chef is completely opposite. No matter what he cooks, other chefs can watch and learn from it.
This strong learning atmosphere makes the relationship between the chefs very close, and even the impetuous chefs have great enthusiasm for cooking.
In addition, Lin Ji's salary is also top-notch in the industry, making everyone very motivated.
Everyone promotes and helps each other, no one is playing tricks, and no one starts internal strife. What everyone does every day is to work hard and study hard, and strive to improve their cooking skills to a higher level in order to obtain better treatment.
Everyone is committed to work and life, and naturally a virtuous circle is formed.
Lin Xu didn't expect Guo Xinghai to leave now, but thinking about it, it was indeed time to celebrate the New Year, and he also had a restaurant, so he couldn't help here all the time for free.
He smiled and said:
"Okay, let's make this elbow today, just in time to give you a farewell. I'll ask Sister Jing to settle your salary later."
Although he said he was just here for an internship, no one would treat this super expert like an intern.
Guo Xinghai smiled:
"Forget the salary, what I learned here cannot be bought with money. When I go back, I will start to make rectifications in our Guoji Restaurant and try to learn as much as possible from Lin Ji's management style."
But even though that's what they say, in fact, it's not easy to do. After all, Lin Ji's studious atmosphere started when he was in a small restaurant. In addition, Ma Zhiqiang, Niu Chuang and others have strong driving ability, so it was formed.
Current style.
If changes are made rashly, the expected results may not be achieved and the reform may fail.
The best way is to establish a chef promotion mechanism based on the characteristics of your own restaurant so that the middle and low-level chefs in the back kitchen have the motivation to learn.
As long as they work hard, the chefs will naturally be forced to learn.
After Guo Xinghai finished sighing, he looked at Lin Xu and asked:
"When their skills are improved, the salary cost of the chefs will be greatly increased. You won't have a bunch of head chefs by then, right?"
Lin Xu thought of the abundant talent pool in Diaoyutai Building 2 and said with a smile:
"We're still far from it. If we open a branch next year, half of these chefs will be diverted immediately, and the original reserves will have to be cultivated from scratch."
Upon hearing this, Guo Xinghai finally dispelled all his doubts.
If there is a branch, no matter how many chefs are trained, the arrangements can be made.
When the branch opens, Lin Ji will have new chefs coming in, and some who can work independently can also apply for positions such as head chef.
If this kind of spreading approach can last for ten years, Lin Ji's voice in the entire cooking circle will become very important.
Maybe Lin Kee will become the Whampoa Military Academy of Chinese food.
Thinking of this, Guo Xinghai said:
"I really want to see the day when Lin Kee becomes a century-old store."
"Then it's quite embarrassing for you. Lin Ji is still ninety-nine and a half years away from being a century-old store. Anyway, I have no hope of seeing it. I guess you are also quite embarrassed..."
Lin Xu smiled and continued working. Guo Xinghai also tidied up his chef clothes and prepared for the last day of work.
One hour later, the marinating time of the elbows has ended.
Turn off the heat on the stove and soak again.
Taking advantage of this time, Lin Xu brought some stainless steel steaming basins and placed them neatly on the workbench. After the temperature of the stewed soup dropped, he carefully took out the elbows from the pot with a slotted spoon and put them into the steaming basin with the skin side down.<
/p>
This kind of stainless steel steaming basin is not very big, about 20 centimeters in diameter.
When an elbow is put in, there will be some irregular edges on the side. At this time, you need to use a knife to cut off the excess.
The reason for doing this is to make the elbows rounder and more beautiful in appearance.
As for the cut meat, we will not throw it away, but put it directly on top of the elbow. This way, when the elbow is steamed and turned over, it will just fit on the bottom of the plate. Not only will it not affect the appearance, but it will also make the elbow look more attractive.
People.
After all the elbows are sorted, add a large spoonful of the original braised elbow soup to each, and then place them neatly in the steaming cabinet for steaming.
Only by steaming the elbow meat will it become more rotten and taste more delicious.
If you eat it directly after marinating it, the taste will be a bit boring.
After steaming the elbows, Lin Xu steamed some yellow rice and jujube cakes at the pastry department, then brought a few on a plate and sent them outside for Shen Jiayue to eat.
When they got outside, they found that Shen Jiayue was chatting with Yan Lin.
"Good morning, Mr. Yan, try the new yellow rice and jujube cake that was launched in our store earlier. It tastes very good and customers like it very much."
Yan Lin said with a smile:
"I've wanted to try it for a long time. When you first came here, Xiao Qing deliberately posted it on Moments to hint that Lin Ji had tasted something delicious, but he was still abroad at that time and couldn't come over to taste it."
After saying that, she picked up one unceremoniously, took a bite, and said to Xiao Qing next to her:
"As expected of your strong recommendation, it's really delicious. Why don't you try it?"
Xiao Qing said:
"I have eaten several meals during your honeymoon with Professor Cui. Lin Ji's snacks are not only delicious yellow rice and jujube cakes, but also purple rice and taro mud steamed buns, dried prunes, vegetables and diced meat pancakes, and miniature sticky bean buns.
Mango and glutinous rice cakes...there are so many."
Most of what Xiao Qing mentioned are new products tested by Niu Chuang and the others, which have not yet been launched on the market and can only be eaten by internal staff.
In game terms, it is still in the internal beta stage.
There is still some time before the trial operation of the public beta, because the system rating is only excellent level, Lin Xu plans to wait for everyone to figure out the method of excellent level before launching the new version.
Yan Lin didn't expect that she had missed so much. She said to Lin Xu:
"I will go back in the afternoon. Can you pack some of these delicious foods for me? I will taste them slowly on the plane."
"Okay, no problem."
It would be somewhat inconvenient for others to bring so much food on the plane, but Yan Lin doesn't do it. She always likes to fly back and forth on a chartered flight, and everyone on the plane is there to serve her.
Forget about snacks, you can even bring a whole roasted lamb on the plane.
Shen Jiayue said with a smile:
"Mr. Yan, don't eat too much. We have red braised pork elbow at noon today. The recipe is very unique and it is very good for supplementing collagen. Don't miss the big meal for snacks."
This girl knows how to chat with middle-aged women.
For example, now that Yan Lin is so rich, she must not be short of anything, but just one word of collagen has captured Mr. Yan’s heart.
A newly married woman is afraid that Professor Cui will dislike the wrinkles on her face.
Therefore, she will desperately replenish collagen to make herself look younger. This will also give Cui Qingyuan the feeling of an old cow eating young grass, and she will unconsciously let herself go in life.
"I've been thinking about supplementing some collagen recently. Xiaolin, what do you think would be better?"
No matter what I eat, I don’t supplement collagen... Lin Xu sighed in his heart, thought for a while and said:
"You can eat more collagen-rich ingredients such as bird's nest, shark's fin, isinglass, etc., exercise properly, go to bed early and get up early and don't stay up late."
Yan Lin wrote them down one by one and planned to go back and tell the nutritionist around her to try them.
At noon, the elbows had been steamed. Lin Xu took them out. Now they were full of fragrance, red in color, and trembling like tofu in the steaming basin.
But at this moment, the elbow cannot be served to the table and needs to be drained.
Carefully pour the elbows from the steaming basin into the pot. When pouring, tilt the steaming basin so that the elbows slide into the pot with the skin facing down.
Turn on the heat and start to collect the juice.
The so-called juice reduction is actually to boil out the water in the soup and allow the gelatin in the elbow to reattach to the surface of the elbow. This not only tastes better, but also improves the taste of the elbow.
The fire on the stove should not be turned up too high, otherwise the wok will boil and you will have to keep shaking the wok while it is boiling.
As the water evaporates, the soup at the bottom of the pot becomes thicker and brighter.
When the soup becomes soupy, use a large spoon to turn the elbow over.
At this time, the skin side of the elbow fully revealed its true face in Lushan.
The color is ruddy, the skin is shiny, and the meat simmers with the soup in the pot, as if it is tender tofu stewed in the pot, or like jelly being cooked.
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Continue to collect the juice, allowing the soup from the bottom of the pot to be absorbed into the meat, then scoop a little scallion oil and pour it on the skin of the meat.
Shake the wok and let the scallion oil spread on the surface of the meat skin. The already shiny meat skin seems to be coated with a layer of glass. It is not only shiny, but also makes the meat skin more rosy, making it look crystal clear.<
/p>
At this time, pick up the wok, place it on the prepared plate, tilt the pot mouth slightly, and the elbow inside will slide into the plate as if it is alive.
Take the elbow outside, and everyone waiting to eat it is already eagerly waiting.
"Wow, so beautiful!"
"It's so chubby, I didn't expect my elbows to be so beautiful."
"These are all collagens that make skin better!"
"Xubao, how do you eat this? Spread it directly with a spoon?"
Lin Xu took two tachyons and quickly slid them four times horizontally on his elbows, and then four times vertically, and the entire elbows would be evenly separated.
When you use a tachyon to cut it open, the silky feeling feels like it's not an elbow, but a dessert.
Easier than cutting a birthday cake.
"You can cut it open with a tachyon, but this meat is so rotten."
Yan Lin sighed with emotion, lifted a piece of Kuaizi from the side, put it into her bowl, and then put it into her mouth.
As soon as you enter the mouth, this red elbow, including the leather and flesh, melts in your mouth. You don't need to chew it with your teeth at all. Just suck it gently, and the whole piece of meat will automatically open and then pour into your mouth.
All tastes have become words such as moist, melted, tender, fragrant and soft.
Originally, she thought it was greasy and she could only eat two pieces at most. But after taking one bite, she realized that two pieces were not enough and she had to eat at least half of it.
Shen Jiayue, Geng Lele, Cui Qingyuan and others who came to see their godmother off were also surprised by this elbow.
I never expected that elbow meat could be so soft and rotten.
Soon, the elbows on the plate were all snatched up by everyone. Eating these soft and rotten pieces of meat was not only not satisfying, but also aroused the appetite.
"It's delicious, so delicious... Can Xu Bao have a few more pieces?"
Lin Xu smiled and said:
"Come right away."
Just when he started to collect the juice from the elbow, others also started to help, and the second was to learn how to control the heat during the process of collecting juice for similar dishes.
Well, this is what everyone actively wants to learn, especially the group of helpers, who pick up the wok after finishing their work.
Naturally, Lin Xu would not refuse everyone, and even reminded them of the key points of collecting the juice, such as using more methods to stir the meat in the pot, instead of turning it over with a spoon.
In addition, when operating a large turning ladle, you must also pay attention. After turning the ladle, do not rush to pour the scallion oil. You must wait until the soup is almost invisible before pouring the oil out of the pot.
"Here comes the elbow!"
Soon, several portions of braised pork elbow were brought from the kitchen to the dining table.
Shen Jiayue picked up the bus and tried to separate her elbows. Although it was not as neat as Lin Xu's, the cross pattern on the round elbows looked quite beautiful.
This girl divided the elbow and didn't eat it immediately. She took a photo with her mobile phone and sent it to her circle of friends:
“I’m asking if you’re hungry for the red braised elbow jointly made with Xu Bao!”
Hoho, even though Xubao made it, I used tachyon to separate the elbows, so isn’t it reasonable that we did it together?
Geng Lele, Shu Yun and Dou Wenjing also divided the other elbows in this way.
The feeling of using a tachyon to slice open an elbow is really like eating a cake or other dessert. Who would have thought that an elbow can be so soft?
The elbow is so soft that it is difficult to pick it up with a tachyon. Basically, the tachyon is used to hold the lean meat underneath so that the meat can be delivered to the mouth.
After taking a bite of it, the feeling of being oily and soft and melting in your mouth is so wonderful that it feels like a dream.
While we were feasting in the store, in the brilliant building not far away, the tiger skin elbow jointly made by Qi Zhentao, his sons Qi Siming and Qiu Zhenhua was also officially released.
The skin of the elbow is ruddy and has the unique folds of tiger skin, and it looks like it just wants to be bitten.
Taking advantage of the photographer's time to take a close-up, Chen Yan took her mobile phone and leaned over to take a photo, and then opened her WeChat Moments, intending to show off this elbow to annoy her cousin.
However, as soon as I opened it, I saw Shen Jiayue's red and braised elbows.
She looked at the tiger skin elbow in front of her, then looked at the red braised elbow on WeChat, and for a moment she felt like "the clown is actually me".
No wonder my cousin doesn’t come to eat tiger skin knuckles, she even hinted in the group that she doesn’t come.
It turns out there are red braised elbows!
Mr. Chen couldn't help but swallowed. The tiger skin elbows were definitely not enough to eat.
I will try it later and drive to the store. I will eat an elbow first, and then I will ask my cousin how thick-skinned I have to be to say something shameless like joining forces with my brother-in-law to cook.
Humph, last time we teamed up with my little Jiejie to catch so many wanted criminals, I was too embarrassed to say that we worked together to catch them.
You, a kitchen novice who can’t tell the difference between soy sauce and vinegar, actually said that they would join forces to make braised pork elbow. Isn’t it too shameless?
Speaking of which, I still lacked experience when I arrested people last time.
If my cousin had such a shameless style at that time, our baby Yan might even gain the title of a crime nemesis.
I don’t know if there will be another chance to join forces with Ren Jie to catch someone, I’m looking forward to it...
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