Chapter 536 The traditional village banquet looks simple but elegant! The second main task! [Please subscribe]
“Oh, we’ve prepared so much meat!”
After lunch, several village banquet chefs came to the courtyard of the farm restaurant. When they saw the freshly slaughtered pork, everyone was stunned. They had no idea there was so much meat.
Zhang Chunsheng took the cigarette case, took out a few cigarettes and handed them to the masters:
"We are also giving out benefits today. We will sort out the meat for tomorrow's banquet later, and the rest will be given to employees as benefits. How much meat will be used in the afternoon will be reserved later."
"Okay, let's add up the total first."
Several people found Shi Wenming and asked straight to the point:
"How many tables will there be tomorrow? How many dishes will be prepared? Let's reserve the amount of pork here first."
Shi Wenming had already communicated with Lin Hongqi and his wife about the guests they would entertain. He said:
"There are twenty tables in total. They are all our relatives, classmates and friends. The harder the food, the better. You can use the pork as you like. Chickens, ducks, goose and sheep will be delivered later. There are also big fish in the reservoir. You can do whatever you want.
Toss."
The chef who cooks village banquets likes this kind of family the most.
Although it's not a table reservation, and you can't earn the same kind of money as a one-time deal like a table reservation, the supply of this kind of ingredients is open, and the owner has no restrictions at all, which gives people a little more room to play.
They discussed it, and after the big items were confirmed and the ingredients were abundant, they worked out the dishes for tomorrow with Shi Wenming.
There are twenty-two dishes in total, two soup dishes, two beet dishes, four bowl dishes, and the rest are other dishes besides the big ones.
"There are more dishes. Don't be stingy. If you don't have enough meat, you will buy more. Don't worry."
Shi Wenming's words made several masters immediately gear up.
As long as there are enough ingredients, you will definitely perform well.
At this time, an uncle drove an electric three-wheeler and delivered chickens, ducks and geese collected from the village. Behind him was a car belonging to an old sheep herder from a nearby village, who came to deliver live sheep.
Dundun, who was basking in the sun, took a look and immediately came over to join in the fun. When he saw the goose in the cage, he jumped onto the tricycle, stepped on the cage containing the goose, and roared.
Fortunately, the goose was not released at this moment, otherwise this little guy would definitely realize that the status of the village hegemon is not so easy to challenge.
Everyone was busy unloading the ingredients from the car and then started slaughtering them.
Lin Xu took out a 50-pound plastic pot from the kitchen. When her second aunt Lin Hongxia saw it, she asked curiously:
"Niece, what's in this?"
"The chicken braised soup was prepared by the people in the store before I came here. After I prepare the braised chicken, I will make the chicken into roasted chicken. After braised, the pot of braised chicken will be left in the kitchen. From now on we will
You can make roast chicken exactly like the one in the Beijing store at home."
Upon hearing this, Lin Hongxia's eyes suddenly lit up.
When she went to Beijing this time, she was deeply impressed by the roast chicken from Linji Food.
Especially when eaten hot, the roast chicken is delicious but not salty, which is simply amazing.
If the restaurant can make roast chicken with that kind of taste, the business of the scenic spot will get better in the future. Foodies in Yinzhou will come here often just for this roast chicken.
Lin Xu said:
"Before the Spring Festival, I will teach my uncle some dishes suitable for serving here. Then we will promote it again, which should be able to drive the income of the scenic spot."
The purpose of setting up scenic spots, regardless of tickets or attractions, is to retain people.
If tourists stay in the scenic area for one more minute, they may create new consumption, and these consumptions will eventually be converted into income for the scenic area.
There is no scenic spot in the country that is famous for its gourmet food. Lin Hongxia feels that as long as her husband can learn 30% to 40% of her eldest nephew's cooking skills, Longqishan Mountain may be the first scenic spot in the country to be famous for its gourmet food.
Thinking about a scenic spot becoming a popular pedestrian street and food street, this is really exciting.
On the other side, Chen Meiliang came to the reservoir, opened the small iron house next to the pier, took out the fishing nets, then drove an assault boat and lowered the fishing nets into the reservoir.
Then he took out the trawl net and hung it on the assault boat, and started wandering on the west bank of the reservoir where fish are more likely to appear.
I bought this trawl net in the summer. The mesh is huge, and the fish that can be caught in the net are basically big fish weighing more than three kilograms.
After walking around for a while, we arrived at the shore. Chen Shaokang and others who were shooting cannons in the distance were attracted. The hunting gene in everyone's bones was activated, and they all started to help.
Chen Meiliang originally didn't want the juniors to touch the water, but considering that these little troublemakers are well fed and drunk, instead of having nowhere to vent their energy and causing havoc everywhere, it's better to let them do some work.
So he changed from a fisherman to a fishing boat owner, directing these nephews to pull the fishing nets, pick the catch, adjust the fishing nets and other tasks that were originally his.
The harvest from the first net was average, with only two carp, one silver carp and one grass carp. The silver carp was the largest, weighing about ten kilograms, and the others were four or five kilograms in size.
The rest are some aquatic plants and debris.
Chen Meiliang asked Chen Shaokang and others to put the fish into the small pond next to where the fish were temporarily stored. At the same time, they cleaned the fishing nets and threw the aquatic plants and debris on the garbage pile.
Then, the second network started.
This time the effect was better, four or five carp, two silver carp, and two grass carp.
After a few times, the catch was ready, and just when he was about to call it a day, Chen Shaokang asked curiously:
"Dad, my cousin said that the whole fish is best about a pound and a half. Are these fish too big?"
Chen Meiliang then remembered that when eating at the banquet, all the fish he encountered seemed to be less than two kilograms, so he changed a set of nets and caught more than 20 smaller carp.
In addition, we also harvested several soft-shelled turtles, several snakeheaded fish, as well as common freshwater fish in the north such as blue carp, silver carp, and silver carp.
Take these fish out of the small pond and take them to the restaurant on a tricycle.
Lin Xu, who was making roast chicken, saw these fish catches and thought that his second uncle had emptied the fish stalls in the wet market.
"There's so much fish, let's add some smoked fish, so that everyone can taste the dishes in the Beijing store as much as possible."
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Chen Meiliang saw the two sheep and curiously asked Lin Xu:
"What are the sheep going to do?"
"I think the quality of this sheep is good. Let's make it into salt-fried mutton tomorrow, just in time for everyone to try it."
Standard Datong salt-fried mutton, just add a little salt, no need for those messy peppercorns, just the delicious flavor of the mutton itself.
However, this kind of local goat in Yinzhou may not be as good as the mutton in Datong.
So Lin Xu plans to add some chili pepper and other ingredients when making it tomorrow to suppress the goat's smell as much as possible and make the eaters more appetizing.
After Lin Xu finished speaking, Chen Meiliang smiled and said:
"This is good. I've eaten in Datong several times in the past. The method of making mutton is quite simple. Stew it first, stew it until there is no more soup, and then fry it with the fat of the mutton itself. It tastes special... So I can't kill it today.
Is it a sheep?"
"We can't kill it anymore. Let's kill it again tomorrow morning. Kill it now and cook it to ensure the freshness of the mutton as much as possible."
Chen Meide, who was rolling up his sleeves to collect ducks, reminded:
"You have to save the sheep's urine tomorrow and make it into haggis soup. If you don't drink it for a few days, you'll be in a panic."
Lin Xu agreed:
"Okay uncle, keep the haggis tomorrow and make haggis soup later."
Everyone continues to work on the whole fish dish. Lin Xu plans to make sweet and sour carp, which is more common in northern banquets. It just so happens that the winter vacation has begun, and there are more children here. This sweet and sour dish should be very popular with them.
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At four o'clock in the afternoon, employees from the scenic area came over to prepare for receiving this year's Spring Festival benefits.
The master chefs of the village banquet have already selected the meat required for each dish. Lin Hongqi divided the remaining meat and began to distribute benefits.
Each employee has twenty kilograms of meat, two barrels of peanut oil, a fifty kilogram bag of noodles, a fifty kilogram bag of rice, a 600-yuan supermarket shopping card, and a thousand-yuan New Year red envelope.
The Chinese New Year is just to make employees happy.
Originally, he wanted to directly convert all the rice, noodles and peanut oil into money, but then he felt that it was not impressive. It would be better to have everyone driving their cars.
Only by returning to the village in this way can we attract more villagers to come work.
While he was busy distributing benefits to his employees, Lin Xu and Shi Wenming worked together to make six stewed pig heads, dismantle the bones and make pig head stew.
Originally, Lin Xu wanted to save a pig head for his family to grill and roast the whole pig head, but found that he didn’t have much time.
Tomorrow we will finish the flowing banquet, and the day after tomorrow will be New Year’s Eve. Then there will be a table full of dishes. Even if the whole pig head is grilled, we won’t be able to eat much.
It’s better to go back and buy a pig head and make it separately.
Not far away, several master chefs heated up the pot, applied a thin layer of grease with a brush, then scooped up a spoonful of egg liquid and poured it into the pot in circles along the edge.
After pouring in the egg liquid, lift the pot and turn it so that the egg liquid evenly covers the bottom of the pot.
A spoonful of egg liquid should cover the entire bottom of the pot. When the egg liquid is completely solidified, lift the egg skin with your hands, carefully lift it out and place it on a bamboo grate aside.
These egg skins are used to make fried rolls.
When the egg skin has dried to the point where it is no longer hot to the touch, spread it out on a chopping board and brush it with a layer of starch water for binding.
Dig a large spoonful of the just-mixed meat filling on top, use your hands to organize the meat filling into a long and even strip, and then roll it up with egg wrap to completely roll up the meat filling.
Finally, brush a little starch water on the interface, carefully hold it and put it into the steamer.
Just pan-fry a roll and then steam it for about 40 minutes to steam the meat filling thoroughly, then you can eat it hot.
Chen Meijuan came over and said curiously:
"It looks pretty good. How is this meat filling made? Can you tell me a little bit about it?"
The master in charge of the operation smiled and said:
"There's nothing wrong with this. Mince the front leg meat into a minced meat filling, with 40% fat and 60% lean. Add chopped green onion and ginger, season with light soy sauce, salt and sesame oil. Remember, don't add cooking wine or dark soy sauce."
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After being fried and steamed, the meat inside is pink, and the golden egg skin on the outside makes it visually appetizing.
Chen Meijuan secretly wrote it down and planned to try it later.
If it tastes good, this will be another dish for the New Year’s Eve dinner at home in the future.
Fry all the rolls and put them in the steaming cabinet for steaming.
At this time, the large cube of meat in the pot has been cooked through. The chefs take it out and use a brush full of steel nails to prick the skin of the meat, and then apply maltose-mixed water.
Then put these pieces of meat into the oil pan and start frying.
This step is called roasting the meat. Take out the roasted meat and soak it in cold water to let a layer of tiger skin form on the surface of the meat. It will be made into braised pork tomorrow.
Taking advantage of the oil pan, several people also fried the crispy pork ribs, crispy pork and chicken for roast chicken.
Put the fried roasted chicken into the stewed soup, bring to a boil over high heat, then turn it down to a low heat, and cook it on the charcoal stove at high and low temperatures. This will make the roasted chicken even more mushy.
After finishing this work, the ingredients for tomorrow are basically processed, and the remaining unprocessed fish, sheep and other ingredients need to be processed tomorrow.
Everyone washed their hands and started eating dinner.
Today's dinner is more about rice. Lin Xu stir-fried the offal of chicken, duck and goose with bean paste, dried chili pepper and millet, and then made it into a dry pot chicken offal.
The spicy taste and rich texture made several master chefs shine.
They originally thought that the groom was a handyman, but they didn't expect that his cooking skills were so good, even in their village banquet circle, that he was one of the best.
Shi Wenming said with a smile:
"My nephew owns a large restaurant in Beijing. Even the Diaoyutai and Yanjing Hotels have hired him as a catering supervisor. His skills are very high and he is very popular on the Internet."
Several masters took out their mobile phones, searched for Lin Xu's name, and immediately slapped their thighs:
"Isn't this the anchor that my boy is following? Recently, my son suddenly knows how to cook, and he can cook many dishes very well. I asked him who he learned from, and he said that he had been having trouble with Boss Lin for a long time. It turns out that Boss Lin is
You."
Lin Xu smiled and said:
"You're just fooling around, I still have to learn from you when it comes to making big pot dishes."
"I'll take a photo later. I have to show off to my kids when I get back."
"I also took a group photo to show my daughter. I have been tinkering with an air fryer lately. Can that thing cook delicious food when it is dry?"
This involves Shen Jiayue's field.
"Yes, the air fryer uses the principle of heat exchange, which can fry food until it is cooked without much grease. It is especially suitable for some ingredients with a crispy texture and is super delicious."
"Really? Then I'll try it later."
Because they were in the same industry, several master chefs were very happy and told some interesting stories about hosting banquets in the countryside. For example, some hosts who made budget mistakes would deliberately divide one plate of food into two plates because there were too many people to prepare too little.
Up.
There are also some stingy owners who follow the masters wherever they go, for fear that the masters will steal the meat.
"Everyone can meet anyone at a village banquet. When we encounter a host with a bad character, we won't even take a break to avoid being idle."
Lin Xu said:
"There may be a few more restaurants in the scenic area, and I might even ask you to take charge of them."
Several masters saw Lin Hongqi's generosity in distributing welfare and couldn't help but said:
"Then we can wait. It's great to work here. The harvest is guaranteed even in droughts and floods. The scenery is also good. It's much better than driving around and walking around with pots and pans."
Everyone was eating and drinking. Lin Xu thought that the roast chicken in the pot was almost done, so he turned off the fire on the charcoal stove and let the remaining heat in the pot continue to simmer the stewed soup.
Keep soaking in this way until tomorrow, no matter the taste or the degree of mushyness, it will reach new heights.
Shen Jiayue on the side asked curiously:
"Will it get cold soon?"
Lin Xu shook his head, pointed at the thick grease on the surface of the stewed soup and said:
"No, I estimate that the stewed soup will still be hot to the touch tomorrow morning, but for safety reasons, the stewed soup must be boiled again before serving it tomorrow. It's cold, so let everyone eat hot roasted chicken as much as possible."
Shen Jiayue leaned against Lin Xu, and suddenly found that her head was full of stars, and said in surprise:
"Wow, what a beautiful starry sky, Xu Bao, let's go to the starry sky base to see the stars?"
At this moment, the drinking in the restaurant was still going on. Several old people were already sitting cross-legged on the kang and chatting. Lin Xu said:
"Okay, let's drive there."
He did not drive his own Maxari, but took the keys to the Land Rover and prepared to test drive his father's high-end Range Rover.
I heard from my mother that since my father bought this car, it has been much more convenient for him to go to the city to do errands. Many people who meet him take the initiative to say hello and invite them to dinner and tea. In short, he is much more polite than when he drove a Toyota Overbearing.<
/p>
"They are all so snobbish."
Shen Jiayue opened the car door and sat in the passenger seat. She thought it was interesting to change her attitude because of a car.
Lin Xu smiled and started the car:
"Normally, many people judge a person's achievements by appearance. The reason why business bosses are keen on changing cars is not only to show off, but also to facilitate business negotiations."
The young couple drove to the Starry Sky Base.
It's holiday now, there are no tourists here, and no one is on duty.
However, the floor lamp is still on so that people who come here at night can see the road clearly.
The two came to the astronomical telescope, scanned the code and paid, and after the equipment was turned on, they began to observe the starry sky.
There was no bright light nearby, which made the starry sky very bright. Shen Jiayue looked around and then muttered:
"It's such a pity that I can't see the moon."
Lin Xu pinched her cheek:
"We'll install a telescope on the roof of the building later. If we want to see the moon, we can do so at any time."
The light pollution in the city is too serious, so observing the starry sky is actually not as good as here, but since we can’t come here often in the capital, we can only do this first.
But when the racecourse opens, I will probably stay here for a while. After all, it involves passenger flow, so I have to bring Dundun here to play a role.
When the time comes, it will be easy for Baby Shen to observe the moon.
After watching for a while, the cold wind of winter night blew along the reservoir, making the two of them shiver.
"Well...it's so cold. Let's go back. Sister Yuanyuan is still waiting for me to play double promotion with Shaokang and the others. Xu Bao, can you play?"
"Yes, but I have almost forgotten it. Let's go and go back first."
The two drove back. Shen Jiayue and Chen Yuanyuan guarded the charcoal stove and started playing cards. Lin Xu contacted Shu Yun, inquired about the business situation of the store, and then used points to redeem the excellent salt-fried mutton recipe.
I'm going to make this delicious dish tomorrow for my own banquet, so I can't make any mistakes.
If everyone is used to it, you can leave the recipe to your uncle later, so that the scenic spot will have another signature delicacy.
I really want to see Longqishan one day make a name for itself by relying on food...
As soon as I thought of this, the system prompt sounded in my mind:
"The host is committed to creating a gourmet scenic spot, and has specially triggered the second main task [Food Scenic Spot]: Ask the host to have ten perfect signature dishes in the Longqishan Scenic Spot restaurant within three months. After completion, the host will be rewarded with a lucky draw for Shandong cuisine cooking techniques. , a special prop redemption card, and two draws for perfect local delicacies!”
Lin Xu was a little surprised when he heard this prompt.
I was just thinking about it, and it actually triggered the task, which is really surprising.
He carefully studied this so-called second main task and found that it could be completed together with the top ten most searched tasks on the racecourse.
If we have to complete this together, the reward for this task will be too rich...
For the sake of the reward, I’ll do it!
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I recommend a food novel "Food Begins with the Green Train Chef God", which friends who are book-hungry can read.
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