"Baby, come and eat!"
Lin Xu took another plate of liver ointment from the kitchen and put it on Dundun's plate. Shen Jiayue took it downstairs, and the little guy who was losing his temper immediately came over and continued to eat.
Liver paste contains a large amount of blood. After steaming it, it tastes tender and full of umami. In addition, the blood itself contains salt, so it tastes good.
Looking at Dundun eating like a pig, Shen Jiayue said:
"Since you like to eat, mommy will cook it for you later."
The little kitten who was eating liver ointment squinted its eyes. Although she said nothing, Shen Jiayue was keenly aware of the suspicious look in her eyes.
"What? You don't believe in mommy's craftsmanship?"
Shen Jiayue patted Dundun's butt gently and said with a smile:
"It's not difficult. Use a wall-breaking machine to break the fresh pork liver, then use a juicer to squeeze out the liquid inside. Just add some egg white and steam it in a pot. You don't have to think so much at all."
When making this for Dundun, you don’t even need to add onions and ginger, just juice the fresh liver. How simple it is.
Shu Yun, who was on the side, was a little skeptical at first, but after hearing Shen Jiayue's words, he realized... Yes, this liver paste is simply the juice squeezed from the liver. It can be made by using technological means, bypassing the cooking steps.
p>
Let’s put it aside, if a person with no cooking background says that liver paste soup is not difficult, the master chefs will definitely laugh out loud.
But with the advancement of science and technology, people without cooking experience can really make liver paste soup. I have to say that it is true that technology changes life.
Shen Jiayue said to Shu Yun:
"Sister Yun, you don't need to accompany me anymore. Hurry up and taste the liver paste soup. This is the skill of the head chef of the state banquet, and ordinary people can't taste it."
Shu Yun straightened the hair hanging around his ears:
"Give this opportunity to others. In the past, I often ate Chef Xie's high-end dishes at Diaoyutai. The dishes he cooked were basically shared by the people in Building 2, so everyone at the front desk supported him."<
/p>
Only then did Shen Jiayue realize that she had forgotten that Shu Yun was not an ordinary person.
The most powerful front desk manager at Diaoyutai is indeed no stranger to high-end dishes. No wonder he recognized liver paste as soon as he served it.
Upstairs, Lin Xu finally picked up a bowl of liver paste soup and tasted it carefully.
Use a spoon to take a sip of the clear soup that is like boiling water in the bowl. It has a very moist texture and a strong fresh aroma. Coupled with the saltiness of the ham, the whole soup tastes super comfortable.
Comfort is an essential taste experience for high-end dishes.
It's a bit unclear, and I can't describe it in words. It seems that everything is just right. It's not at all the feeling brought by the cheap soup stock made from soup stock mixed with MSG.
After tasting the soup, Lin Xu used a spoon to scoop out a piece of jelly-like liver paste and put it into his mouth.
As soon as you take it into your mouth, you can feel the obvious smooth texture on the tip of your tongue. With another sip, the liver paste gradually melts in your mouth, which is much more advanced than jelly.
The jelly tastes like it breaks into pieces, even if it becomes very small, they are still broken pieces.
The liver ointment, on the other hand, melted silently and disappeared even after chewing it. Only the mellow and fresh fragrance was left in the mouth, and I couldn't help but feel a sense of unfinished feeling in my heart.
This may be the charm of food and the enjoyment that high-end dishes bring to people.
“It’s delicious, this liver ointment is amazing!”
Tan Yajun on the side exclaimed in admiration. He likes high-end cuisine. He has eaten liver paste soup several times in Chengdu, but it never tasted as good as the liver paste soup today.
I can’t explain exactly how it feels, but it’s very comfortable, from head to toe.
Geng Lishan said with a smile:
"Usually high-end restaurants will add water to the liver paste soup in order to save costs, and those who are more particular will add chicken broth. The one made by Master Dai seems not to have been added."
A gourmet is a gourmet, and after a little taste, you can taste the difference of liver paste.
Lin Xu said to him:
"Not only did they not add water, they even pressed the pork liver for a while in advance to squeeze out a lot of water."
With this addition and subtraction, the taste of the liver paste is different by more than one level, because after adding water, in order for the liver paste to solidify, more starch needs to be added.
When there is too much starch, the texture of the liver paste changes from soft and delicate, melting in the mouth, to a jelly-like texture.
For liver paste, this taste is slightly inferior.
Cui Qingyuan took two bites, looked at Lin Xu and asked:
"Have you learned it, Xiaoxu? When my Linlin comes over later, can you cook it once? I can't bear to enjoy such delicious food all to myself."
Lin Xu smiled and said:
"Okay, no problem. I'm just going to practice some, and I'll let Professor Cui help me check it out then."
Cui Qingyuan waved his hand:
"I'm just a foodie, so how can I be qualified to check things out? I have to ask Chef Dai and Chef Xie to come over when the time comes. They are the ones who hold the ceiling for Chinese cooking."
Dai Jianli said very self-awarely:
"Lao Xie is the ceiling, I am not. At most, I am the light bulb hanging below the ceiling."
Xie Baomin took a meatball from the stew on the table and put it into his mouth, and said while eating:
"The ceiling is useless. My junior brother now wants to break the ceiling. If he waits for another two years, he might be able to create a new ceiling."
There are no limits to your cooking skills.
Lin Xu's progress is obvious to all. In the past, his basic skills were not solid and he felt a bit biased towards the third wheel. But after he improves basic skills such as knife skills, it is only a matter of time before he surpasses Xie Baomin.
Lao Xie is quite happy to see the success. With his junior brother carrying the banner, he can focus on being a fun man.
Without the pressure of being a teacher, it feels as good as you want.
Several people ate and drank, and Wei Gan also prepared some dishes to go with the wine.
Lin Xu didn't drink, so he finished the soup and liver ointment in the bowl, served himself a bowl of stew, took two steamed buns, and sat at a booth nearby to eat.
While eating, Shen Jiayue came up.
He washed out the plate that Dundun used to eat, filled up another bowl of stew, and sat across from Lin Xu, talking happily about Dundun's happy day in the Ginkgo Garden.
"The group of peacocks listen to it very much now. They will open their tails as soon as they let them open. The second prince was shocked when he passed by... Xiaobai looked honest and honest, but in fact he kept stirring up trouble. He missed Dundun and the second prince very much. Let’s have a fight.”
While listening, Lin Xu put the meatballs in the bowl into Shen Jiayue's bowl. This was the good baby's favorite, especially the meatballs that had been stewed in the stew for a long time. She never got tired of eating them.
After picking up the meatballs, I picked up the pieces of fat meat that she didn’t want to eat.
"Thank you Xubao."
Lin Xu smiled:
"Photographing this liver paste soup today gave me the urge to make a clear soup. I don't have anything to do tomorrow, so I'm going to make a table of dishes. Do you have anything you want to eat? I'll make it for you."
"I like everything you do!"
Lin Xu now knows a lot of clear soup dishes, but if you want to put together a table, you have to put some effort into it.
But when it comes to cooking, you have to be creative. I will tell the people in the soup department to prepare a large pot of clear soup later, and try to make more than ten dishes tomorrow.
As for whether it can meet the task of the banquet, we will tell when the time comes.
The task must be done, after all, it is related to the banquet lottery. I hope Dundun can draw the Manchu and Han banquet directly by then, and do it in one step, so as to avoid further trouble.
It’s just hard to say whether the system will respond or not.
After all, the last time I smoked snacks, Dundun directly brought Buddha over the wall, but was forcibly changed to salted duck by the system.
If you win the Manchu and Han banquet, the system may directly change it to Luoyang Water Banquet.
Lin Xu can't interfere in this kind of thing and can only leave it to fate.
"Xubao, do you want to eat the vermicelli?"
When Shen Jiayue asked, she picked up the vermicelli in her bowl with chopsticks, as if she was going to put it into Lin Xu's bowl.
Lin Xu was a little curious. This girl used to like eating vermicelli. Why didn't she eat it today?
In order to prevent this girl from developing a picky eating habit, he said:
"If you don't want to eat, you can eat!"
"Hoho, then the vermicelli in your bowl belongs to me!"
After saying that, the girl put the picked vermicelli back into her bowl. At the same time, she took away the vermicelli from Lin Xu's bowl with her chopsticks and ate it proudly.
Lin Xu:??????
How to play tactics while having a meal?
He said dumbfounded:
"If you want to eat vermicelli, just go ahead and grab it. There are plenty of them in the basin."
"That's different, what you snatched is delicious!"
Okay, as long as you are happy.
Lin Xu finished the stew in the bowl, told the people in the soup department to prepare the clear soup for tomorrow, and then went to the kitchen to work. After working for a while, he went back to get off work.
Just as he was about to return to the kitchen, Cui Qingyuan suddenly asked Lin Xu:
"Is there anything magical about the pickled cabbage and white meat hot pot you are going to shoot? Why is it a high-end Northeastern dish? I feel like this is very common in Northeastern China."
Lin Xu didn't expect that this great professor was actually thinking about this matter, and said with a smile:
"The sauerkraut is the same, and the white meat is not much different. The difference is the dish that is cooked. The sauerkraut and white meat hot pot I want to take a photo of is cooked with delicacies from the mountains and seas. There are all kinds of precious seafood. It is said that Zhang Zuolin liked to eat it back then. Let's talk about it later.
Let’s eat together and experience the joy of eating hot pot in the Marshal’s Mansion.”
In this hot pot, the sauerkraut and white meat are not for eating, they just serve as a base to add flavor, and are eaten with various high-end ingredients.
The only regret is that one-third of the ingredients in this hot pot are included in the Wildlife Protection Act and cannot be eaten, so I can only add more seafood.
When Cui Qingyuan heard this, he couldn't help but swallowed:
"It's because I don't have enough imagination that I forgot about the Marshal's Mansion. Let me know in advance when it will be done. I have to have a good time and feel the joy of Marshal Zhang eating."
The next morning, Lin Xu came to the store and began to prepare the clear soup feast.
In order to prevent the car from overturning, he specially asked his senior brother Xie Baomin to drive over. He did not need to take action, but just acted as a consultant.
Lao Xie is also a thief. When he arrived, he used his own account to start a live broadcast. The euphemistic name was that he was letting the master who experienced hot springs in a small southwestern border city have a look, but in fact...
"Thank you, Master, for the hundred carnival rewards. Thank you for my Yufei Aerospace."
There are not many viewers in his live broadcast room, but because of the presence of his wife, he quickly reached the top of the reward list, making the female anchors who wear yoga pants and perform live fitness broadcasts envious.
Traffic was originally low in the morning and most people hadn’t gotten up yet, so it was a good time to watch the live yoga broadcast.
However, the top spot on the reward list is actually occupied by Lao Xie's head wearing a chef's hat, which seems a bit inconsistent.
Netizens were shocked when they came in.
"I went and randomly found a place that was number one on the list to watch yoga. How did I become Chef Xie?"
"Thank you, Chef, for giving me back my yoga girl!"
"Hahahaha, my classmate had no class this morning, so he opened the live broadcast with great interest to watch the beautiful yoga girl. He had all the tissues ready, but when he clicked on it, it was Chef Xie, and he almost shivered."
"Please make it clear upstairs, is the classmate you are talking about yourself?"
"It must be him who makes friends out of nothing so smoothly."
"Chef Xie, according to the convention of the world, the first place in the live broadcast room needs women's clothing. Why don't you put on yoga pants and give these brothers some experience."
"Upstairs, I have no enmity with you, why do you want to harm me like this?"
"Why do I still expect Chef Xie to wear yoga pants?"
"Run quickly, there's a pervert upstairs!"
"..."
Netizens were very happy, Lao Xie said:
"Today my junior brother is going to make a table of high-end dishes. I was originally asked to come here as a consultant, but my skills are too average, so I just started a live broadcast and let my master have a look. It just happened to be the time to test my junior brother's cooking skills."
p>
After saying that, he turned the camera and showed Lin Xu who was busy in the small kitchen.
Cooking this kind of dish is time-consuming and labor-intensive, so Lin Xu is not in the big kitchen, so as not to affect the normal work of the kitchen.
"Hello everyone, welcome to my senior brother's live broadcast. Today is a challenge to challenge my understanding of cooking. If you like it, remember to give it a like."
Xie Baomin looked at Lin Xu and asked:
"What are you planning to cook today?"
"There are agar-agar in clear soup, hibiscus in clear water, boiled cabbage, peony agar-agar, chrysanthemum tofu, chicken porridge, chickpea bouquet, liver paste soup, lion's head in clear soup, abalone in clear soup, silver lung in clear soup, hibiscus sea pine, silver bream soup...
About a dozen dishes."
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Xie Baomin is interested:
"What is the staple food?"
"Master's homemade clear soup noodles."
Upon hearing this, Lao Xie asked to the live broadcast camera:
"Master, have you heard this? My junior brother is going to make noodles with clear soup. Can this dish be made public? Will it violate the regulations?"
Soon, a sentence conveyed by Luo Shan floated across the barrage:
"It's okay, even if it is made public, not many people can do it."
This is a technical gap. Many people may understand it, but when it comes to executing it, almost no one can do it.
With the master's approval, Lin Xu no longer had any worries, rolled up his sleeves and started making.
First stew the more time-consuming dishes such as lion head and silver lung, and then prepare other ingredients. Anyway, you already have the clear soup. As long as you process the ingredients, you can use the clear soup to make it quickly.
When the soaked bird's nest was brought over, Lin Xu picked up the tweezers and carefully picked out the fluff and impurities inside.
After pinching for a while, you may even use a magnifying glass to look at it to make the ingredients as pure as possible, so that the taste and appearance will be better.
While busy with these tasks, Lin Xu did not forget to remind netizens:
"When eating bird's nest, you must take this step. Don't be too troublesome. It not only affects the taste, but also makes the taste more delicious."
The bird's nest is soaked in cold water and has no peculiar smell.
However, if the fluff of swallows is not clipped cleanly, it will have a strange smell unique to poultry after heating, and it will not be easy to wash off, so impurities must be sorted out in advance.
After picking it, he continued to soak it in water. He then brought a box of lactone tofu. He first removed the hard edges from the top, bottom, left, and front, and cut off the excess to make the tofu become a square.
Then use a stainless steel round mold to place it on the tofu, and press it down gently to cut the soft tofu into a cylindrical shape.
After cutting and gently lifting the mold, Lin Xuchong said to the live broadcast camera:
"The next step is knowledge. After cutting the ingredients into circles with the help of molds, don't rush to throw away the useless ones around. That will increase the difficulty of changing the knife."
For the chrysanthemum tofu dish, you use a mold to press out a circle in the middle of the tofu in advance, then pretend that the entire circle does not exist, and continue to modify the knife according to the square tofu.
The advantage of doing this is that it can preserve the integrity of the round tofu.
If you cut it directly on the cylindrical tofu, the difficulty will increase several times.
Apart from anything else, when cutting to the edge, there is no place for your left hand to press, and the blade does not have a straight edge as a reference, so it is not easy to grasp.
After explaining this, Lin Xu started cutting.
Chrysanthemum tofu requires cutting at intervals of two millimeters so that the cut tofu can bloom like a chrysanthemum when put into water.
If the spacing is too large, there will be no elegant feeling of petals. If the spacing is reduced to one millimeter, the tofu will break easily, and the stamens will be too dense, which will reduce the beauty of the dish.
Although it is easier to cut with larger intervals, it is also relative, because this dish requires a continuous knife at the bottom, and the gap must be at least half a centimeter to prevent the tofu from spreading.
Such a requirement not only tests the chef's knife skills, but also tests the chef's strong control over strength.
"Junior brother, your sword skills are quite impressive."
Xie Baomin took one look at Lin Xuqie's technique and couldn't help but take the live broadcast mobile phone over and let netizens watch.
I saw Lin Xu holding a kitchen knife in one hand and holding the tofu cube in the other. The blade was flying up and down, cutting very fast. But if you look carefully, you can find that each cut stopped about half a centimeter away from the chopping board, and then started to cut the next cut.
.
Such hand speed, coupled with the force of cutting, made netizens say it was wonderful.
"I thought chrysanthemum tofu was simpler than Wensi tofu, but I didn't expect such a perverted request."
"What's even more perverted is that Boss Lin actually did it perfectly."
"Isn't this more enjoyable than a girl wearing yoga pants and twisting her hips?"
"Sister? Where are the girls? Brother, please show me the way!"
"I'm a fan of Boss Lin for his knife skills. It's so stress-relieving. It's more comfortable than videos of hoof repair, pedicure, teeth cleaning, etc."
"The pressure on the brothers upstairs is great enough."
"If it were me, I'd probably be on my way to the emergency room."
Lin Xu cut it without any distractions, switching to the other side after cutting one side.
After both sides were cut, Xie Baomin brought a stainless steel basin, added hot water and salt into it, stirred the salt, and placed the basin on the chopping board.
Lin Xu used a knife to hold the tofu and put it into the basin, carefully removing the surrounding edges, leaving only the middle cylinder.
Then, this cylindrical tofu block bloomed in the water, and the thin stamens floated with the water waves, giving people a very elegant feeling.
Xie Baomin exclaimed:
"This knife skill is really good. Next time Qiu Zhenhua tells me that Huaiyang cuisine is good at knife skills, I have to show him your craftsmanship."
You really don't feel uncomfortable if you don't stir up trouble, but you have the ability to provoke Qiu Yaozu... Lin Xu complained in his heart, let the tofu soak in the basin, and then started to prepare the high-end dish from his hometown in the Central Plains - peony agar.
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