Chapter 727 Geng Lele: Is today a difficult day for our sand sculpture team? Lychee fish roll! [Please subscribe]
"Are you going to make pot tenderloin?"
When Ni Yongtai saw the tenderloin slices cut by Lin Xu, he couldn't help but shout in his heart that he was a good knife worker.
As a chef who has grown from an apprentice to a head chef step by step, he knows all too well how much sweat this level of knife skills requires.
I also admire Lin Xu even more.
Lin Xu said:
"Yesterday I came back and made pot-potted eggplant, and my family was very happy with it, so today I want to add a pot-potted pork loin for the guests to try too."
He took the meat slices out of the basin, picked out the green onions and ginger, and put them into the flour, so that both sides of the meat slices and the gaps in the flower knife were covered with flour.
In order to make the taste better, Lin Xu also mixed a handful of potato starch into the flour.
Using flour alone will absorb a lot of soup, but adding a handful of potato starch will give the tenderloin a smooth texture like starch, which is very comfortable.
While he was doing this, Ni Yongtai asked:
"Boss Lin, do you think that when making this kind of dish in a restaurant, is it better to marinate the meat until it is ready for customers, or is it better to fry the meat and wait for the customers to order?"
This is a multiple-choice question most often encountered by hotel chefs.
If the meat is marinated all the time, it is easy to over-marinate it, resulting in an overly strong flavor and not being able to taste the delicious flavor of the meat itself, which will be disliked by customers.
If fried in advance, there are also defects, such as insufficient simmering, loss of moisture in the meat itself, resulting in poor taste, etc.
Both methods have their own characteristics, and both are choices often made by chefs.
Lin Xu said:
"The meat in Lin Ji's kitchen is prepared for the same day, and even the dishes have to be prepared in advance before each meal. Normally, as long as it does not stay overnight, it is better to marinate it first."
When cooking, fry it first and then simmer it all at once. The texture and umami flavor of the dish will be richer, and you can also enjoy the unique umami flavor of eggs.
But if it needs to stay overnight, you can't marinate it anymore. You have to paste it and oil it, so that the fat can seal the moisture in the meat.
However, Lin Xu also gave his own opinion. He said to Ni Yongtai:
"If you over-fry it when frying, when you return it to the pan, add a new layer of egg liquid and fry it again. This way the flavor of the eggs will come out and the meat will become more delicious."
Ideally, the food in the hotel should be fresh, but due to cost, customer flow and other considerations, it is impossible to keep all ingredients in the freshest state.
Therefore, it is necessary to extend the fresh aroma of the dishes as much as possible while ensuring the quality of the dishes.
Although this is somewhat opportunistic, costs should be saved and should not be extravagant and wasteful.
Lin Xu's words made Ni Yongtai's eyes light up. He only thought about frying, but he never thought about adding egg liquid and frying again.
Dogmatism really kills people. When I was an apprentice in the past, I just learned whatever the master taught me, which led to a solidified thinking. I didn’t understand the secret until Lin Xu reminded me.
Lin Xu beat a few eggs into the basin and said while stirring:
"Under normal circumstances, the food for the day is used up on the same day, and if you make an overall plan, you don't need these skills to make up for it."
Ni Yongtai smiled:
"We also know this, but not every store is like Lin Ke's, which is full of customers every day. Recently, I have watched a lot of videos posted by bloggers who visit stores. Lin Ke's customer flow is really enviable to us."
Shi Wenming on the side added:
"Xiao Xu is really good at opening restaurants. Now the rents of the front houses on Yingchun Street have increased accordingly, and the whole street has been brought up by Xiao Xu."
Although this is an exaggeration, it has to be said that the rent on Yingchun Street has indeed increased a bit because of Lin Ji Food.
But the merchants on the street didn't have any objections. Because of the large customer flow and popularity, everyone earned more.
For example, at Caoji Mutton Soup at the street entrance, Lin Xu had eaten there several times in the past. After being dug out by fans, people kept checking in.
Lao Cao even specially launched an idol set meal, which is a deluxe version of mutton soup and two fried pancakes, with a slight price discount.
But with such a small change, Lao Cao's business is much better than before.
Lin Xu found a lot of faults with yesterday's Guotai Tofu, so today Ni Yongtai plans to learn from Lin Xu about Guotai Pork Loin to see where the difference is.
When Lin Xu was beating eggs, he asked curiously:
"Don't you put some salt?"
"If you don't add it, the salt will reduce the fluffiness of the eggs. If you add it, it will have the opposite effect."
Ni Yongtai is even more curious:
"Wouldn't that be tasty?"
Since he became an apprentice, there has been a saying that egg liquid is sticky and needs to be salted. And whether it is scrambled eggs or egg paste, if you don’t add some salt when beating the egg liquid, it will be difficult to taste it later.
Now when he heard what Lin Xu said, he was a little surprised.
"The meat inside is marinated, and there is a layer of soup hanging on the outside. Even if the egg paste in the middle is tasteless, it will give people a layered sense of taste... Besides, when the stock is simmered, the flavor will naturally penetrate
Go in, don’t be afraid of the taste.”
This is actually a kind of blanking effect on the taste. For multi-layered dishes, one layer of the taste is deliberately removed. Not only will it not be tasteless after eating, but it will make the layering more prominent.
After the egg liquid was beaten, Lin Xu set up a pan, heated it over high heat, poured in cooking oil, and added a little bit more base oil after sliding the pan.
When the pot is hot, he uses chopsticks to hold the tenderloin covered in flour and shake it to shake off the excess flour, then dips it into the egg liquid so that the surface of the tenderloin is covered with egg liquid.
Then put the meat slices into the pan, laying them out evenly.
With a "sizzling" sound, the egg liquid expands, and the unique aroma of fried eggs rises from the pot. The golden egg liquid expands rapidly in the pot, making it look particularly appetizing.
In the past, Lin Xu ate sesame seed pancakes with vegetables on the street, and he especially liked to watch the stall owner fry eggs on the griddle.
The feeling of the egg liquid solidifying little by little on the oily and bright spoon is not only attractive, but also very relaxing.
The pot was full and he started to turn over the first piece of tenderloin.
From this point of view, this method is a bit like Korean barbecue, but both the taste and the method are far superior to Korean barbecue.
Both sides were fried until golden brown. Lin Xu put each piece into a colander, controlled the oil a little, and took advantage of this gap to start frying in the second pot.
Fry all the tenderloins and set aside.
It's still a little early to make lunch now, so we have to wait a little longer. He said to Ni Yongtai:
"Use a little lard to sauté the onion and ginger until fragrant, then add the broth, put the tenderloin in, add the seasoning and simmer for a while... add some shrimp seeds when adding the seasoning, or add shrimp oil before taking it out of the pan, to taste
It won’t be any worse.”
Ni Yongtai nodded and gained a new understanding of the pot collapse technique:
"You really have to keep learning. In the past, I always thought that getting a senior chef certificate would be equivalent to success and fame. But now it seems that it is still far away."
Lin Xu smiled:
"My senior brother said that the advanced textbook is a pass to understand high-end cuisine. It is a threshold. Only with the advanced certificate can you understand some of the mysteries of cooking."
The reason why Xie Baomin said this is not to take the senior certificate too seriously.
After the cancellation of the special certificate in the 1990s, the high-level certificate seems to be the most important certificate in the cooking industry, but many master chefs start with the high-level certificate when recruiting apprentices.
In other words, only with an advanced certificate can you have certain basic skills and be qualified to be an apprentice to the big guys.
At the airport, Shen Jiayue parked her car firmly in the parking space, then hugged Dundun and headed to the arrivals hall with Geng Lele. Halfway through, she saw Yan Lin walking out of the hall with a bag on her arm.
They rushed over.
"Godmother, I miss you so much. I just came to pick you up from the scenic spot. I told my godfather to come with me, but he actually ignored me."
Geng Lele took Yan Lin's arm and started to tell a story.
Humph, you are usually so harsh on me in class, so I have to make a small report to retaliate.
Yan Lin shook her phone at Xiao Lele:
"Go on, your godfather is over there listening."
Only then did Geng Lele notice that Yan Lin had been chatting with Cui Qingyuan on WeChat voice calls.
Tsk...I was caught doing something!
Just now, Sister Yue was caught secretly eating pork ribs, and I was caught snitching. Could it be that today is a tough day for our sand sculpture team?
The little girl quickly found someone to make up for:
"I knew you were having a voice chat with your godfather, and you were deliberately trying to liven up the atmosphere. Are you tired from the flight, godmother? Come here and let me carry your bag..."
Yan Lin smiled and glanced at her goddaughter, picked up the phone and said:
"Yueyue and Lele have already picked me up. Let's do this for now. Let's talk later when we get to the scenic spot."
After saying that, he hung up the phone.
Yan Lin put her mobile phone into her bag, stretched out her hand and hugged Dundun in her arms:
"Baby, are you here to pick me up?"
"nia~~~~~~"
Dundun called out softly and nuzzled Yan Lin with her head.
How could a big boss with a net worth of tens of billions stand such intimacy from a kitten? He immediately hugged the little guy tightly in his arms:
"My dear, you are so good. I heard that you like to play golf? How about building a golf course in a scenic spot?"
Shen Jiayue:?????????
Did you really come to Yinzhou to be a money-splitting boy?
In such a remote place, a horse farm may not be able to sustain life, and building a golf course would be even more expensive.
"Aunt Yan, is it too extravagant to build a golf course?"
She asked insinuatingly.
Yan Lin smiled and said:
"No, if Longqishan is to be built into a high-end leisure and entertainment resort, a golf course is a must. After all, golf is a sport for many rich people, but a smaller course can be built to make everyone have a good time.
That’s it.”
She plans to have a serious chat about this project after meeting Luo Shan and Shen Guofu.
Of course, the reason why I came up with this idea was because I saw a video of Dundun lying on the golf course and playing. Since the little guy likes it, why not build one specifically for it.
A piano worth millions has been given away, and a golf course is nothing.
Putting aside the land price, the construction of golf courses is not expensive. The reason why big cities are expensive is because of the land.
After getting in the car, Shen Jiayue drove, Xiao Qing and Geng Lele sat in the back seat with Yan Lin, and the financial manager who followed him got into the passenger seat.
After starting the car, Shen Jiayue drove directly back to the scenic spot.
On the other side, High Speed Rail East Station.
Shen Guofu and the other three finally received the distinguished guests from afar.
"Welcome President Liu. It's been a long journey and a long journey. It's been really hard work."
Liu Zhengyu pulled a suitcase and said with a smile:
"It's not hard work. I heard that Xiaoxu made northwest-style crispy roasted whole lamb today. I was so greedy that I didn't bother to eat breakfast. I just waited for a big meal at noon today."
As someone who has traveled all over the world, Liu Zhengyu is very familiar with the food from all over the world.
But he still likes to eat the food cooked by Lin Xu, because here, Lin Xu can eat delicious food from all over the country without leaving home, and it is very authentic.
For those who love food, this is simply a blessing in life.
Shen Guofu said:
"Professor Cui and Mr. Tateyama also came from the capital in the morning and are currently at the scenic spot. At noon, President Liu can exchange views on food with Mr. Tateyama."
Upon hearing that Geng Lishan was there, the interest of the people from the Tourism Association was immediately aroused.
With the support of this great calligrapher, it seems that this business trip is really worth it.
Liu Zhengyu is even more eager to try:
"I just want to discuss food culture with him. By the way, Mr. Shen, can I be a food guest at Happy Media? Watching Mr. Tateyama explain food makes me really itchy."
Shen Guofu said:
"Then I'll talk to Xiaoyan later and create a food program just for you... By the way, I'm currently filming a documentary on the state banquet. If President Liu is interested, he can ask the National Tourism Association to participate in it."
Tourism has always been closely related to food. If the National Tourism Association participates in this kind of program, the effect should be better.
Moreover, behind the National Tourism Association are directly managed tourism departments such as China Travel Service and China Youth Travel Service. Dealing with them more will help to close the relationship.
If there is a need for the scenic spot in the future, these relationships will come in handy.
Lao Shen quickly sorted this out in his mind and planned to call his niece when he went back to explain the matter clearly and ask her to name Liu Zhengyu on the show.
It doesn’t matter whether you participate in ginseng or not, as long as you have the title.
After getting on the bus, everyone sat down and started heading to Longqi Mountain Scenic Area.
In the back kitchen of the scenic spot, all the dishes were prepared. Lin Xu came outside, intending to take a look at the mutton simmering in the pit, and happened to bump into Shi Moli, who was carrying a plate and coming downstairs.
"Have you finished eating Jasmine? How is it, is it delicious?"
"It's delicious. My cold has been mostly cured. Sister-in-law Yueyue is so awesome."
Cold?
Does this stuff also have the effect of curing colds?
When he remembered, he brought a jar of prepared ginger candies to his grandma and said:
"Your grandma has some ginger candies. Go and get some. That one is better for colds. I'll cook you a hot and sour soup later. It will make you sweat and you'll be fine."
"Thank you, cousin."
The little girl put down the plate and went to find Mrs. Lin happily.
"Grandma, my cousin said you have ginger candies that can cure colds...can I have some?"
Old Mrs. Lin was talking to her relatives in the house. When she heard that she wanted ginger candies, she immediately pointed to the cupboard next to her:
"It's in the cupboard, in a glass jar. Your brother Xun couldn't finish it this morning, so I put it away... Eat less, as the ginger candy will get you angry."
Mrs. Shen likes children. When Shi Moli opened the cabinet, she walked over, pointed at another glass jar and said:
"Little Jasmine, this contains winter melon candy. If your throat feels uncomfortable, just eat this..."
After speaking, she said to Han Shuzhen:
"Shu Zhen, you are the doctor. Let's take a look at little Jasmine to see if she has a cold."
Han Shuzhen is charging Dundun’s toy car:
"I've seen it. She caught a cold at night. No, let her put on a cotton vest today and buy cold medicine. She will be fine in the next two days."
Shi Moli took a disposable plate, grabbed a handful of ginger candies and a handful of winter melon candies, then closed the lid, closed the cabinet door, turned her face and said:
"Thank you grandma, thank you grandma Shen, thank you Dada Han."
Han Shuzhen came over and straightened the girl's collar with a smile:
"What a sensible and good boy. Go out to eat. You have a cold, so you need to get more sun."
When Shi Moli went out, she said with emotion:
"When Yueyue was this old, she acted like a tomboy all day long, but she was far worse than Jasmine."
Lin Hongxia came in from the outside and felt a little emotional when she heard the praise of her daughter:
"I wish Jasmine would be more outgoing. She is too introverted and not suitable for today's society."
Lin Xu looked at the stewed whole lamb and was about to rest for a while when he saw a message from his father:
"We have been picked up and we will arrive at the scenic spot soon. We will prepare lunch as soon as possible so that everyone can have it when they arrive at the scenic spot."
"Okay!"
Lin Xu replied a message, then returned to the kitchen, first plated the various cold meats and asked the waiter to deliver them to the large private room upstairs.
If your family is eating, you can eat in the courtyard, but if there are distinguished guests, this is somewhat rude, so it is more appropriate to eat in a private room.
And the private room is not bad either. The large window faces the reservoir, and you can also overlook the mountains opposite the reservoir, which is conducive to broadening your mind.
Geng Lishan, who was busy walking around the reservoir, came back. Chen Meide hurriedly poured tea. As a small leader of the Cultural Bureau, he was so familiar with Geng Lishan that he looked up at the mountains.
Rumors spread that the old man had a very strange temper and was very unkind.
But after the contact in the morning, Chen Meide realized that what a kind old man he was, his temper was not weird at all, and the rumors were really unbelievable.
In the kitchen, Lin Xu prepared the cold dishes, picked up the kitchen knife, sliced off the fillet of a mandarin fish, cut it into pieces, and started making lychee fish rolls.
Although there is only one word difference between lychee fish and lychee fish roll, they are two different cuisines.
Lychee fish is a Huaiyang dish. It is red in color, looks like a lychee, and tastes sour and sweet.
The lychee fish roll in Sichuan cuisine is just one of the small lychee-flavored dishes. It refers to changing the fish meat into a flower knife to make a small sour-sweet dish.
Overall, it is a dish similar to raw fried fish fillets, but compared to raw fried fish fillets, it is very fresh and has a slightly sour and sweet taste, which is especially suitable for those educated people.
This dish cannot be prepared in advance, it has to be cooked freshly, and the fish has to be marinated slightly before cooking, so Lin Xu did not prepare it in advance, but started it now.
Not long after, Shen Jiayue drove Yan Lin to the scenic spot. Han Shuzhen, Luoshan and others all came out to greet them. While they were chatting, the minibus also arrived.
Lin Xu came out to say hello to everyone, then led a group of people upstairs and gave instructions to the cook:
"Ready for dinner!"
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