Chapter 151 Uncle Shen, what’s wrong with your face? Make boiled cabbage!
Four thirty in the morning.
Lin Xu put Dundun in the store, and then drove the vegetable cart rented by his master to the Chunfeng Vegetable Market to buy vegetables.
"Boss Lin, congratulations on winning the championship! The Cantonese cabbage you want is ready. The quality is excellent. It is the best cabbage in the entire wholesale market."
When Uncle Shen saw Lin Xu, he immediately smiled and said hello.
There are bundles of green cabbage sum on the stall, which look fresh and tender.
Cantonese cabbage, also called cabbage, is a cruciferous plant endemic to the Guangdong and Guangdong regions. Because of its fresh and tender taste, it can be grown in all seasons and is the most common vegetable in the Guangdong and Guangdong regions.
After getting the dish of boiled cabbage heart yesterday.
Lin Xu was ready to put new ones in the store immediately.
In the past, customers often complained that there were not many vegetables in the store and that they would easily get angry if they ate them every day.
Now there is finally a vegetable dish.
When picking the cabbage heart, Lin Xu said to Uncle Shen:
"Lin Ji may be closed for a period of time in the near future and is planned to be renovated into a restaurant. By then I won't be able to attend to buying groceries here, and I will ask Uncle Shen to help deliver them to the store."
In order to save manpower in small restaurants, the boss usually purchases the ingredients himself.
If you can bargain, bargain. Every point saved is worth a point.
But in a large hotel, there is a dedicated purchasing department responsible for the selection and inspection of ingredients, so Lin Xu does not need to do this himself.
"Oh, congratulations to you, Boss Lin. Just let me know in advance when you are going to close. I have to adjust the quantity of dishes purchased."
"Okay, no problem!"
After loading all the vegetables and other ingredients he wanted to buy into the car, Lin Xu bought meat and then drove back to the store.
Unload the truck first.
Then perform a simple process on the ingredients, soaking when necessary, roasting when necessary, and washing when necessary.
After finishing these tasks, he washed his hands and kneaded some noodles, preparing to make some chicken soup noodles.
The weather is too hot and I sweat a lot, so I drink more salty soup to supplement the missing salt.
The dough needed to make the dough sheets is the same as that used to wrap the wontons.
Just roll it into thin slices.
Chicken noodle soup is a home-cooked delicacy that requires the chicken soup to be fresh but not greasy, the noodles to be thin and transparent, smooth in the mouth, and appropriately salty.
Such a steaming bowl of noodle soup, paired with staple food, can ensure the calories needed for the whole morning.
Chicken soup is ready-made.
Now the store is open every day.
Later, as soon as the dough is ready, you can roll it out and start cooking.
Take advantage of the noodles.
Lin Xu made another dough with high-gluten flour and prepared to bake some beef pies in a pan.
You can’t always eat steamed buns and fried buns, but you have to change your taste occasionally.
After all, breakfast is not sold to the outside world. You can just make it according to your own preferences, so you have a high degree of freedom.
Mix the noodles and set them aside to serve.
Then he soaked some vermicelli, then cut some green onion and ginger and put it into a bowl with cold boiled water. Then he added two small spoons of salt and washed it for about ten times to make green onion and ginger salt water.
Salt cannot be added directly to beef filling, as it will easily cause moisture loss.
But it’s okay to add melted salt water.
After the onion and ginger brine was prepared, he took a piece of beef tenderloin, chopped it finely with a kitchen knife, added light soy sauce, oyster sauce and pepper and stirred it evenly, then stirred it with the onion and ginger brine.
Half an hour later.
The noodles have risen and the meat filling has been marinated.
Lin Xu took out the soaked vermicelli, chopped it into pieces and put it into the meat filling. Then he chopped some chives and added them in.
When making meat fillings, whether steamed buns, dumplings or pan-fried pies, minced green onions must be added at the time of use, otherwise the meat filling will easily have that bad green onion smell.
After adding the minced green onion into the meat filling.
Pour dark soy sauce into the basin, add a little lard and pepper oil, and stir evenly.
The amount of salt in the beef is enough, no need to add additional salt.
Lin Xu spread a little cooking oil on the chopping board, poured the cooked dough onto the chopping board, spread a layer of cooking oil evenly on the dough, then rolled the dough into long strips and divided it into equal-sized dough balls.
Do not knead the dough for making beef patties.
Otherwise, tendons will form and the patty skin will shrink.
Flatten the dough, apply some oil, and then roll it into a thin long strip with a rolling pin.
After rolling out, smash the dough twice, then put the beef filling on one end of the dough, first wrap the meat filling with the surrounding dough, and then roll it up to the other end, so that the dough tightly wraps the meat filling.
Wait until all the dough sheets are wrapped in the meat filling.
Slightly flatten it with your hands, and a beef patty is ready.
After making almost one pot.
Lin Xu put the pan on the stove, heated it up and spread a layer of oil on the bottom of the pan, put the prepared beef patties in one by one, covered the pan, and fried over low heat.
Mixing the stuffing, kneading the dough, and even finally wrapping the meat into patties, he can do it all with his skills.
I'm a little unsure about the final frying process.
Therefore, you can only fry it slowly over low heat. It is better to cook it slowly than to burn it.
Now you can realize the benefits of having a master.
If he were here, he wouldn't have to worry about the heat when making this kind of beef patty. Even if the fire is on all the time, he can make both sides of the beef patty golden and crispy.
It's a pity that the old sea king has come ashore.
I don’t know if I can still eat his and Aunt Leopard’s melons in the future.
About two minutes later.
Lin Xu opened the lid of the pot and brushed a layer of oil on the cake.
Then use a spatula to turn the patties over.
At this time, the side next to the bottom of the pot has been fried to a crispy brown, and it also exudes a good smell of noodles. Unfortunately, it is not yet cooked, otherwise you would have to taste it.
While busy.
Uncle Yu from the supermarket next door opened the door again and walked in.
"Boss Xiao Lin, Boss Xiao Lin, have you heard? The shops next door and upstairs were all transferred to a big boss yesterday afternoon. It seems like there is a big move..."
Lin Xu smiled.
The behind-the-scenes incident that lasted for several days finally came to an end.
He said to the uncle:
"That person is me... It was my father-in-law who bought the shop two days ago. He transferred everything to me yesterday and asked me to expand the business scale of this shop."
Uncle Yu:??????
Then wouldn’t I have been worrying in vain these days?
He immediately asked:
"Does your girlfriend have any brothers or sisters? My nephew and my niece haven't found a partner yet. If they do find a partner, I'll help with the troubles..."
Uncle, you have changed so quickly... Lin Xu said with a smile:
"My girlfriend is an only child, and I am also an only child, so we have to make more money, otherwise it will be a big problem for both parents to support themselves in the future."
"Yes, yes, you should indeed make more money."
Uncle Yu sighed with emotion and then reacted:
"By the way, when you expand your store, will you have to close it for a period of time before you can open it?"
"Yes, we will close down and start renovations after the store design is completed. If I disturb you then, please be patient."
"Those are all trivial matters. How can decoration not be noisy? Just install it quickly. One more day of decoration means we have to wait one more day. You don't know, but now I am addicted to the food you cooked." p>
After Uncle Yu finished speaking, he walked towards the door.
He planned to inform the neighbors who were walking outside about Lin Ji's renovation.
The head of the information station is so warm-hearted.
Lin Xu said:
"Don't leave in a hurry, Uncle Yu. The meatloaf in my pot will be out soon. I'm not sure about the taste. Please help me check it."
Uncle Yu was happy when he heard it:
"Boss Xiao Lin, you are so humble. You have even won the food championship of Diaoyutai. You can't just make meatloaf with your hands... Come on, today, I am lucky again!"
He didn’t notify anyone anymore.
Get ready to eat meatloaf.
The two chatted about interesting things on the street, of course, mainly listening to what Uncle Yu said.
This old man has information about the entire street, and every time a customer goes to the supermarket to buy something, it is an opportunity for him to exchange information.
Soon.
The meatloaf in the pot is ready.
Both sides are fried until browned, exuding an attractive noodle aroma.
After taking out all the meat cakes, Lin Xu put another pot of cake dough into the pot, then he picked up a plate, filled two of them and gave them to Uncle Yu.
"Oh, this meat pie looks really good, not inferior to the door-nail meat pie sold over there on Qianmen Street."
There are several famous food streets in Beijing, such as Niu Street, Guijie, Yuanbao Street, Qianmen Street, etc. Now, due to the existence of Linji Food, Yingchun Street is increasingly appearing in the mouths of some gourmet foodies.<
/p>
"Since you opened the store, the flow of people on Yingchun Street has increased a lot. Even the business of my supermarket is better than before. When your new store opens, our Yingchun Street may become a food street.
”
Lin Xu smiled and said:
"If Yingchun Street becomes a food street, I'm afraid business will be better."
He just finished speaking.
The system prompt sounded in my mind:
"The host desires Yingchun Street to become a food street and triggers the side task [Investment and Opening a Shop]: Ask the host to invest in a snack bar on Yingchun Street within one month. Upon completion, a 72-hour double points card and a basic cooking skills upgrade card will be rewarded.
Zhang."
Open a snack bar?
I haven’t even figured out this hotel yet, brother.
Do you really think highly of me and plan to let me handle a street's delicious food by myself?
While I was mumbling, my father-in-law and his family walked in.
When Lin Xu left last night, he remembered that his father-in-law was still in high spirits, but he didn't expect that today it was like an eggplant beaten by frost, withered and unable to lift his head.
This is?
When Shen Guofu raised his head, Lin Xu saw a blood stain on his face.
"Uncle Shen, what's wrong with your face?"
Shen Guofu said listlessly:
"Forget it, a wild cat came into the house last night. I was just about to drive it out, but it got scratched..."
He just finished speaking.
Lin Xu saw his mother-in-law give his father-in-law a fierce look.
Tsk...
It seems that I was violently tortured by my mother-in-law last night.
He quickly took the freshly made meatloaf and said:
"Come, come, let's eat some beef pies to replenish our appetite. It's just been made and it's still warm."
Shen Guofu was just going to get it.
Han Shuzhen said:
"Your Uncle Shen doesn't want to eat meatloaf. He just wants something vegetarian. Xiaoxu, do you have any steamed buns in the refrigerator? If so, heat up two for your Uncle Shen and prepare a green leafy dish. He likes to eat them. This."
Shen Guofu nodded with a "happy" face:
"Yes, I like eating this. I like it so much that I can't help crying when I think about it."
Lin Xu glanced at him sympathetically.
Alas...
I had to pack a bunch of vegetarian dishes back last night. Now that I’m done, it’s my turn to be vegetarian, right?
He took out two steamed buns left over from the past two days from the refrigerator and put them into the steamer. While he was busy, Shen Jiayue ran over and whispered:
"My mother punished my father last night and forced him to dance to the rhythm on the dance machine. If he missed a step, he had to dance again. My father was so tired that he rolled his eyes."
Lin Xu:??????
The mother-in-law’s method of punishing people is quite unique.
But when I think about it, I don’t know how to play the dance machine.
He quickly said:
"I think couples need more communication. Corporal punishment is wrong. Don't follow your mother's example later. This is not conducive to the cultivation of a couple's relationship."
Well, it’s okay to eat melon, but it’s not good if you eat it on yourself.
"What vegetables are you going to give my dad?"
Lin Xu looked at the wilting look of his father-in-law, then looked at the newly bought vegetables today, and then said:
"Let me make boiled cabbage..."
This is the first perfect vegetable technique he has obtained. I hope it will give my father-in-law a good appetite.
After saying that, he picked up a bunch of cabbage sums and opened them, removing the old leaves below, washing them twice in clean water, and then removing the roots.
Then boil a pot of water.
Start making this Cantonese dish that is loved by Lingnan people.
Boil the water in the pot, pour a little peanut oil and a small spoonful of salt into it.
Adding oil to the water can make the blanched vegetables have a better color.
Adding salt can give the cabbage a little flavor.
After adding the oil and salt, stir it in the pot with a spoon to let the salt melt and the oil melt and spread.
Then Lin Xu aligned the bottom of the washed cabbage, held the head of the cabbage with his hands, and put the root of the cabbage vertically into the hot pot.
The stems of cabbage are relatively thick and difficult to ripen, and the leaves are extremely delicate, so you need to use the procedure of "scald the roots first, then the heads".
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When the roots of the cabbage are blanched in water for about 30 seconds, turn the cabbage upside down and put it into the pot.
By the way, use a spoon to break up the clumped cabbage sum so that it can be heated evenly.
Blanch for about twenty seconds.
Use a large slotted spoon to remove the cabbage from the pot.
Rinse the cabbage with cold water to lower the temperature and prevent the remaining heat from burning the cabbage.
Then control the water, place the cabbage sum vertically on a rectangular plate one by one, and then start making the sauce.
Whether the cabbage sum is delicious or not depends on the sauce.
The delicious sauce can make the cabbage even more delicious.
A bad sauce will make the cabbage taste bland.
Lin Xu added some seafood soy sauce to the bowl, then poured in a spoonful of friend, half a spoonful of sugar and a little cornstarch, poured in some cabbage soup and stirred evenly.
Then set up the wok.
Pour a little lard into the pot.
Originally, peanut oil or other vegetable oil should be used, but considering that the father-in-law prefers lard, Lin Xu changed it.
Heat the oil, add minced garlic and stir-fry until fragrant.
Then pour the prepared sauce into the pot.
"Zila..."
The aroma of the sauce was suddenly stimulated by the hot oil.
Turn off the heat.
Use a spoon to carefully pour the sauce from the pot onto the top of the cabbage, and this father-in-law’s exclusive version of boiled cabbage is ready.
In fact, if you want to save trouble, you can directly steam the sea bass, pour steamed fish soy sauce on the blanched cabbage, then add shredded onion and ginger and cook it in hot oil.
However, the choy sum made this way does not have the aroma of fried minced garlic.
After bringing the cabbage sum to the table.
Shen Guofu, who was originally frowning, suddenly widened his eyes.
This smell...
It’s the smell of lard!
He was about to start eating.
Shen Jiayue, who was eating meatloaf next to her, suddenly said:
"Wow! It smells so good. Mom, are you punishing or rewarding my dad for letting him eat such delicious food?"
Shen Guofu: "..."
My daughter, I’ve been like this and you still haven’t forgotten the fire, right?
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Thanks to the friends who voted for me monthly, I finally exceeded 300 today, and I’ll add another chapter!
I originally wrote this chapter in the afternoon, but I was not very satisfied with it, so I deleted a little bit from the left and a little from the right. Finally, in a fit of rage, I deleted and rewrote all the more than 5,000 words... This chapter is 4,300 words, which is a little short. Let's make do with it.