Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 176 Brother, is this the surprise you were talking about? The secret of delicious garlic sauce!
Chapter 176 Brother, is this the surprise you were talking about? The secret of delicious garlic sauce!
In the small living room on the second floor.
Shen Jiayue is lying on the sofa playing with her mobile phone, her two long white legs hanging on the back of the sofa without any image.
"What were you two doing locked in the house?"
Chen Yan lifted up her skirt and leaned over, looking at Baby Shen with a wicked smile.
"Nothing, just a hug and a kiss."
"I don't believe it!"
"Experts say that people with small breasts are suspicious and paranoid, and it seems to be true..."
"Yueyue, believe it or not, I will clean you up!"
After the two sisters played around for a while, Baby Shen clicked on the topic of Linji Food and posted the food photos taken before lunch in the picture area under the topic.
At this point, basically everyone has not eaten dinner yet, and lunch has been digested, which is when their stomachs are empty.
No mole, suitable for poisoning!
The photo has just been sent.
All kinds of replies came one after another.
Liangshan is so dry: Is this what a tower crane driver like me should read?
Have you ever seen a fist as big as a sandbag: The takeout will arrive in three minutes, so it’s time to eat with the picture.
Mahayana cultivators: I don’t really agree that it’s not food that has been refrigerated in a black hole in the universe.
Urgently looking for part-time workers (no internet writers required): When I saw the big lobster, I came in as soon as I saw it, so fast!
High Priest of Miao Miao Cult: Wakaka, I saw Dundun’s photo, and he is actually wearing a small bow tie.
Anchor Wu Kexin: I heard that Boss Lin went to the boss’s mother’s house today. I don’t know what to say. I wish you a baby soon!
Zhishen Burial Flower: I wish you a baby soon!
Why can’t boys wear skirts: I wish you a baby soon!
Lin Daiyu uproots a weeping willow: I wish you a son soon!
Blind taxi driver: I wish you a baby soon!
……
Seeing these messages, Shen Jiayue smiled and gave everyone likes.
While he was busy working, Lin Xu sent a photo of fried enema.
The girl sat up immediately:
"We're making fried enema downstairs. I'll try it for you. You can go back to sleep, Yanbao!"
When Chen Yan heard this, she immediately got up from the sofa.
While hurriedly tying the straps of his high-heeled sandals, he said:
"Wait for me!"
Shen Jiayue looked at her cousin helplessly:
"What kind of high heels should I wear at home? Why not wear slippers like me?"
"Not good!"
"Why?"
"Because my legs are not as long as yours..."
After putting on her high-heeled sandals, Chen Yan carefully adjusted the hem of her long skirt before going downstairs with Shen Jiayue.
Come to the kitchen.
All sausages have been fried.
The enema, which exudes an alluring aroma, is fried to a golden color, and there are even some bubbles on the surface caused by the hot frying, making it look very appetizing.
The two sisters each took a plate and ate it with salty garlic sauce.
When they were children, the two sisters often ate fried enema together. At that time, Chen Yan also lied to Baby Shen that it tasted better when it was cooled. However, Baby Shen actually tried it and found that he couldn't bite it at all...
Evening.
Several plates of crayfish were placed on trays on the Shen family's dining table.
In addition to the spicy crayfish made by Lin Xu, Aunt Liu, who is eager to prove herself, also made garlic crayfish and thirteen-spice crayfish.
Well, it’s rolled up.
In order to be worthy of the delicious crayfish, Shen Guofu opened a 3-liter can of draft beer and thoroughly enjoyed the refreshing feeling of "lobster with beer, gout will follow me".
After meal.
Lin Xu sat in the living room and chatted with the Shen family for a while, then stood up and said goodbye with Dundun in his arms.
The senior brother asked him to go to Diaoyutai early tomorrow. He had to go back early to take a shower and go to bed so as not to miss the time.
The next day.
At five forty in the morning.
Lin Xu drove the car and drove into the gate of Diaoyutai.
Arrive in front of Building 2.
Parking the car in a parking space under the shade of a tree, he picked up the sleepy Dundun and walked into the restaurant in Building 2.
There's no one in the restaurant at the moment, it's dark.
He placed Dundun on the mat at the front desk, let the little guy continue to sleep, and then walked through the spacious dining room and all the way to the kitchen.
Just walked in.
I saw flour, dough and various fillings on the workbench.
Senior brother Xie Baomin is busy next to the workbench.
Is this...a so-called surprise?
"Junior brother, are you here? Come on, come on, hurry up and help me check."
After saying that, he put down the dough in his hand, opened the steaming cabinet, and took out a steaming tray.
It was filled with various Cantonese-style pastries, including quicksand buns, barbecued pork buns, siu mai, etc., which gave Lin Xu the illusion of coming to a Cantonese restaurant for morning tea.
"What are you doing, senior brother?"
Are you planning to have morning tea on the second floor?
If he had known it was such a surprise, he would have slept a little longer.
"I used to think that there was nothing to learn about pastry, but I didn't expect that it has become a shortcoming of mine, so I wanted to bring this item up. Please help me check it and see how it tastes."
Tsk...
Senior brother, you are already at the top of the pyramid in the cooking industry, why are you still working so hard?
Involvement in the industry was started by chefs like you, right?
Lin Xu was originally a little disappointed with today's surprise, but smelling the fragrance emanating from the steaming plate made him feel a little hungry.
I ate crayfish last night and didn’t eat much of the staple food.
I got up at around five o'clock this morning and didn't bother to eat anything.
So while Xie Baomin was talking, he picked up a steamed three-petal barbecued pork bun, tore off a piece of dough and tasted it.
Needless to say, this barbecued pork bun is still very good.
The extremely soft dough has a slight sweetness and tastes soft and delicious.
Even if there is no barbecued pork stuffing, Lin Xu feels that he can still eat two or three.
Breaking open the barbecued pork buns, the sticky and rich barbecued pork filling is revealed.
When you take a bite, you will find a mixture of salty and sweet fillings, the texture is oily but not greasy, and there are diced pork in it, making it rich and delicious when chewed.
Paired with the dough, it’s perfect.
“Not bad, very delicious!”
Lin Xu used to frequent Caida’s Cantonese food window, and also tried Cantonese pastries such as barbecued pork buns and quicksand buns.
Compared with what my seniors cook, the Cantonese food window at Caida is a bit lacking.
"Compared to our school's chef."
Hearing his junior brother's praise, Xie Baomin suddenly felt a little discouraged:
"Is it better than the school chef's skills?"
Lin Xu took another bite of barbecued pork buns:
"That's pretty good. Don't forget that you were completely defeated when you cooked eggplant."
Well, these barbecued pork buns are really good. Senior brother is indeed the cooking champion of Diaoyutai. Even if he is not good at pastry, his barbecued pork buns are already better than those of many professional chefs.
As soon as he heard about the roasted eggplant, Xie Baomin suddenly lost his temper:
"When you say that, it is indeed an improvement."
He pointed to the steaming tray and said:
"You can try them all later. There are other snacks in the steaming cabinet. You can taste them for me later."
Are you treating me as a food taster?
If I had known, I would have called Yue Liyue over.
It should be easier for Lingnan people to taste it, right?
But when I think about the fact that there is a Cantonese cuisine master in Building 10, it seems troublesome to find Yueli Yue.
"Brother, why don't you let Chef Guo come and check it for you?"
"How can he, his defeated general, be qualified for this?"
Xie Baomin's mouth was very harsh, but Lin Xu could hear a slight lack of confidence in his words.
Tsk...
Senior brother is also a strong person.
It's a pity that I can't exchange for the special props of the Eye of Discrimination now, otherwise I would have to rate the senior's craftsmanship, determine the grade, and find out the gap with the graded pastry chef.
Finished eating the barbecued pork buns.
Lin Xu picked up another quicksand bun and tasted it.
The fillings of Liusha Bao are made from salted egg yolk, butter, sugar and clear noodles.
The so-called Chengmian is flour washed out of gluten, and Liangpi is a typical Chengmian product. In addition to Liangpi, Chengmian is widely used in various pastries because of its smooth texture and non-sticky texture.
Pick up the quicksand bag and take a bite.
The taste has changed again.
The texture of the barbecued pork buns is soft and slightly sweet, while the dough of the quicksand buns is a little chewy.
The thickness of the dough is not as exaggerated as the barbecued pork buns, about a little more than one centimeter.
After biting open, the golden semi-liquid filling inside is revealed, and it also exudes a strong egg fragrance, which makes people feel itchy.
In Cantonese-style morning tea, quicksand buns have always been very popular.
Not only does it look good, but the most important thing is that it tastes good. You can taste it carefully when you eat it, and you can even taste the rustling texture of salted egg yolk.
This is the origin of the name "Quicksand".
Lin Xu took a bite of the stuffed dough. The semi-liquid filling was oily in the mouth, and the aroma was mixed with sweetness, which immediately whetted one's appetite.
The salty taste of salted egg yolk makes the filling taste richer and more varied.
Savor it carefully.
The tongue can clearly feel the rustling small particles in the filling.
These small particles carry the unique salty flavor of salted egg yolk, which not only enriches the taste of the fillings, but also makes eating quicksand buns a little more fun.
Delicious.
The quicksand buns made by my senior fellow apprentice are more delicious than the barbecued pork buns.
The taste is really amazing.
After eating the barbecued pork buns and quicksand buns, Lin Xu was actually half full, but he still tried other noodles.
Senior brother’s talent is really beyond words.
After a little effort, the pasta will be so delicious.
No wonder the master accepted him as his disciple and brought him to Diaoyutai.
That’s the talent.
I think anyone who sees it will like it.
After eating and drinking.
Lin Xu said:
"Brother, your skills are really impressive. I don't think the chefs in Building 10 are as good as you. You can go and compete with Chef Guo."
Xie Baomin is making noodles with duck eggs at the moment, and there is a cleanly cleaned moso bamboo next to him.
Are you preparing to make bamboo noodles?
He said while working:
"It's not the time yet. Didn't you become very popular on the Internet after your last competition? I heard that the head chefs in other buildings are eager to try again and want to restart the competition for the middle-aged group. They have completely forgotten the fear of being dominated by me, so I plan to
Let them re-understand the gap between them and five consecutive championships.”
Yo.
It turns out that this is what I worked hard for.
Lin Xu suddenly became interested:
"Brother, how do you plan to make them recognize the reality?"
Usually when others are not looking for trouble, Senior Brother is still irritating. Now that other head chefs are provoking, Senior Brother must be holding back a big move, right?
I didn’t expect to have such fun watching it before the game.
It’s worth it.
Xie Baomin mixed the duck egg noodles into a ball, put it on the eucalyptus board and said:
"I'm going to compete with Guo Weidong and beat Guo Weidong to the ground again."
Lin Xu:????
What is this operation?
Killing monkeys to scare chickens?
Chef Guo didn’t provoke you, so why are you trying to deal with him?
Lin Xu suddenly felt sorry for Chef Guo.
It seems that nothing good has happened since I met my senior brother.
Xie Baomin said with a smile:
"Zhong Guo is a very angry guy, and his grievances must be vented elsewhere. For example, when I won five consecutive championships, he beat the other chefs very badly."
So you are going to defeat Chef Guo and let the angry Chef Guo deal with those chefs who provoke you, right?
Lin Xu didn't know what to say for a while.
I always feel that this trick of senior brother is too expensive to drive away tigers and swallow wolves.
The world of middle-aged people is really complicated.
Fortunately I'm still young.
He sighed with emotion and shed a few tears of sympathy for Guo Weidong in his heart. Then he went to the cold storage to cut a small piece of horsetail and put it in the steamer.
Since adopting Dundun.
This little guy is either chicken or chicken every day, and Lin Xu plans to change its taste.
See if it can eat these large pieces of fish.
If you want to eat it, you can go through the fresh meat in the cold storage one by one.
In addition, you should eat some food such as offal. Offal can supplement the taurine needed by cats. If the intake is not enough, cats will easily lose hair and get sick.
After the fish is steamed.
Lin Xu took it to the front desk to feed Dundun.
When he was still about ten meters away from the front desk, a certain cute little guy who was sleeping soundly suddenly got up, his eyes full of surprise.
Obviously.
It likes this taste.
Lin Xu put the disposable plate in his hand on the table.
Dundun came over and was about to take a bite.
There was a "clang" sound from the direction of the kitchen, and at the same time there was Xie Baomin's scream, which scared Dundun and immediately hid in Lin Xu's arms.
"Don't be afraid, don't be afraid. I'll go see what's going on. You can continue eating."
He quickly came to the kitchen.
Only then did I see my senior brother limping up from the ground:
"Junior brother, come here and help me."
"What's going on?"
"I put my thighs on the moso bamboo to press on the surface, but I lost my footing and fell to the ground..."
Gee, is this even God can’t stand your senior brother’s silver coin behavior?
Lin Xu helped him to the side:
"You can just use the dough press to press it twice more. Why bother with it?"
"Doesn't this look professional?"
I think you are very professional in turning over cars.
Xie Baomin moved his body, washed his hands again, and then took the reconstituted duck egg noodles to the equipment room to use the noodle machine to press the noodles.
Lin Xu has nothing to do.
Thinking that I haven't used the garlic sauce technique I learned yesterday, I plan to make it and taste it. If it tastes good, put it in a glass jar and give some to my father-in-law and keep some at home.
This way, next time you want to eat garlic oysters and other dishes, you can make them at any time.
There is peeled garlic in the cold storage.
Lin Xu brought out a small basin.
These garlics are peeled one by one by the chefs, not the finished peeled garlic bought in the market.
There is medicine on the surface of the garlic, so it cannot be used. Otherwise, the garlic sauce will not only be bitter, but also have an astringent taste, which is incomparable with fresh garlic.
Wash the garlic twice, drain the water, pour it onto a eucalyptus board, and chop it with a kitchen knife.
The garlic used to make garlic sauce is best chopped with a kitchen knife, so that the garlic sauce will be delicious. However, the garlic made with a food processor is too minced, and it will easily boil when the sauce is boiled, resulting in the entire pot of garlic sauce.
All have a bitter taste.
You don’t need to chop the garlic too finely, just the size of a mung bean will do. This way the garlic won’t be fried easily and it tastes good.
Lin Xu roughly chopped the garlic first, and then picked up a relatively lightweight slicing knife with his left hand. The two knives cut through the garlic on the eucalyptus board like mincing meat.
In this way, large pieces of garlic have been replaced by mung bean-sized garlic.
While chopping, the spicy and pungent smell of garlic wafts through the kitchen.
He used a kitchen knife to put the chopped garlic into a basin.
Then pour a lot of water into the basin.
Chopped garlic needs to be washed, so as to wash off the mucus on the surface and prevent it from sticking to the bottom of the pot when making garlic sauce.
In addition, after washing, the spicy and astringent taste of garlic can also be washed away.
The garlic sauce made in this way has a stronger aroma and tastes more attractive.
After washing twice.
Spread a clean white cloth in the basin.
Put the washed garlic into a basin with a tight drain. After filling, tie a white cloth over your mouth, hold it tightly, and squeeze out the excess water from the garlic.
Then pour it back into the basin.
Divide one-third of the amount of garlic into a bowl and set it aside for later use.
Then he prepared a few chopped millet sticks and put them in a bowl.
Chili millet can increase the spiciness of garlic sauce and also make the garlic sauce more attractive.
However, this is not necessary and can be adjusted according to everyone’s taste.
After the spicy millet is ready.
Lin Xu grabbed another handful of dried shrimp skin and placed it on the eucalyptus board, then chopped it into fine pieces with a knife.
If you want the garlic sauce to be fragrant and delicious, adding a handful of chopped shrimp skin will have an unexpected effect. Especially when steaming seafood and aquatic products, the umami flavor will be doubled.
After everything is ready.
Lin Xu poured two tablespoons of cooking oil into the pot according to the amount of garlic, and then poured in a tablespoon of peanut oil.
If you simply use cooking oil for frying, the rich aroma of the cooking oil will overwhelm the aroma of garlic, but it cannot be used without it, so you need to add some peanut oil to neutralize it.
Heat the oil over medium heat until it is 30 to 40% hot.
Lin Xu held two-thirds of the garlic in the basin in one hand and a spoon in the other, pouring the washed garlic into the pot one spoon at a time.
The garlic cannot be put into the pot at the same time.
Because the hot oil will boil violently when it touches the garlic, it can easily overflow from the pot and cause a safety accident.
You need to add it to the pot one by one.
Stir each spoonful in the pot, wait a moment, and wait until the boiling hot oil subsides slightly before adding another spoonful. You must be patient in this step and do not be impatient.
After all the garlic is put into the pot, change the heat on the stove to medium-low heat, and then use a spoon to stir continuously in the pot.
This will not only allow the garlic to be heated evenly, but also prevent it from sticking to the bottom of the pan.
Keep cooking over medium-low heat until the surface of the pot turns brown, then add the chopped millet.
Don't put the spicy millet too early. If you put it too early, the water will be fried and the spicy flavor will be gone.
But don’t put it too late, otherwise the spicy millet will continue to grow and the garlic sauce will easily go bad.
When the spicy smell comes out of the pot.
Lin Xu poured the chopped dried shrimps into the pot and stirred twice.
Immediately pour the remaining one-third of the garlic into the pot, turn off the heat on the stove, stir twice, then cover the pot, and simmer the aroma into the garlic sauce.
A few minutes later.
Lift the lid of the pot and you will see that although the garlic that was added last has been cut off, it still maintains its pure white color.
It forms a strong contrast with the browned garlic in the pot.
This is the origin of golden and silver garlic.
The golden garlic has been fried thoroughly and has a rich aroma.
The silver garlic has just been cut off and is extremely spicy.
Two kinds of garlic have both aroma and spiciness to create a bowl of high-quality garlic sauce.
When making this sauce, you must suffocate the silver garlic until it is raw. This kind of garlic sauce has the spiciness of garlic and is not easy to spoil. It can be stored in the refrigerator for a month without any problem. p>
After confirming that the garlic is broken.
Lin Xu put salt, fine sugar, and some oyster sauce into the pot to give the garlic sauce a base flavor.
After placing, stir evenly and remove from the pot.
Only put it into a jar after it has cooled down completely, otherwise the remaining heat will overcook the garlic and cause the garlic sauce to lose its spiciness.
While I was busy with this matter.
Xie Baomin walked out of the equipment room carrying the pressed bamboo noodles.
Suddenly I smelled the garlic sauce made by Lin Xu:
"Well, this garlic sauce is pretty good. I'll try it with some noodles later... Junior brother, you come and cook the noodles. I'll get some oysters and steam them. Such a delicious garlic sauce doesn't deserve a side dish.
Where can I go?"
Lin Xu: "..."
Just eat this in the morning. Brother, aren’t you afraid of gout?
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