Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 190 The cost of Yangzhou fried rice is exploding! Only a good chef knows how to watch people prepare dishes!
Chapter 190 The cost of Yangzhou fried rice is exploding! Only a good chef knows how to watch people prepare dishes!
When the game is in full swing.
Under the topic of Lin Ji Food, countless netizens are also paying attention to this event. Netizens who cannot watch the live broadcast even ask friends at the scene to do a live broadcast with pictures and text.
When I learned that the content of the third round was a staple.
Netizens were furious.
High-quality human waste: Oh my god, it’s better than staple food!
Brother Mulan, please give me the website address: This cooking competition is really unconventional.
Aries always yells: Yes, when competing for knife skills, others focus on basic knife skills, and here we go directly to flower knife skills; in other competitions, staple food is avoided, but here we directly list staple food as a competition item.
My son’s chest muscles are so exaggerated: He deliberately competes with the regular food competition.
The spring breeze cannot blow you away: The circle exploded in the last round of the competition. Which industry will Boss Lin cross into in this round?
Invisible chicken wings: No matter how much they explode, they won’t be able to explode our dubbing circle.
The Nightmare of 900 Million Girls: Young lady upstairs, you better not set up a flag. Who can guarantee that Boss Lin will not step into the dubbing industry?
……
The back door of Building 1.
Yanjing TV station’s high-definition video broadcast truck.
Zhen Wensheng looked at the live broadcast screen in front of him and said through the intercom:
"Camera No. 5, let's take a close-up of the Pisces made by Lin Xu. The other cameras began to move near the stove, trying to capture as many details as possible of the preparations of the contestants."
After finishing speaking, he asked Zeng Xiaoqi who was sitting aside:
"How are the ratings now?"
"Ever since Lin Xu's Pisces appeared on camera, the ratings have started to rise. Now it is only two percentage points away from the Minsheng Channel's hot news tracking."
Upon hearing this, Zhen Wensheng immediately waved his fist.
He almost risked his own future in this food competition.
Now I finally have something to gain.
Hot news tracking is the backbone of Yanjing TV’s ratings. In the past, the Travel Channel’s ratings could be beaten by others, but I didn’t expect that today’s live broadcast could actually keep the ratings of Yanjing TV away.
After the excitement.
He took the walkie-talkie and said:
"Give Lin Xu as many shots as possible, he is our ratings guarantee!"
After putting down the walkie-talkie, Zhen Wensheng took out a cigar from his pocket and put it under his nose to smell it, but did not light it because fireworks were strictly prohibited on the live broadcast vehicle.
"Xiaoqi, please sort out the proposal for the food column recently and enrich the details. When this matter is over, I will report it to the station and get started immediately after it is approved."
Since Lin Xu can bring in ratings, the food column about him should be launched as soon as possible while the iron is hot.
Strive to make this handsome chef a golden signature of the Travel Channel.
Of course, the Travel Channel won't let him suffer.
After Linji Food opens, it will conduct comprehensive coverage. As a tourism-related channel, wouldn’t it be normal to report on catering that is closely related to tourism?
Zeng Xiaoqi didn't expect things to go so smoothly.
She nodded and agreed:
"Okay Mr. Zhen! I will start preparations after today's live broadcast."
After speaking.
She tentatively suggested:
"Mr. Zhen, Lin Xu has a scenic spot at home. It's not big, but it's quite beautiful. It has all the internet celebrity projects and natural wonders, as well as a tent camp suitable for observing the stars. Can we have a chance to promote it?"
Zhen Wensheng did not expect that Lin Xu would be so destined to his channel.
The house actually has a scenic spot.
Then he smiled and said:
"Okay, let's take some time to go there. If the scenery is really good, we can shoot a feature film. Then you can dub it and play it during your free time."
"Okay Mr. Zhen!"
If you want others to help you, you have to pay a certain amount of benefits.
Only this kind of cooperative relationship can last long.
The game scene.
The contestants have already begun to select ingredients.
As a descendant of Cantonese cuisine, Guo Xinghai chose rice noodles and beef without hesitation. He obviously wanted to make dry-fried beef river noodles.
Wei Gan chose wet noodles with pork belly and green beans. It looked like he was going to make braised noodles with green beans, which is more common in North China.
Huo Yifan did not compete with Lin Xu this time, but chose tomato eggs and shaved noodles, probably to make tomato sauce noodles.
Zhuang Yizhou, who has been lingering in third place, chose eggs and rice noodles, and may make fried rice noodles with eggs.
Everyone selects ingredients that each other is good at.
Lin Xu mingled in the crowd and took a look at the rice prepared. It was actually some hard and cold leftover rice.
It is indeed a high-end event.
The food is prepared with great care.
Serve a portion of rice, then choose a small handful of green beans, a small piece of premium Jinhua ham, a few green onions, six eggs, a piece of chicken leg, a water-coated sea cucumber, a small handful of plump scallops, and a piece of chicken leg.
, a piece of duck gizzard, a few prawns, two soaked flowers, a few slices of fresh bamboo shoots, lard, starch, thick chicken soup and other ingredients.
"What is Boss Lin going to do?"
“It’s so complicated, it’s definitely Yangzhou fried rice.”
"Yes, it is indeed Yangzhou fried rice."
"Why isn't what I eat so complicated? It's just eggs and diced ham, not so many ingredients."
"Yours is cheap. The kind made by Boss Lin usually sells for hundreds of yuan a piece. Only this kind of fried rice can be called Yangzhou fried rice."
"Does it taste delicious?"
"I can't say it's delicious. I can only say that luckily I couldn't bite the plate, otherwise I would have eaten the whole thing together."
"Damn! I haven't seen it before. Let's learn about it later."
In the live broadcast room.
After seeing the ingredients Lin Xu chose, some netizens started to learn more about it.
Those priced below 60 are all egg fried rice or assorted fried rice. Only fried rice priced above 60 and containing shrimp, ham, scallops and other ingredients can be called Yangzhou fried rice.
The standard Yangzhou fried rice requires two eggs and four egg yolks, and the eggs are silk-like. This requirement alone is enough to make many netizens think about it.
With such rich ingredients, how delicious will the fried rice be?
"Xiao Xu is going to make Yangzhou fried rice."
In the audience, the little food prince Shen Guofu recognized it at a glance. This delicacy is his favorite. He has been to several famous Huaiyang restaurants in Yanjing.
After eating Yangzhou fried rice for a few hundred yuan, I feel that my life is complete.
Now that my son-in-law is making this fried rice, he is immediately filled with anticipation.
My son-in-law never makes any moves, but when he does, he amazes everyone with his skills. Now that he has chosen to make Yangzhou fried rice, it should be very delicious, right?
In front of the stove.
Lin Xu put down the ingredients he had brought over, poured the chicken soup into the pot, and turned on the fire.
All the ingredients for making Yangzhou fried rice must be blanched and cooked in advance, so that the fried rice will be more delicious and will not have the raw taste or other peculiar smell of the ingredients.
Originally, just use clean water for this step.
But Lin Xu chose thick chicken soup.
At the advisory table.
Qiu Zhenhua, who has the most say on this delicacy, pushed up the gold-rimmed glasses on the bridge of his nose and said seriously:
"When blanching chicken soup, especially thick chicken soup, the ingredients will be very greasy. Lin Xu's choice may be counterproductive."
Everyone here is a master.
Everyone has seen this problem.
Dai Jianli pinched a biscuit from the refreshment table next to him and stuffed it into his mouth, chewing it while saying:
"It's too much, there's no need to be like this... Huh? Boss, the biscuits you make here are pretty good. Give me twenty or thirty pounds when you leave later."
The boss is the executive chef of Building 1, named He Baoqing.
All building numbers start from Building No. 1, so everyone calls him the boss.
Originally, Building No. 2 where Xie Baomin was located should have been called the second child.
But in the entire Diaoyutai, no one dares to shout like this.
"It costs 20 or 30 pounds to open your mouth. Are you a bandit, Lao Dai... I also think that chicken soup should not be used. Fried rice is already easy to get greasy, and using chicken soup to bake it will make it even more greasy."
Song Dahai echoed:
"Don't forget that he also chose lard... Lao Xie, your junior brother's choice is not appropriate."
Xie Baomin chuckled:
"You guys know nothing, my junior brother is just looking at what others are doing!"
Watching others serve food?
Dai Jianli stuffed another biscuit into his mouth:
"Isn't this a derogatory term? You need to change your habit of speaking ill of people behind their backs, Lao Xie."
Xie Baomin used his chin to stir up the judges' bench and worked hard:
"What was the first impression these judges gave you?"
Why are you asking this suddenly?
Everyone looked towards the judges' seat.
All the judges are pretty good, but none of them are particularly thin, and a few are obviously overweight.
"Fat!"
“There’s plenty of oil and water.”
"I feel that the three highs are not low."
"There is a high probability that you have fatty liver."
……
The head chefs were talking all over the place.
Xie Baomin said:
"It's almost eleven o'clock now, which is when I'm hungry, and these judges seem to like greasy food, so my junior brother chose thick chicken soup and lard."
The location of the judges' seats is more eye-catching, and today is a two-line live broadcast. The judges can't eat to fill their stomachs for the sake of their image, so they can only go hungry first.
At this time, a fragrant Yangzhou fried rice was placed in front of them.
Definitely a high score.
As soon as he said this, everyone understood.
As a chef, you have to flexibly adjust the taste of the meal and the selection of ingredients according to the needs and preferences of the diners.
Guo Weidong, who had been silent all this time, said with some emotion:
"But some chefs in society always take pride in working against customers, especially those with high-end private kitchens. They can't make requests or choose dishes. They have to eat whatever they make. The reputation of chefs has been ruined by that group of people.
”
Dai Jianli retorted:
"It's not considered ruined. What they harvest is the rich man's leeks, and he doesn't cheat the poor."
He Baoqing listened to the two men's banter.
Then he looked at Xie Baomin and asked:
"Your junior brother's new store won't be like that, right?"
Xie Baomin sneered:
"The business of my junior brother's store is not that bad. Once it opens, it will definitely be packed with people and there will be queues every day. Customers who want to play tricks will not give him this opportunity."
In front of the stove.
Lin Xu quickly peeled out the shrimp meat from the prawns, pulled out the shrimp threads, cut them into small particles of about five millimeters with a kitchen knife, then placed them in a bowl, pinched a little dry starch, put them in and stirred them.
Shrimp need to be blanched in chicken soup to remove the fishy smell.
In order to prevent the shrimp meat from losing moisture when blanching, it is necessary to wrap a layer of dry starch on the outside.
Soon.
The chicken soup in the pot has boiled.
Lin Xu put Jinhua ham into the pot and started to blanch it.
This is the top piece, which is the essence of ham. It tastes delicious and can even be eaten raw.
Ham contains salt. After cooking, the salt will be integrated into the chicken soup, so you don't need to add salt when blanching other ingredients.
Take the ham out after cooking for a while.
Use heat to awaken the umami substances inside, and you can fish them out.
Then add the sea cucumber.
Don't blanch the soaked sea cucumber for too long, just a few seconds. If the time is too long, the gelatin in the sea cucumber will be boiled out, and the taste will be reduced.
After taking out the sea cucumbers, blanch the flowers, fresh bamboo shoots, scallops, green beans, chicken legs, shrimps and other ingredients in sequence.
After all the ingredients are boiled, add the duck gizzards.
Duck gizzards have a certain fishy smell, so they should be placed last.
All the ingredients were boiled, and Lin Xu began to cut the ingredients.
Cut the sea cucumber vertically into strips, and then cut it into small particles of four to five millimeters square. The scallops must be torn into thin shreds by hand, so that the umami substances inside can be completely released into the rice.
The so-called scallops are actually dried products made from the firmer meat parts of various shellfish.
Delicious flavor and dense texture.
It is a famous dried seafood.
To make Yangzhou fried rice, use high-quality scallops that are over eight millimeters in length.
In this way, the umami flavor is more intense, and the texture is denser when mixed with rice.
Then cut all other ingredients except green beans, such as flower pods, fresh bamboo shoots, Jinhua ham, chicken legs and duck gizzards into small pieces of four to five millimeters.
Cut the green onions into finely chopped green onions and set aside for later use.
After preparing these ingredients, Lin Xu beat two eggs into the bowl, and then beat in four more egg yolks.
Only when there are more egg yolks can the eggs be made into delicious silk-like shapes.
The umami flavor will also be more intense.
Use tachyon to beat two whole eggs and four egg yolks thoroughly.
After you're done, filter it through a tight filter.
Filter out some of the white membrane-like material in the eggs so that they won't clump together when oiled.
Strain the egg liquid, Lin Xu sets up the wok, heat it up and add a spoonful of oil, slide the pan and pour it out, then add half a pot of cooking oil again.
Turn on high heat and heat the oil.
When the oil temperature is about 90 degrees, turn the heat to minimum.
Then comes the most critical step in making Yangzhou fried rice - fried egg shreds.
Egg shreds are the most important difference between Yangzhou fried rice and ordinary egg fried rice. A delicious Yangzhou fried rice must be made with egg shreds.
Lin Xu held the filtered egg liquid in his left hand and stirred it in the pot with a spoon in his right hand.
He lifted the egg liquid high like an oil seller, and then tilted the mouth of the bowl slightly, letting the egg liquid fall into the pot like a thin thread.
After the egg liquid is put into the pot, it will quickly rotate with the hot oil in the pot and turn into filaments under the stirring of the spoon.
Then, under the action of oil temperature, the surface dries up the moisture, and the silk-like egg is finalized.
"Holy crap! I didn't expect Yangzhou fried rice to be so complicated."
"If you learn nothing, you will learn nothing."
"I'd better just eat egg fried rice honestly. This is not something I can expect due to my cooking skills."
“I don’t know if Lin Kee will serve Yangzhou Fried Rice when it opens. If so, I’ll have to try it to see how delicious it is.”
"Just prepare the money. Boss Lin will not disappoint customers."
"Yes, Boss Lin really has nothing to say about doing business."
Fans in the live broadcast room originally wanted to learn Yangzhou fried rice from Lin Xu, so that they could show off their cooking skills at home during the holidays.
The previous steps are OK.
But after seeing the step of fried egg silk, they immediately stopped wanting to show off their skills.
At this level of difficulty, it would be more appropriate to spend money to eat at Lin Kee.
As the egg liquid in the bowl decreases, there are more and more egg strands in the pot, and it looks like a ball of golden wool falling into the pot.
Finally.
When all the egg liquid is poured out.
Lin Xu continued to stir, and then placed the large colander on the oil drum on the side, pouring out the oil and egg shreds in the pot.
After the egg shreds were put into the colander, he pressed them a few times with a spoon to squeeze out the oil contained in the egg shreds, so that the egg shreds tasted drier and more delicious.
After the egg shreds are ready.
This is the step of frying rice.
Well, all the previous work is preparation work.
Put the pot on the stove.
Pour a little vegetable oil and a little lard into it.
You don’t need too much oil.
Just a little bit will do.
This way the fried rice will not be greasy.
A perfect Yangzhou fried rice must have a dry and dense texture. If a layer of grease settles on the plate after eating, it will definitely be unqualified.
After the oil is hot, Lin Xu pours in the ham, sea cucumber, scallops, fresh bamboo shoots, chicken legs, duck gizzards and other ingredients, stir-fries until the aroma is released, then pours in the remaining rice and starts to stir-fry.
Leftover rice tends to clump together, so you need to use a spoon to beat it on the rice when frying.
Breaking up the rice grains by beating them will make the rice grains more chewy and chewy, making them more delicious.
After the rice is completely stir-fried, add a handful of chopped green onion, then pour in the shredded eggs, continue to stir-fry, stir-fry the shredded eggs, and mix evenly with the rice.
When you reach this step, start seasoning.
Put a small spoonful of salt into the pot and cook some light soy sauce along the edge of the pot to add a hint of sauce flavor to the fried rice.
After seasoning, add a handful of chopped green onions and green beans.
Continue to stir-fry until the flavors of salt and light soy sauce fully penetrate into the rice.
Wait until the aroma comes out.
Pour in the remaining chopped green onions.
Stir-fry the chopped green onion until raw, then take it out of the pan and put it on a plate.
The whole frying process is not long.
But there are many things to pay attention to.
For example, after frying the ingredients until fragrant, add rice and beat it to spread the rice grains quickly, and then add shredded eggs.
For example, boiled green beans are not suitable for stir-frying for a long time and need to be added after seasoning.
In addition, the chopped green onions should be added in three times, so that the green onions will have a strong aroma and the taste of the green onions will be very delicious.
After stir-frying is done.
Lin Xu loaded it into the plate.
This Yangzhou fried rice is done.
It just so happened that the game time was over at this moment, and I managed the time very well.
Guo Weidong praised:
"This kind of competition may seem casual, but it also requires skill. If the rice is cooked thirty minutes in advance, by the time the judges taste it, the pot will have lost its steam, and the texture and taste will be greatly compromised."
Cantonese cuisine pays more attention to pot gas.
A well-cooked dish must be cooked to perfection.
Obviously, Lin Xu grasped it very accurately this time.
He calmly prepared the fried rice and put it on the plate within ten seconds before the end of the competition. The fried rice had the smell of the pot, which is definitely a plus point in front of the judges.
Sure enough.
When the judges walked down from the judges’ table and started tasting.
The first thing I tried was the Yangzhou fried rice made by Lin Xu.
"Oh, this fried rice is so delicious, it's a mouthful."
"Indeed, perfect!"
"The shredded eggs are just right, so delicious and absolutely delicious!"
"Even if you go to Yangzhou, you may not be able to find such delicious Yangzhou fried rice."
"This player is really awesome!"
"..."
Listen to the judges’ sighs.
Shen Guofu, who was sitting in the audience, swallowed subconsciously.
Hungry.
It's a pity that there is nothing to eat around at the moment.
Thinking that my daughter seemed to be eating a plate of water chestnut cakes before the game started, she asked in a low voice:
"Yueyue, do you have anything to eat? I'm suddenly very hungry."
"Yes!"
Shen Jiayue, who was sitting in the front row, took out two packages of snacks from the bag next to her. One was given by Wei Gan at the request of the front desk of Building 1, and the other was delivered by Shu Yun.
Well, the front desks on each floor of Diaoyutai are also very busy.
Shen Baobao held the snack and handed it back, but it was not handed to Shen Guofu, but to Lin Hongqi:
"Dad, are you hungry too? Eat some snacks."
Shen Guofu: "..."
My dear daughter, you are no longer pretending!
Lin Hongqi took it with a smile, opened it and shared it with Shen Guofu.
Chen Meijuan next to her was sharing another bag with Han Shuzhen.
On stage.
After the judges tasted the staple food cooked by each contestant, they entered the scoring process.
Lin Xu took the opportunity to pick up Kuaizi and taste the dry-fried beef river made by Guo Xinghai.
Well, it's salty, delicious, and dry. This Niuhe is really authentic.
Guo Xinghai originally wanted to try the Yangzhou fried rice made by Lin Xu, but when he came to eat it with a spoon, he found that it had been completely eaten by the judges.
Tsk...
This time I didn’t run away again!
Sure enough.
After the scores come out.
Lin Xu once again ranked first with 9.9 points.
Huo Yifan's tomato sauce noodles and Guo Xinghai's fried beef river both scored 9.8 points, tying for second place.
Zhuang Yizhou's fried rice with eggs scored 9.7 points and ranked third.
"The host won the first place in this round of competition, completed the third round of the series of tasks [passing the level], and obtained the excellent basic cooking technique - vinegar making. Congratulations to the host."
WTF?
Making vinegar?
Are you kidding me?
————————
Thank you to the top brother on the list [Ashes Come and Go] for the 10,000 book coins. The boss has already given 40,000 book coins in a row. Needless to say, I will update the title of the chapter this afternoon! This chapter has 5,700 words. Please vote for me. Ah brothers!