Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 376 Beef Offal Stew is a must-have in winter. One bite will warm you up and it’s more than addictive!
Chapter 376 Beef Offal Stew is a must-have in winter. One bite will warm you up and it’s more than addictive!
"Chef Wei, what are you going to do?"
Lin Xu didn't have a clue what dish to learn, so he planned to ask everyone so that he could learn without any worries.
Now I have two cooking learning cards and a perfect memory dish redemption card.
There are only a limited number of learning cards, and in addition, I spent all my points by redeeming [Eye is a Ruler], so I can’t use the cards in my hand indiscriminately, and I have to save them to learn the master’s homemade dishes.
Once you master this dish, you will have learned three of the master's own dishes, and will be able to obtain a perfect lost dish.
Although I don’t know what kind of food I can get, for a person with obsessive-compulsive disorder, rewards are not important. How to eliminate the question marks of unfinished tasks in the task bar is the most important.
"I still have the old projects, husband and wife's lung slices and dry-stirred beef intestines. If I have more money, I will make spicy braised beef offal. If I don't have more money, forget it. Just follow them."
You are quite generous at this time.
Husband and wife's beef slices are just a cold dish. It would be too wasteful to use cooking learning cards.
There is no need to learn how to make stir-fried beef intestines. I can make this dish perfectly with the techniques I have mastered.
Since Dai Jianli has nothing to learn here, let’s see what other chefs do.
"Chef Qiu, what are you going to do with these two cow heads?"
Qiu Zhenhua saw Lin Xu coming over and said with a smile:
"There are so many dishes today that I can't finish even one. I'm going to leave the big one to Lao Yin. The younger one is going to try to make a braised whole beef dish according to the Huaiyang cuisine method of braised whole pig head. I don't know if it will work.
”
No wonder the gentle Chef Qiu occupied two cow heads when he came up. It turned out that he planned to try new dishes.
Then you can continue and I won’t disturb you further.
No matter how it tastes, this new dish is definitely not a hot seller.
So let’s find another head chef.
Lin Xu found that sometimes too much choice is not a good thing. For example, now, eighteen head chefs are busy making their own dishes using beef offal, but he doesn't know who to learn from.
It’s a bit difficult to choose.
"What's wrong with Master Lin?"
Guo Weidong came over with a belly full of money. Lin Xu took a look and immediately asked curiously:
"Chef Guo, what are you going to cook?"
"Oh, I see it's very cold today, so I plan to make a beef offal stew in a casserole and eat it hot with white radish. It's delicious and warm."
Beef Offal Stew?
Hey, this is quite suitable for new ones in the store.
Although beef offal pot is a Cantonese dish, it is also quite popular in the north. Order one on a cold day, simmer it over low heat, and eat it warm with the rice. The taste and the finish are definitely worth it.
It is a favorite of many people.
Moreover, the beef offal pot not only serves rice, but also drinks, and can eat both rice and wine in one go.
The most important thing is that beef offal stew is highly profitable and can be made in one pot and simmered on the stove. When customers order, just heat up the clay pot, add radish and stew it before serving it. It is simple and quick.
The more he thought about it, the more he felt that this dish was suitable for the restaurant, so he asked:
"Chef Guo, can I learn this dish from you?"
"Want to learn? Yes, this dish is so simple."
Simple?
As soon as Lin Xu heard the word "simple", he inexplicably wanted to save a card.
After all, the number of study cards now is limited, and each one is precious.
But he was afraid that what Guo Weidong thought was simple was not the same as what he understood to be simple, so he planned to wait and see what happened, see the whole process first, and then decide whether to use the card.
Anyway, the cooking learning cards are only effective when used before cooking, so there is no rush.
"Chef Guo, what ingredients are used in beef offal pot?"
"This is more casual. You can put whatever beef offal you like. Cantonese cuisine usually includes beef tripe, beef intestine, beef lung, beef bladder, beef heart, beef tongue, beef spleen, beef loin, beef tendon, etc.
However, beef tongue and heart are sold at a high price, so now they are usually sold separately without adding them. Beef kidney is easy to cook, so it is usually served separately."
Beef offal refers not only to cow offal, but also to the collective name for various leftovers and offal.
In the past, it was eaten by poor people, but because of its good taste, it has gradually become a street snack in many areas, and has even become the signature dish of many restaurants.
Lin Xu looked at the ingredients prepared by Guo Weidong and asked curiously:
"What is a cow's bladder? It's not a cow's bladder, right?"
"No, it's the pancreas of the cow. It's more difficult to process, but the taste and texture are super good. It's the essence of the beef offal. If you don't get the beef offal in a piece of beef offal, it's not up to standard."
Really?
Let’s try it later.
Guo Weidong organized the ingredients he wanted to use, looked at the other chefs and asked:
"I'm ready to blanch the water. Which of you wants to blanch the water and put it in the pot together?"
Blanching is done in an oversized iron pot. Put all the beef offal into it, pour in water that has not covered the offal, and then press a larger stainless steel grate on top.
There is also a stone placed on the grate.
"Beef lungs are relatively light and will always float on the water in the pot, so you need to press them with a grate, otherwise the beef lungs will not be cooked thoroughly."
After adding these beef offal, put half a bottle of white wine inside.
For this kind of food with a strong odor, rice wine and cooking wine are no longer effective. High-strength white wine must be added to bring out the odor.
Guo Weidong said to Lin Xu while pouring wine:
"There is also something to be careful about when using white wine. Don't use sauce-flavored liquor. Maotai-flavored liquor has a strong taste and will stain the ingredients. The best one is actually ordinary Erguotou."
Sauce flavor type?
I remember that Moutai is this type of wine.
Ha! You are really worrying too much, Chef Guo, who would be willing to use this kind of financial product to blanch water?
As the temperature in the pot increased, more and more foam appeared on the water surface. Guo Weidong took a spoon and knocked out the foam one by one.
Wait until the water in the pot boils, then cook for a few minutes until there is no foam at all.
Then take out all the offal from the pot and wash it again with warm water to remove as much surface impurities and dirt as possible.
After handling this, everyone took away the ingredients they wanted to use and began to change their knives and prepare for cooking.
"When making beef offal stew, you can cut the offal as you like. It should not be too small or cut into shreds. It is best to cut it into three categories: chunks, segments, and slices."
When Guo Weidong took the beef lung and cut it into a knife, Lin Xu also took a kitchen knife and cut the beef intestine into small pieces.
Next to him, Yuan Debiao was carefully scraping the tongue coating of the beef tongue in preparation for making charcoal-grilled beef tongue.
Senior brother Xie Baomin cut a piece of raw beef intestine into thin strips and soaked it in water. It seemed that he had some new cooking ideas.
As for the other head chefs, they are also busy with their own affairs.
After finishing cutting the offal, Guo Weidong did not cook it directly. Instead, he brought a small basin and started to make the sauce for the offal stew.
"The beef offal prepared today is a bit too much. The Zhuhou sauce should be about the same spoonful. The peanut butter should not be too much, as it will make it greasy. Half of the Zhuhou sauce will be enough. In addition, red fermented bean curd will be used, which requires four whole pieces. In addition, there will be more
Pour out some fermented bean curd soup to increase the flavor of the stew."
He put Zhuhou sauce, peanut butter, fermented bean curd, and a little bit of black bean sauce and hoisin sauce into the basin in sequence. The latter two were in very small amounts and only served to enhance the freshness.
After everything is put, add a small handful of white sugar and stir evenly with a spoon.
"If you are serving this dish in a restaurant, it is best to make it directly into a stew sauce. Then you can just use a spoon to serve it. There is no need to prepare it like this and waste time."
When he saw this, Lin Xu felt that this cooking learning card could not be dispensed with.
Apart from anything else, he just couldn't make this sauce.
The core of this type of dish is the sauce. The amount and proportion will make the taste and texture of the dish completely different.
There are so many shortcuts in life. When you need to use plug-ins, you have to use plug-ins. Don’t overestimate your own power.
After mixing the sauce, Guo Weidong cut some green onions and ginger and prepared to start making it.
He put the wok on the stove, poured some peanut oil into it, heated it up, added onion and ginger, then poured the beef offal into the pot and started to stir-fry.
"Beef offal has a strong odor. In addition to blanching, you can also stir-fry to remove the odor and bring out the aroma of the ingredients themselves. But don't over-fry it, otherwise it will have the opposite effect."
After the water content of the beef offal is reduced, Guo Weidong pours some rice wine along the edge of the pot and stir-fries a few more times.
When the wine smell started to rise in the pot, he poured the prepared stew sauce into it, mixed the sauce evenly, and then poured in boiling water to cover the ingredients.
Do not put cold water into the beef offal after frying, otherwise the meat will shrink.
Adding boiling water will make the beef offal meat softer and more tender, making it easier to stew.
Adding boiling water, Guo Weidong held the pot, poured it directly into the large clay pot that was already heated next to it, put in two star anise and a few pieces of rock sugar, and began to simmer over low heat.
"It takes about two hours to prepare. Master Lin can taste it after it's out of the pot. Cooking requires not only watching and practicing more, but also tasting more. Only in this way can we make progress."
Lin Xu nodded and kept these words in mind.
Then, Guo Weidong brought another beef bone and prepared to stew it with Gastrodia elata to make Gastrodia oxtail soup for everyone to drink.
For Cantonese cuisine chefs, it is simply uncomfortable to eat without a soup.
So when no one was using the oxtail, I took the initiative to add a soup dish.
The other oxtail was used by He Baoqing to make traditional braised oxtail.
Two hours later, when Liao Jinming and Bai Pengbo from the catering department came in carrying a can of white wine sealed with red mud, the head chefs were all busy cooking.
Guo Weidong opened the lid of the clay pot, and a rich aroma suddenly wafted out of it.
Lin Xu leaned over and took a look. The beef offal had turned red and was trembling in the pot, while the original soup that was full of the pot was less than half the pot.
The rich aroma of fresh and soy sauce made him swallow his saliva.
But the offal was not edible yet, so Guo Weidong poured in the white jade radish cut into hob pieces and stirred it so that the radish was soaked in the soup.
"Stew for another 20 minutes and it's ready to be cooked... If you want spicy food, you can add some chili millet and Erjingtiao a few minutes before serving, which not only increases the spiciness, but also incorporates the fresh flavor of green chili into the pot.
Offal."
When Lin Xu heard this, he asked curiously:
"What if you want something spicy and sour?"
"Add chopped or pickled peppers. In short, the spiciness should be adjusted after the offal is completely stewed, so that the aroma of the offal itself will not be suppressed."
Learned another trick.
Next to him, Xie Baomin was holding a wok and making raw-fried beef intestines using the method of raw-fried fat intestines.
But his method of making it is a little different from that of raw fried sausage, because he cut the beef intestine into thin strips, shredded the red pickled pepper, and added some shredded lettuce for decoration.
After frying, the beef intestines will be white, the peppers will be red, and the bamboo shoots will be green.
Apart from these three colors, there are no other colors, and even the pepper seeds have been removed in advance.
In terms of appearance, it is a masterpiece.
"Your senior brother is up to something again."
Guo Weidong took a look and found that Lao Xie's character was not that good, and his cooking skills were nothing to speak of.
Although I haven’t tasted this stir-fried beef intestine yet, as an expert, judging from Lao Xie’s cooking process and the aroma of the dish, this dish should not be unpalatable.
Twenty minutes passed quickly, and the radish and beef offal stew in the pot was ready.
"In addition to radish, you can also add vermicelli to make vermicelli beef offal stew, or add yuba to make yuba beef offal stew, both of which taste very good."
After Guo Weidong finished speaking, he took down the clay pot from the stove.
Lin Xu took the opportunity to recite silently in his heart:
"Use the cooking study cards!"
Soon, the system prompts sounded in my mind:
"Learning object: Guo Weidong. Current skill is: Common techniques of Cantonese cuisine - casserole. Do you want to learn?"
Wow?
Directly give common techniques?
Wouldn’t it be possible to make various Cantonese-style clay pot dishes in the future?
Lin Xu was overjoyed for a while and hurriedly muttered silently:
"Learn!"
As soon as I finished speaking, the system prompt sounded in my mind again:
"Consume a perfect-level cooking learning card and obtain a perfect-level common Cantonese cooking technique - casserole. Congratulations to the host."
Now that I have acquired the skill, I can finally make all kinds of claypot dishes, including the claypot rice that Yueliyue has been longing for.
Not long after, everyone’s dishes were ready.
In the large private room in Building 12, eighteen executive chefs and catering department directors Liao Jinming, assistant Bai Pengbo, supplier Lao Huang, and Lin Xu, the catering department supervisor, sat around an oversized dining table.
,start having dinner.
Today's dinner is quite sumptuous. Twenty or thirty dishes made from beef offal are placed on the table, which makes people greedy just by looking at them.
"There are no outsiders, so don't hold back. Except for Xiao Bai and Xiao Lin, everyone else has their glasses filled with wine."
Liao Jinming took off his coat and rolled up his sleeves, looking like he was about to go on a killing spree.
Other head chefs also followed suit and rolled up their sleeves.
If the table hadn't been filled with food and wine, Lin Xu would have thought that these people were going to fight.
But even if we take action, everyone will beat Senior Brother and Lao Dai together, and Director Liao's turn will not be there yet.
While they were drinking, Lin Xu and Bai Pengbo ate the dishes on the table.
All kinds of beef offal preparations are very delicious, especially the beef offal stew. All the ingredients are simmered in the pot with sauce for so long, which not only tastes soft and rotten, but also tastes extremely delicious.
When you eat it in your mouth, it is really delicious and enjoyable.
The stewed radish inside is also soft and tasty, and it actually tastes like meat.
No wonder people in Guangdong and Guangxi love eating beef offal so much. The taste is really addictive, and you even feel like you can't stop eating it.
While eating, Yin Hongbin said to Lin Xu:
"I estimate that there is a high probability that you will get drunk by these idiots today. I can only teach you how to make ramen tomorrow. Master Lin will come early tomorrow. I will teach you how to make noodles."
“Good Chef Yin.”
Lin Xu touched Lao Yin with the juice and drank it in one gulp.
When he was almost done eating, Lin Xu touched Bai Pengbo:
"Do they often have dinner together like this?"
"No, just once or twice a year, in the name of slaughtering cows, we have a dinner and a drink to ease the relationship between the chefs."
As the director of the catering department of Diaoyutai, Liao Jinming can suppress these demon kings, so he naturally has two brushes.
For example, regular dinner gatherings to cultivate relationships, such as letting the head chefs study dishes together, etc.
In addition to these, he also deliberately trained Xie Baomin and Dai Jianli as two catfish that broke into a school of fish, using the catfish effect to keep the chefs interested in exploring and learning about cooking.
Without the two of them, the entire Diaoyutai would be a stagnant lake, completely lifeless.
Of course, this is also related to their personalities.
If it were the shy and elegant Qiu Zhenhua, even if he was raised, he would still be a vegetarian catfish.
After eating and drinking, Lin Xu quietly left the private room and drove back to Yingchun Street.
When others are drunk, you can't say goodbye with a big fanfare. Just leave quietly. If you get up to say goodbye, you might be toasted by some drunk head chef.
Arriving at Yingchun Street, the evening rush hour in the store is approaching.
Saying hello to the neighbors who were queuing up to buy braised chicken and braised meat at the door, Lin Xu came to the store.
He did not go upstairs directly, but came to the service desk. While interacting with Dundun, he listened to Shu Yun's introduction to the situation in the store today.
"The turnover in the store today is similar to yesterday. Except for weekends, the turnover is basically stable now. The crispy squab made by Master Guo today was very popular. Hundreds of pigeons were sold out. We will increase the quantity tomorrow...
”
After Lin Xu listened eloquently, he felt that it was right to let Guo Xinghai come to the store.
Since he came to the store, one Cantonese dish has been added every day, and today they added crispy squab, making the dishes in the store richer.
Customers also express their satisfaction, and they are more satisfied with each new dish recently served.
I have to thank Guo Xinghai later, and find a way for him to teach everyone his techniques... This Cantonese cuisine heir is just here to gain experience, and he will leave at the end of the year at most.
So before leaving, I had to ask him to leave as many classic Cantonese dishes as possible in the store.
Thinking of this, Lin Xu was going to go upstairs and work for a while.
After enjoying the delicious food in Diaoyutai for a day, it’s time to sweat a little to burn off some energy. You can’t let your abdominal muscles return to normal.
Rubbing Dundun's head, he was about to leave when a system prompt sounded in his mind:
"There is one hour left for the side mission [Re-Engine the Classic] before the end of the mission. The mission progress is 3/4. Please make the famous palace dish crispy kelp within one hour, otherwise the mission will be cancelled."
Yo hey!
Lin Xu patted his head. He had really forgotten all about making crispy kelp.
Fortunately, the system reminded me... No, this was not reminded by the system. If I wanted to be reminded, I would have reminded you earlier. Dundun should have reminded me in the name of the system.
Well, what a good son!
He kissed Dundun on the head, then quickly went upstairs and plunged into the kitchen, preparing to make the legendary palace dish - crispy kelp!
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