Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 661 Working cats also need to take a vacation! The top soup in Sichuan cuisine - Dictyophora and liver paste soup!
Chapter 661 Working cats also need to take a vacation! The top soup in Sichuan cuisine - Dictyophora and liver paste soup!
Chapter 662: Working cats also need to take a vacation! The top soup in Sichuan cuisine - Dictyophora and liver paste soup! [Please subscribe]
"Junior brother, do you want to learn liver paste soup?"
After breakfast, Lin Xugang drove to the door of the store and received a WeChat message from Xie Baomin.
He replied:
"Yes, I made an appointment with Chef Dai to come to the store to cook it in the evening. If my senior brother is not busy, he will also come by then. Professor Cui and Mr. Tateyama are both planning to come over and taste it."
"Okay, I'll go there in the afternoon, too, so that Lao Dai doesn't end up in trouble."
After finishing the chat, Lin Xu got off the car and walked into the store.
Shu Yun saw him coming in alone and asked curiously:
"Where's Dundun? Why didn't it come?"
Lin Xu smiled and said:
"After a busy few days, today Yueyue took it to the Ginkgo Garden to play with Xiaobai and the others, relax and let it experience the joy of horseback riding."
After working for several days in a row, you have to give the kitten a holiday, otherwise he will become a working cat.
Shu Yun smiled:
"It's really time to let him go out and have some fun."
When we came upstairs, everyone was busy working.
Lin Xu checked the preparation work of various dishes, and asked about the recent sales data of the dishes. This is the data that the store collects every day, in order to adjust the menu in time.
The auto show is over, and the kitchen no longer has to work overtime to make packed lunches. Today, I will start taking another day off.
Wei Gan said:
"There is no problem with the dishes, but customers have requested that the store serve roasted pork and northwest roasted whole lamb. They think the lamb with sauce will be more delicious."
Lin Xu thought for a while and said:
"Let's wait for now. The hanging stove used for roast duck is not suitable for braised dishes. I will think of a solution later. In short, customers will definitely be able to eat roasted pig and roasted whole lamb." p>
There is a solution, just buy an electric stove, but Lin Xu is worried that the quality of the baked goods will be poor and not up to the level of the earth stove, so he is a little hesitant.
Now that there are customer requests, let’s buy another one later.
If it works well, keep it in the store; if it doesn't, take it to the Ginkgo Garden as a backup stove, lest it rains heavily one day and the Ginkgo Garden's floor stove gets soaked with water.
Lin Xu picked up the phone, told Dou Wenjing about purchasing an electric stove, then changed into chef clothes and went to the kitchen to start working.
He stayed in the kitchen all morning.
I've been busy with the opening of the Ginkgo Garden and the car show recently, so I haven't spent much time in the kitchen. I didn't have anything to do this morning, so I just stayed in the kitchen cooking and working.
Working now is different from when we first opened the store.
At that time, it was to make money, to stay in the capital, and to rely on system cheats to reach the peak of life.
Now, he is more interested in feeling the texture of the food itself, thinking about the impact of heat on ingredients, and exploring cooking.
To put it simply, cooking used to be regarded as a means of making a living.
But now, he has really developed a strong interest in cooking, so when he is not busy, he spends time in the kitchen, exploring more cooking techniques amidst the roar of the hood and stove.
At almost eleven o'clock, lunch started in the store.
Today we have braised noodles with hot and sour soup. Recently, we have packed lunches every day, and everyone has enough to eat, so today the pastry department specially rolled out some thin noodles suitable for making braised noodles, ready to adjust the appetite. p>
Lin Xu took a bite of noodles, then pinched a garlic clove and took a bite.
The spiciness of garlic goes very well with the oily yet chewy braised noodles, which is not only appetizing but also very satisfying.
After finishing the noodles, you can eat a piece of fatty pork belly from the bowl, which will make you feel even more satisfied.
After working all morning, I still enjoy eating a carbohydrate-rich delicacy like braised noodles.
While eating, he picked up his mobile phone and sent a message to Shen Jiayue:
"We are having braised noodles in the store today, will you and Dundun come back to eat?"
Just after sending it, Shen Jiayue sent a photo. The content of the photo was very simple. It showed a simmering iron pot filled with steamed flower rolls.
"Today we are eating rolls braised in an iron pot, so we won't go back! Dundun also ate a fish just now, and is currently confronting the second prince."
Male animals are territorial, and the same is true for Dundun and the little alpaca with side-parted hair.
Dundun thinks that the Ginkgo Garden is his territory, but the second prince disagrees, so every time they meet, the two cuties will fight.
Every time he encounters this situation, Xiaobai will become very excited and keep making the unique sounds of horses, as if he hopes both parties will fight.
Every group has people who stir up trouble, and small animals are no exception.
After Lin Xu finished chatting, the stewed noodles in the bowl had also bottomed out.
He stood up and served himself another bowl, and said while serving it:
“I haven’t eaten braised noodles for a while, but they taste really good.”
Wei Gan pulled a bite of noodles:
"The main reason is that I have eaten in box lunches recently. I always thought that I would never get tired of eating rice no matter how much I eat. Unexpectedly, after eating it for less than a week, I felt that I had eaten enough and I really wanted to eat pasta.
”
Originally, rice and noodles are meant to be mixed with each other, so eating the same thing all the time is really intolerable, especially for people from North China who like to eat pasta, a meal of rice is a bit overwhelming.
Lin Xu took the bowl and started eating again, and at the same time ordered to the car boy:
"Send a message to Lao Hu and Lao Huang and see who can deliver two pairs of pork livers around 3:30 in the afternoon. The fresher the better. I plan to learn a new dish today."
"Okay boss, I'll call them right now."
I’m going to make liver paste soup in the afternoon, so I need to prepare the ingredients in advance.
The reason for having two portions is purely to prevent one set of pork liver from not being enough. In addition, when Lao Dai was making it, Lin Xu also followed suit, making it easier to learn the essence.
After the meal, the store ushered in the afternoon rush hour, and Lin Xu continued to work.
At 3:30 in the afternoon, Lao Hu rode an electric bike to the door of the store, parked the car, and took out a bulging bag from the basket, which contained the pork liver that Lin Xu wanted to use.
"Hello, Boss Hu."
"Manager Qi Haoshu, your boss suddenly wants pork liver. Are you going to make something delicious again?"
Shu Yun said:
"It seems that I want to learn liver paste soup from Chef Dai. I don't know the details. If you are not busy, you can stay in the store and wait to taste it."
Lao Hu smiled and said:
"That won't work. I have to guard the stall later, but I can't leave. Unlike you, you can taste whatever delicious food is available in the store immediately."
"The reason why many people in the store come to Linji is because of the staff meals here."
Lao Hu came upstairs carrying the pig liver and happened to meet Lin Xu:
"Boss Lin, the pork liver you want...it happened to be that the meat factory came to deliver meat to me in the afternoon. I asked them to bring it. I was worried that two pictures were not enough, so I added an extra one."
Lao Hu wouldn't dare to put away unfamiliar customers, because rashly adding ingredients would make the customers very disgusted.
But Lin Xu didn’t need it here. When he heard that he added an extra pair, he was quite happy:
"Thank you so much, Boss Hu. I was worried that two sets of pork liver might not be enough, but you actually added an extra set. Now the pork liver is definitely enough, and there is even some surplus."
Lin Xu took it, looked at Lao Hu and asked:
"Stay and have dinner together, try the top Sichuan cuisine soup - liver paste soup."
"No, you have to guard the stall. There will be a small peak of grocery shopping in the evening. You can't miss it."
Lao Hu waved his hand, chatted with Lin Xu for a few words, and then stomped downstairs.
When he got to the first floor, he didn't just open the door and go out. Instead, he asked Xu Xinhua from the braised food department to help pack a sweet duck, a roast chicken, and a salted duck.
"Drinking with friends at home at night, I can drink half a pound more with Lin Ji's food."
After everything was packed, he scanned the QR code with his mobile phone to pay and then rode back.
Upstairs, Lin Xu soaked the delivered pig liver in clean water.
Fresh pork liver can be soaked before recutting, but it cannot be washed after recutting, otherwise the fresh flavor in the liver will be washed away.
In addition to pork liver, clear soup is used in the delicacy of liver paste soup.
The three major clear soup dishes in Sichuan cuisine, boiled cabbage, chickpea bouquet and liver paste soup, all use clear soup like boiling water, and it is this kind of soup that makes the dishes have a meaningful taste and endless aftertaste.
If you use thick soup, there will be no such effect.
With clear soup and pork liver, liver paste soup can be made, but in order to make the taste and texture more outstanding, chefs usually add bamboo fungus to it to upgrade the whole soup to bamboo fungus liver paste soup.
The so-called bamboo fungus refers to a kind of fungus that grows in bamboo forests.
The growth period of this kind of fungus is very short and it is extremely fresh and tender. The most obvious sign is that after it breaks through the ground and grows out, it will automatically hang down a silk-mesh skirt, as if it is wearing a skirt.
Within three or four hours after the fungus skirt appears, if you don't pick it, the fungus wearing a white skirt will gradually melt.
After the bamboo fungus is picked, it must be dried as soon as possible so that it can be stored for a long time.
When eating, just soak them in water like shiitake mushrooms.
In order to make today's soup more upscale and delicious, Lin Xu specially brewed a large amount of special bamboo fungus.
The price of this kind of special bamboo fungus is very expensive. Lin Xu can buy a big pot of pork liver just by grabbing a handful of it, which is not even enough for one pot.
Not long after, Xie Baomin drove his Cayenne to the door of the store.
The car door opened, and Lao Dai got out of the car one after another.
"I shouldn't have gone to visit that store just now. What the hell, I wasn't allowed to take pictures even after eating. It was mysterious and the taste wasn't that good. It affected my mood of making liver paste soup."
When Lao Dai got out of the car, he was still thinking about it.
Xie Baomin said with a smile:
"Okay, okay, I've been grinning endlessly. Let's go back to Lao Yuan. He's a big guy, and the boss happens to have a Northeastern accent. Let's see who is more cool."
After the two of them finished their work at noon, they had nothing to do and went to visit a restaurant that has been very hyped recently.
I just started shooting normally and everything was fine.
But after the food was served, when the two started to quarrel, a manager suddenly appeared and refused to allow the filming, even taking photos with mobile phones, and the two sides almost came to blows.
Dai Jianli couldn't swallow this breath and planned to go back and try again.
The more prohibited you are from taking pictures, the more worth taking a picture to see what’s fishy about your food.
When he came upstairs, Lao Dai saw Lin Xu playing mobile games and asked curiously:
"Are you ready?"
"I'm ready, just waiting for Brother Dai to come over and give me some advice."
"It's not about giving advice, it's just about learning from each other... And if I don't come here again, I'm afraid Lao Yin will come over and teach you how to cook Sichuan cuisine. After I taught you how to cook Sichuan cuisine last time, he was dissatisfied in various ways, and he almost fought with Lao Yuan and Lao Fan.
Let’s fight.”
Lin Xu: "..."
Just wait... Chef Yin was so dissatisfied, why did he almost get into a fight with Chef Yuan and Chef Fan?
What does the chicken you taught me to cook have to do with them?
Although Lin Xu was not present at the scene, based on Lao Dai's usual style, he imagined a drama to fan the flames.
The reputation of Diaoyutai Stirring Stick is not for nothing.
Walking into the kitchen, Xie Baomin looked at the prepared pork liver and said:
"Three pieces of pork liver are barely enough... More would be better."
Lin Xu was a little confused:
"If all these pig livers are smashed into mud, it will take a basin, just to barely get enough?"
"Junior brother, you don't know something. Not all pig livers are suitable for making liver paste soup. The whole pig liver, only the sub-liver part is suitable for making liver paste soup, and other parts are not suitable."
Zi liver?
Lin Xu was a little surprised. It was the first time he heard this term.
Xie Baomin washed his hands, took out the pork liver soaked in the basin, pointed to the small piece and said:
"This is the liver, with less fascia and tender meat. The largest part is called bitter liver because it is next to gall. Sometimes when I eat braised pork liver or other pork liver dishes in restaurants, I feel that it tastes bitter. It's because of the gall.
It's bitter... But eating bitter things is good for your health, so you don't have to resist it."
It turns out that this is the case. Lin Xu remembered that the last time he did liver tip surgery, he almost took materials from this part.
At that time, I only knew that this piece of liver was relatively tender, but I didn’t expect that it had a special name.
He secretly remembered it.
Dai Jianli also washed his hands. Seeing that the chefs around him were not too busy, he clapped his hands and said:
"Originally I wanted to cook it in the small kitchen, but since you are not busy, let's learn it together. If we come into contact with high-end dishes in the future, we will have a basic impression."
After speaking, he looked at the clear soup prepared by Lin Xu:
"Now that the clear soup is ready, let's start with the pork liver."
Use a kitchen knife to cut off the liver. Worrying that it was not enough, I deliberately cut off the lower half of the bitter liver.
While Dai Jianli was busy, Xie Baomin was beside him talking about the tips for selecting ingredients for this dish.
"This dish can use pig liver sub-liver, chicken liver, duck liver, or foie gras, but the foie gras here cannot be the fatty liver common in Western food, but the normal-growing foie gras. Fatty liver has too much fat.
, it can only be fried and eaten, not made into soup."
Everyone present secretly remembered that if they encounter similar dishes in the future, they can learn and use them.
After taking out the livers to be used, Dai Jianli did not immediately smash them with the back of his knife. Instead, he put the livers into a large plate, placed a plate on top, and added a few packets of salt to increase the weight.
"In order to make the liver paste taste better, you need to squeeze the water in the liver first to avoid too much water and the condensed liver paste will not be delicate enough."
After Dai Jianli finished speaking, he put the plate aside, took a piece of green onion, cut it into slices with a diagonal knife, and cut some ginger slices.
In the formal production process, green onion and ginger have no chance to appear. These are used after smashing the pork liver into minced meat and adding it to drive away the odor and increase the freshness.
They will be picked out when they are officially produced.
In other words, these onions and ginger are purely marinades.
In addition to onions and ginger, you also need to prepare egg whites and starch water, and bamboo shoots also need to be blanched. Use boiling water to bring out the fresh fragrance of the bamboo shoots themselves, and then put them into the clear soup and cook them together.
Dai Jianli looked at the soaking condition of the bamboo fungus, and then boiled a pot of water. When the water boiled, he took out the bamboo fungus, pinched the water inside, and put it into the boiling water to blanch it.
He took the water for soaking the bamboo fungus and put it aside:
"You can use this thing when cooking later. It can greatly increase the umami flavor, but you can't use it in liver paste soup, as it will take away the flavor."
Blanch the bamboo fungus in the pot for one minute, take it out and put it in a basin.
You can't overcool it now, you can only cool it naturally.
Xie Baomin reminded:
"Actually, if you have young bamboo leaves, put them in a hot casserole and kill them like tea leaves. When steaming the liver paste soup, put a few pieces in. The taste will be very good."
Can bamboo leaves be used in this way?
The eyes of all the chefs present were bright. This was really unexpected.
Lao Dai added:
"Only use young leaves, which are the tips of bamboo leaves. That part has the plant's unique fresh flavor, which can reduce the greasiness of the soup."
Regardless of whether it is boiled cabbage or chickpea pudding, although the soup is made of crystal clear boiled water, you will still feel a slight greasy feeling when you drink it.
And adding a little bit of greened young bamboo leaves will eliminate the greasiness, and at the same time add a touch of fresh bamboo leaves, making the soup even better.
After finishing these tasks, Lao Dai took out the pressed pig liver. There was obviously a layer of water at the bottom of the plate. This was because the water in the pig liver had been squeezed out.
He said to Lin Xu:
"Normally, it only takes half an hour to press, but today's pork liver is quite tender, so I just need to press it for a little longer to prevent it from being crushed and ending up."
Use kitchen paper to wipe away the moisture on the surface. Dai Jianli took a kitchen knife with a thick back and started to smash the pork liver.
Lin Xu saw this and followed suit.
This step is very simple, especially since I had the experience of smashing pork liver when making steamed deer tail two days ago. Lin Xu smashed it quickly and well. During the smashing process, he also explained the smashing technique to the onlookers: "Be sure to smash the pork liver in a row. Each time you hit it, it is close to the position where you hit it last time. Only in this way can the pig liver be smashed into more pieces and more thoroughly."
Soon, the liver was smashed into a pulp by the back of the knife.
Turn the kitchen knife over, use the blade of the kitchen knife to scrape the pork liver on the chopping board, turn it into a ball from a puddle of mud, and continue to smash it with the back of the knife.
Smash it thoroughly into a pulp and put it on a plate.
Add a little bit of pepper, a small spoonful of rice wine, then add sliced green onion and ginger, stir it, cover it with plastic wrap and start flavoring.
In addition to removing the odor and adding flavor to the pork liver, this step also serves the purpose of refreshing the pork liver.
Let the pork liver in the resting state turn into a pulp, and the umami substances and nutrients in the liver will also be integrated with the water that is smashed out, making it easier to squeeze out.
Xie Baomin said:
"The biggest difference between liver paste soup and ordinary soups is that the muddy pork liver is covered with a cloth and squeezed. As long as the juice is squeezed out, the rest is discarded, so this dish is called liver paste, which means
Squeeze it out like toothpaste."
Is it so magical?
Lin Xu murmured in his heart, planning to try it later and appreciate the mystery of the liver paste soup!
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I’m so sleepy. Please tell me if there are any typos. This chapter has 5,000 words. Please vote for me!