Stop pretending, I am the God of Cooking and I am showing off my cards! Chapter 792 Lin Xu: Am I here to co-shoot a video, or am I here to purchase goods?
Chapter 792 Lin Xu: Am I here to co-shoot a video, or am I here to purchase goods?
Chapter 793 Lin Xu: Am I here to make a video together, or am I here to purchase goods? [Please subscribe]
“This is the first time I discovered that grass carp can be so delicious!”
Lin Xuchong gave Wu Shouye a thumbs up. Originally, he was somewhat disdainful of the West Lake Vinegar Fish criticized by netizens, thinking that even if it was delicious, it would only be as good as sweet and sour fish.
But when I tasted the fish, I realized that I had underestimated the charm of this legendary dish.
He had never thought that an ordinary grass carp, after not too complicated processing, could be so delicious. If he hadn't witnessed the whole process, he would have doubted whether the ingredients had been changed.
The fish meat is very tender and has a strong crab flavor in the mouth, but eating it in such big mouthfuls is much easier than eating crabs.
Wu Shouye used chopsticks to pick up the fish and said:
"Look, the fish meat has been pulled off, but the fish bones have not fallen off. This is a sign that the fish meat is cooked just right. If you eat it like this, you won't eat the bones. This is why celebrities like to eat West Lake vinegar fish." p>
After he said this, Lin Xu realized that grass carp has intermuscular spines, but after taking several bites, he didn't eat them at all. It turned out to be due to the cooking method.
When I was just making Longjing Shrimp, I was still sighing at the transformation of Chinese food into magic. I didn’t expect that such a scene would happen now.
Who would have thought that an ordinary grass carp could become so delicious? It is simply the pinnacle of fish cooking!
In addition to the delicious fish, the sauce is also just right.
It has a silky and creamy texture, sweet and sour mixed with salty freshness, and a hint of spiciness from ginger. Not to mention fish, Lin Xu can eat three big bowls of this soup in one go, even if it is mixed with rice. The perfect fish paired with the perfect sauce makes this dish full of color, flavor and flavor.
"Thank you, Chef Wu, for letting me see the beauty of Zhejiang cuisine. Today's trip is really worth it!"
Lin Xu originally thought that just a dish of Longjing shrimps would be enough to gain knowledge, but he didn't expect that West Lake vinegar fish would be even more awesome.
Going back, I have to find a way to add a set of aquariums in the store, select some good-looking grass carps to keep, and then form a cycle to sell a limited number of 20 servings of West Lake vinegar fish every day to let customers get to know this dish again.
When the recording reaches this point, the video will end.
Lin Xu said to the camera:
"This dish is very good, so I plan to introduce it in the store. It is better to enjoy it alone than to enjoy it with everyone. I will share it with the customers in the store."
He originally wanted to promote Diaoyutai Building 4, but the West Lake Vinegar Fish here is obviously not open to the public, otherwise he wouldn't only get two or three grass carp at a time.
Moreover, senior brother also said that he would try his luck, so he would probably prepare a few things in advance every time there was a reception mission.
After turning off the camera, Lin Xu looked at Wu Shouye and asked:
"How good are you at editing videos? Are you going to edit these two videos yourself or have someone from the company edit them?"
"My level is average, and I usually cut videos more easily than I can with a gourd. I think the quality of these two is good, so I'll send them to the company later."
Upon hearing this, Lin Xu said:
"Forget it, let me do it. After the heat of the company's working holidays has passed, I'd better take advantage of the fact that netizens are still complaining and upload it online to give everyone a long experience."
After saying that, he took out the camera's memory card and put it in his bag, ready to go home and edit.
Wu Shouye was greatly moved:
"Brother Lin, you are too open-minded. I can't let Nian Bai help."
After saying that, he hurried out and not only helped Lin Xu fish out the remaining grass carp with his own hands, but also specially placed it in a live fish box to ensure that the fish was always fresh.
Then I moved a box of Huyang soy sauce, a box of Pisces rice vinegar, and two boxes of very old Huadiao wine.
Lin Xu took a look. Using this level of flower carvings for cooking was basically a waste of natural resources. Unexpectedly, Lao Wu actually had two boxes here.
Is it because Senior Brother and Lao Dai don’t know how to raid, or is he hiding it too well?
Shouldn't this kind of flower sculpture be looted by the villains of Diaoyutai immediately?
I feel like Lao Wu is underestimated.
In addition to these condiments and fish, Lao Wu brought two more hams, as well as other miscellaneous ingredients, and even a small can of higher-grade Longjing tea, which was an eye-opener for Lin Xu.
Lao Wu waited until the trunk was filled to the brim and then stopped.
When Lin Xu was about to get in the car, he said:
"Brother, this technique of Longjing shrimp can not only make shrimps, but also Longjing fish fillets, Longjing chicken slices, Longjing chicken slices, Longjing conch slices... Remember to think divergently and think more about it. West Lake vinegar fish can also be made, and there are many ways to do it.
Be diverse and don’t be limited by fixed thinking.”
These words are so chewy that Lin Xu even thinks they are more valuable than the spices and ingredients in the trunk.
"Thank you, Chef Wu, for your advice. I will think about this type of dishes when I am not busy. When I am not busy, we will shoot a video together to promote the cooking culture."
"Okay, okay, no problem!"
After saying goodbye to Wu Shouye, Lin Xu drove out of Building 4 and went to the catering department to chat with Director Liao for a while before going back.
When he arrived at Yingchun Street, he had just parked his car when he saw Lao Suntou's car turning from the Yingchun Street intersection.
"Xiao Lin, the fish is in the trunk. You can get it out. I'll drive the car back first."
The car pulled over, Lao Suntou lowered the window and said something to Lin Xu. Dundun took the opportunity to jump out of the car window, rubbed Lin Xu's trouser leg, and then went to the store in a hurry.
Lin Xu opened the back door of Tank 300 and saw not only a large herring weighing more than thirty kilograms, but also two catfish and a croaker.
"I caught catfish and croaker before lunch, and also caught an alligator gar. I didn't catch much in the afternoon, so I caught a herring."
There was pride in Lao Suntou's words. Every time he took Dundun out, he was always successful. If the little guy hadn't been Xiao Lin and Yue Yatou's favorite, he would have even wanted to compete with those fishing kings.
Lin Xu took down several fish, closed the car door, and trotted to the store, and then moved the seasonings and other things sent by Wu Shouye into the store.
Song Tiantian saw this formation and rushed to help:
"Boss, are you going to purchase goods?"
"This is given to me by Chef Wu of Diaoyutai Building No. 4. Don't be impatient with me... Don't take these cans of tea. I'm going to keep them at home to entertain guests."
A large can of Longjing and a large can of Biluochun, plus a small can of the rarer Longjing, Lin Xu felt that this tea alone was enough to buy a family car.
In the past, I always felt that tea worth one or two hundred thousand pounds was just to fool fools, but after tasting Longjing shrimp today, I realized that good tea is indeed different.
While we were busy, Xu Xinhua also came over to help, and everyone was busy delivering all the ingredients and seasonings upstairs.
Before Lin Xu could take a breath, Shen Jiayue came over, pinched a piece of biscuit and stuffed it into his mouth:
"I made this by myself. Praise me quickly and don't criticize me!"
Good guy, I’m afraid that it won’t taste good.
Lin Xu chewed two mouthfuls and asked curiously:
"Did you secretly attend the Queen Mother's Peach Party behind my back? Such perfect biscuits are only worthy of gods, they are so delicious..."
"I hate it, how can it be so exaggerated!"
Shen Jiayue raised her hand with a smile and fed Lin Xu another piece:
"Everyone says that I have a talent for making pasta, and they also say that the Central University of Finance and Economics has something to offer in terms of culinary education."
Lin Xu ate the biscuits and thought they were really delicious.
Not to mention the taste, just the flavor of the noodles and the crispy shredded moss leaves are a little more life-like than the biscuits sold in supermarkets, and they are delicious to chew.
"It's really good. You can add some sugar to the crushed seaweed later to make the sweet and salty flavor stand out more thoroughly."
Shen Jiayue blinked, how could it be seasoned like this?
Let’s try this chef when we have time. Anyway, with the help of technology, there is nothing we can’t do.
"Boss, how do you cook this herring?"
Zhu Yong became excited when he saw such a big fish and couldn't help but ask.
Lin Xu said:
"The fish heads are removed and stewed with tofu, the fish tails are braised and boiled, and the fish bodies are baked raw, braised with garlic, fried, and grated... Later I will make a three-cup fish dish with raw and fried fish. Anyway, it is so big.
As for the fish, make a few more dishes. By the way, just stew the offal fish in sauce, this will go well with rice."
"Okay!"
Zhu Yong agreed, carried the fish into the kitchen, and began to butcher it.
Big fish is full of treasures. In addition to regular fish meat, even fish scales and other waste can be cooked without any waste.
When Shen Jiayue saw that the catfish was still alive, she couldn't help but said:
"Grandma used to say that catfish and eggplant stewed together were very delicious. She also said that catfish and eggplant stewed together would kill me. Xubao, can you make it? If so, can you make it for grandma when you go to deliver biscuits to her tomorrow?
Huh?"
Isn’t this simple? Lin Xu said:
"No problem. Uncle Sun happened to catch two. Let's eat one today and take the remaining one to the South Third Ring Road to make for grandma tomorrow."
After saying that, he carried the catfish into the kitchen.
Shen Jiayue sent the remaining catfish to the aquarium downstairs to take with her when she visits relatives tomorrow.
After putting the fish back, she saw Dundun playing a game with Shu Yun, so she walked over, rubbed the little guy's head and asked:
"Did you have fun at the reservoir?"
Dundun rubbed Shen Jiayue's hand with her head, looking very happy.
"Since we are happy, how about we go to Grandpa Sun's house together and invite him and Grandma Sun to come for dinner?"
"Meow~~~~"
Upon hearing this, Dundun immediately jumped into Shen Jiayue's arms, saying that she wanted to visit.
When I arrived at the door, I met Tongtong who had just finished school. The team that invited Lao Suntou to dinner had one more member.
When passing by the entrance of the supermarket, Shen Jiayue said to Uncle Yu:
"Uncle, Uncle Sun caught a big herring today. Let's go to the store for dinner later and try it together."
"Now everyone in the street knows that he fishes. That guy couldn't get enough of posting in the group, so he posted a group message. Just after I greeted him, he asked me how I knew he caught a big herring weighing more than 30 kilograms.
, that guy, if he keeps promoting it, even the Trisolarans will know about it."
Shen Jiayue knows this kind of scene very well:
"All fishermen are like this, and it was the same way when I caught a fish last time."
When she took Tongtong and Dundun to Lao Suntou's house, Lin Xu slaughtered the catfish and started making catfish stewed with eggplant, a famous Northeastern dish.
Wash the slaughtered catfish first, then pour hot water on the fish to remove the outer mucous membrane. This is the main source of the strong smell of catfish. Only when it is completely cleaned will the cooked catfish not be so strong.
Fishy smell.
Blanch the fish, clean the mucous membrane, and rinse again.
Then prepare a few long and thin purple eggplants, without removing the stems, wash them and put them in a basket for later use.
Place a frying pan on the stove, add the oil used for frying fish, heat the oil to 60%, put the catfish in and fry it.
Frying the fish before stewing it can not only effectively remove the fishy smell, but also increase the aroma, giving the fish a strong fatty aroma.
This dish used to be a home-cooked dish in Northeast China, but not many people cook it now because catfish has a fishy smell if it is not properly processed.
In fact, it is very simple to remove the fishy smell. First, blanch the skin and then fry it. This can basically remove the fishy smell from the catfish. However, it is inconvenient to cook the fish at home, so fewer and fewer people cook this dish.<
/p>
You don’t need to fry the catfish too much. You can basically fry the skin until it is dry and you can take it out to control the oil. This step is mainly to remove the fishy smell. If you fry it too much, the umami flavor in the fish will be gone.
After the catfish is fried, put the eggplant into the pot and fry it.
In this dish, the eggplant cannot be cut or even stemmed. The reason is that there is a step of frying. Regardless of whether the eggplant is cut or stemmed, the oil will seep into the inside of the eggplant, making the eggplant taste greasy.<
/p>
Delicious Northeastern dishes are all about being fragrant but not greasy. Once there is a greasy feeling, no matter how good the dish is, it will be in vain.
After the eggplant is fried, Lin Xu takes it out, puts it in a wok, adds some soybean oil and lard, heat it up, add onions, ginger and garlic, stir-fry until fragrant, add a tablespoon of Northeastern soybean paste, stir-fry over low heat and cook for a while.
, stir-fry the sauce until fragrant.
Then add water, add catfish and eggplant and simmer together until the catfish and eggplant become soft and tasty. Add some sugar, reduce the juice, add some chili segments, and it's ready to serve.
The preparation of this Northeastern dish is relatively simple, there are not so many complicated processes, and the steps are the same as the general sauce braised dishes, except that the ingredients need to be oiled in advance.
After Lin Xu finished cooking the braised catfish and eggplant, and then cooked the fried fish slices and three cups of fish, he finally redeemed the perfect recipe for West Lake vinegar fish in the system mall and made the grass carp given by Wu Shouye into West Lake
Vinegar fish.
At this time, Lao Shen and Han Shuzhen also drove there.
The couple didn't come here to eat fish, but mainly wanted to try the biscuits made by their daughter.
The daughter who once had no fingers in the water can even make biscuits. As a parent, it is natural to praise her in person and ask sideways whether it was her son-in-law who helped make it.
After all, this girl has killed good people and taken credit for it not just once or twice, she has a long criminal record.
Unexpectedly, before he tasted the cookies, he was attracted by the table full of fish, especially the West Lake vinegar fish that had just been brought out, which reminded Lao Shen again of his experience of being deceived by the West Lake.
Professor Cui, Lao Suntou and others also sighed after eating:
"It's so delicious, this is the taste of West Lake vinegar fish!"
“I feel like the West Lake vinegar fish I ate while traveling in Hangzhou was all fake.”
"If you take away the feeling, you are a fake."
"I really didn't expect this to be made of grass carp. If it wasn't a whole piece, I would have believed it if you said it was crab meat."
"It's so delicious. The more you taste it, the better it tastes. It tastes amazing!"
I didn’t expect that the dish that everyone complained about was unpalatable could actually taste so good.
Of course, in addition to West Lake vinegar fish, dishes such as catfish braised with eggplant and three cups of fish are also delicious and very enjoyable to eat.
Shen Guofu put the eggplant in his mouth and said:
"Every time I come to the restaurant to eat, I want to hold on to the wall and go out. The fish is so delicious. There is a table of fish, and the taste and texture of each dish are different. It's incredible."
Lin Xu took a bite of rice:
"Today I also learned Longjing Shrimp from Chef Wu, which is also a very subversive dish. If I get some big river shrimp tomorrow, I'll make some and let's try it together."
Big river shrimps are hard to buy, especially in the north. You have to catch up before you can buy some.
Shen Guofu said upon hearing this:
"This dish is also the key point. Not only is it expensive, but the most important thing is that it has no taste. I feel like I just cooked some shrimps with the leftover tea roots. It's useless, and it's so expensive."
When Lao Shen mentioned his travel experience, he immediately began to complain about it. Others also felt sorry for him. Obviously, getting ripped off and cheated during the trip is a bad thing that almost every tourist will encounter.
After eating and drinking, Han Shuzhen packed some biscuits made by her daughter and planned to give them to her girlfriends and friends to try.
It’s finally our turn to show off our girls, and we must show them off in every possible way.
In the next two days, Shen Jiayue made biscuits of other flavors, and went with Lin Xu to deliver them to relatives' homes. By the way, she made a meal of catfish and braised eggplant for Mrs. Shen, which made the old lady very happy.
Two days later, Zeng Xiaoqi and Qi Siming returned to the capital from Zhangjiajie. It is said that before they went to Zhangjiajie, she and Qi Siming also went to Huangshan for a tour and served as special forces for a time.
When Zeng Xiaoqi got off the plane and came to the restaurant to eat, Shu Yun looked at her tanned skin, and suddenly felt that staying in the capital was a wise choice.
You don’t have to rush for time, you don’t have to look like a fugitive African chief, and you can get a high salary.
Little Qiqi doesn’t know how much whitening cream she will have to apply to make up for this trip... It’s so pitiful.
However, Zeng Xiaoqi killed Shu Baobao on the spot with just one sentence:
"I have a boyfriend, do you have one?"
Shu Yun: "..."
This guy has been traveling a lot, but he talks like Gong Biao?
While silent, Shen Jiayue walked out of the small kitchen with a plate of shrimp cakes with moss and vegetables, and said to Zeng Xiaoqi with a smile:
"Sister Xiaoqi, try my craftsmanship, it's freshly baked today."
Zeng Xiaoqi was stunned. She hadn’t seen her for a holiday. How come the proprietress’s cooking skills improved as quickly as if she took the Long March 2?
In the past, I used to joke with netizens that she was a novice in the kitchen, but now it seems that the novice is actually me?
Shu Yun asked:
"The kitchen equipment is not affected, right?"
Last night, the construction team dug a door out of the wall on the side of the small kitchen and moved some kitchen equipment, so today Shen Jiayue cooked some food in the kitchen and checked whether the equipment was affected.
Lin Xu, on the other hand, was testing the refrigeration and ventilation effects of the equipment in the newly developed warehouse and cold storage. If nothing happened, he started buying ducks in large quantities and making hundreds of delicious tea-oil ducks.
Shen Jiayue took a bite of the moss shrimp cake and said:
"It's not affected. I'm using it normally. I've been making moss vegetables these days. Tomorrow I'm going to learn to make tea-flavored chicken and feel the taste of cooking with famous tea..."
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