Chapter 191 Yangzhou Fried Rice with Explosive Costs! A Good Chef Is Someone Who Knows How to Watch People Prepare Food! 【Ask for Monthly Ticket】

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 it was revealed 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 others compete in knife skills, they only focus on basic knife skills, and here we directly focus on 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 is deliberately competing against the conventional food competition.

The spring breeze cannot blow you away: The engraving 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 a 900 million girl: Miss 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.

On the high-definition video relay truck of Yanjing TV Station.

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 Lin Xu's Pisces. The other cameras begin to move closer to 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 were beaten by others, but I didn’t expect that today’s live broadcast could actually keep the other party in the lead.

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 and smelled 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, isn't it 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 finishing 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. There is also a tent camp suitable for observing the stars. Do we have a chance to promote it?"

Zhen Wensheng did not expect Lin Xu to be so connected 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 we will dub it and play it during our free time."

"Okay Mr. Zhen!"

If you want others to help, you have to pay a certain amount of benefits.

This kind of partnership can last long.

Game scene.

The contestants have already started selecting ingredients.

As a descendant of Cantonese cuisine, Guo Xinghai chose the rice noodles and beef without hesitation. He obviously wanted to make dry-fried beef river.

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, egg 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 carefully prepared.

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 duck gizzard. , a few prawns, two soaked mushrooms, a few slices of fresh bamboo shoots, as well as 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 sausage, not so many ingredients."

"Yours is cheap. The kind made by Boss Lin usually sells for hundreds of yuan per serving. 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 can't bite the plate, otherwise I'd eat it all together."

"Damn! I haven't seen it before. Let's learn it later."

In the live broadcast room.

After seeing the ingredients chosen by Lin Xu, 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.

Standard Yangzhou fried rice requires two eggs and four egg yolks, and the resulting eggs are silk-like. This requirement alone is enough to make many netizens think about it.

With such rich ingredients, how delicious would 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 was his favorite. He had 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 he saw his son-in-law making this fried rice, he was immediately filled with anticipation.

My son-in-law never makes a move, 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. This way the fried rice will be more delicious and will not have the raw smell or other peculiar smell of the ingredients.

Originally, this step only required pure water.

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 his nose and said seriously:

"When you blanch 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 put it into his mouth, chewing it and said:

"Too much is 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 dared to shout like that.

"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 if you use chicken soup to bake it, it will become 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 people 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 worked hard at the judges' table with his chin:

“What was the first impression these judges gave you?”

Why are you asking this suddenly?

Everyone looked towards the judges' table.

All the judges were pretty good, none of them were particularly thin, and a few were obviously overweight.

"fat!"

"There's plenty of oil and water."

"It feels like 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 you're hungry, and these judges all 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 have to 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 they don't cheat the poor."

He Baoqing listened to the two people'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. It will definitely be packed with people and queues every day after it opens. Customers who want to do some tricks and stunts will not give him this opportunity."

In front of the stove.

Lin Xu quickly peeled the shrimps out of the prawns, pulled out the shrimp threads, cut them into small pieces of about five millimeters with a kitchen knife, then put 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.

Remove the ham 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 mushrooms, 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 put at the end.

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.

When making Yangzhou fried rice, you should 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 mushrooms, 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.

After preparing the ingredients, Lin Xu beat two eggs into the bowl, and then beat in four more egg yolks.

Only if there are more yolks can the eggs be made into delicious filaments.

The umami flavor will also be more intense.

Use chopsticks to thoroughly beat two whole eggs and four egg yolks.

After you're done, filter it through a tight drain.

Strain out some of the white membrane-like material in the eggs so that they won't clump together when oiled.

After filtering the egg liquid, Lin Xu set up a wok, heated it up, put in a spoonful of oil, slid the pan and poured it out, and then added half a pot of cooking oil.

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 so that the egg liquid fell into the pot like a thin thread.

After the egg liquid is put into the pot, with the stirring of the spoon, it quickly rotates with the hot oil in the pot and turns into filaments.

Then, under the action of oil temperature, the surface dries up the moisture, and the silk-like egg is finalized.

"Damn! 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 with 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 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 fine.

But after seeing the step of fried egg silk, they immediately stopped wanting to show off their skills.

At this level of difficulty, it is 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, then placed the large colander on the oil drum on the side and poured out the oil and egg shreds in the pot.

After the shredded eggs were filtered into the colander, he pressed it a few times with a spoon to squeeze out the oil contained in the shredded eggs. This way, the shredded eggs tasted drier and more delicious.

After the egg shreds are done.

This is the step of frying rice.

Well, all the previous steps are preparation work.

Place the pot on the stove.

Pour a little vegetable oil and a little lard into it.

Don’t use 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 is definitely not up to standard.

After the oil is hot, Lin Xu pours in the ingredients such as ham, sea cucumber, scallops, mushrooms, fresh bamboo shoots, chicken legs, duck gizzards, etc., 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 pat the rice on top when frying.

Beating the rice grains to break them up will make the rice grains more chewy and delicious.

After the rice is completely stir-fried, add a handful of chopped green onions, then pour in the shredded eggs, continue to stir-fry, stir-fry the shredded eggs and mix evenly with the rice.

When you get to this point, 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 penetrate into the rice.

Wait until the aroma comes out.

Pour in the remaining chopped green onions.

After stir-frying the chopped green onions, you can take them out of the pan and put them on a plate.

The whole frying process is not long.

But there are many things to pay attention to.

For example, after the ingredients are fragrant, add rice and beat it to let the rice grains spread out 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, add the chopped green onion in three batches, so that the onion aroma will be rich and the taste of the onion will be very delicious.

After stir-frying is done.

Lin Xu put it on the plate.

This Yangzhou fried rice is done.

The game time happened to be over at this moment, and the timing was very good.

Guo Weidong praised:

"This kind of competition seems casual, but it also requires skills. If the rice is cooked thirty minutes in advance, the rice will be out of steam by the time the judges taste it, and the texture and taste will be greatly compromised."

Cantonese cuisine pays more attention to pot gas.

A well-cooked dish must be cooked in a pot to be perfect.

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 was definitely a plus point in front of the judges.

really.

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, you will be ecstatic after one bite."

"Indeed, perfect!"

“The egg shreds are just right, extremely delicious, absolutely amazing!”

"Even if you go to Yangzhou, you may not be able to find such delicious Yangzhou fried rice."

"This player is really amazing!"

"..."

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 packs of snacks from the bag next to her. One was sent by Wei Qian at the request of the front desk of Building 1, and the other was sent 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, you are 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 the chopsticks and taste the dry fried beef river made by Guo Xinghai.

Well, it's salty, delicious, and dry. This Ushikawa 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!

really.

After the scores are 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 noodles with eggs scored 9.7 points and ranked third.

Wei Gan's braised beans and noodles also scored 9.5 points, ranking sixth.

After the ranking comes out.

The system prompt sounded again in Lin Xu's mind:

"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 brewing. Congratulations to the host."

WTF?

Make vinegar?

Are you kidding me?

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Thanks to the top brother on the list [Ashes Come and Go] for the reward of 10,000 book coins. The boss has continuously rewarded 40,000 book coins. Needless to say, the chapter title will be updated in the afternoon! This chapter has 5700 words. Please vote for me, brothers!