Chapter 525: It’s Harder than Expected to Be a Loser! Diaoyutai’s Corporate Culture! 【Happy New Year】

San Bu Guo is a classic traditional delicacy.

The dishes are golden in color and are named after the non-stick dishes, chopsticks and teeth.

The ingredients for this dish are very simple, just egg yolks, sugar, starch and lard. The preparation is not difficult. After the oil is hot, just pour the egg yolks in and keep stirring.

Theoretically speaking, this can only be regarded as an entry-level dish in Chinese food.

Especially today with the popularity of non-stick pans, the problem of sticking pans has been solved and the difficulty of making them has been further reduced.

But there are still many people who can’t make this dish well.

The reason is very simple, that is, you cannot insist on stirring and stir-frying for more than ten minutes. This is a process that tests your endurance. It is difficult for people without a certain foundation to persevere.

Lin Xu beat a dozen egg yolks into a basin, sprinkled in a pinch of salt, added some sugar, and stirred them up with chopsticks.

There were many people today, so I used relatively more egg yolks.

Stir evenly and set aside, then add some starch water with mung bean starch to the egg yolks, continue stirring until the egg yolk paste and starch water are completely integrated.

The proportion of starch can be adjusted at will.

The smaller the amount, the more difficult it will be to shape, but the resulting Sanbu stick will be softer and more tender.

The more starch, the easier it will be to shape, and the texture will be relatively harder.

Set the prepared egg yolk paste aside, clean the wok, and moisten the wok several times to ensure that it will not stick to the pan during the making process.

After moistening the pot, Lin Xu scooped up half a spoonful of lard and put it into the pot.

If you want this dessert to have a moist texture, lard is essential. If you replace lard with vegetable oil, the moist texture will be greatly reduced.

Heat the oil, stir the egg yolk paste twice more, then place a fine mesh sieve over the wok and pour the egg yolk paste into the fine mesh sieve.

Through filtration, the taste of egg yolk can be made more delicate and smooth, and it will also be more delicious.

After the egg yolk paste is put into the pot, the torture of the right arm officially begins.

Lin Xu held a spoon and kept stirring in the same direction in the pot. This is the trick to making three-non-stick. Stirring in the same direction can make the arrangement of molecules more orderly and is more conducive to molding.

If it goes clockwise for a while and counterclockwise for a while, the egg yolk paste will be destroyed even if there are signs of solidification.

Upstairs, Han Shuzhen tasted the rock sugar bird's nest prepared by Lin Xu and said with a smile:

"It tastes really good, with just the right amount of sweetness and umami, and the bird's nest has a smooth texture. Xiaoxu's craftsmanship is really good."

Although bird's nest is delicious, you should not drink too much. Just have a small bowl at a time. If you drink it like soup and drink it in large bowls, it will have the opposite effect.

Chen Yan finished a small bowl, touched her face and said:

"My skin feels really smooth, Yueyue, how do you feel?"

"My skin has always been very good and I don't feel anything."

"Gungun, every time I talk to you properly, you girl wants to make me angry to death."

Mr. Chen was very angry, but then he said to himself:

"I don't know if it's difficult to make this rock sugar bird's nest. If it's not difficult, I'll learn it later, so I can make some myself if I want to drink it."

Shen Jiayue said:

"If you don't like the trouble, you can buy ready-made rock sugar bird's nests online. Anyway, it just has a psychological effect. There is no difference between drinking sugar water and bird's nests."

Many drinks marketed as bird's nest on the Internet do not contain any bird's nest ingredients.

But when I clicked on the comment section, it was praised as a panacea, which made people unconsciously doubt whether there was something wrong with the education they received.

"Those are all recommended by Internet celebrities, whoever believes them is stupid."

Chen Yan muttered, picked up a piece of roasted lamb back and ate it. Seeing that Lin Xu hadn't come to eat yet, she asked curiously:

"Why hasn't my brother-in-law come to eat yet? Are you planning to make any new dishes?"

Shu Yun, who was bringing a piece of roast goose, said with a smile:

"The kitchen side said that the boss is making three non-stick dishes. Wu Kexin should be called over and let her see the chef's process of making three non-stick dishes."

When Internet celebrities gathered together to do the three-not-sticky thing, Wu Kexin once followed suit.

But the three-dimensional non-stick she made is that it sticks to pots, spoons, bowls, chopsticks, and mouth.

Chen Yan smiled and said:

"Wu Kexin went to Tongheju and ate several portions of San Bu Tiao after her car accident. She was probably really hurt by this delicacy. She asked her brother-in-law to take pictures of how to make it and set an example for other Internet celebrities."

As soon as Shen Jiayue heard about making three non-stick dishes, she reduced the frequency of eating vegetables.

I haven’t tried the three-stick noodles made by Xubao yet, so I’ll have to take a few more bites later.

Shen Guofu on the side said:

"Yueyue, please take some time to transfer the company's shares. When I started the company before, I held 21% of the shares. What I said at that time was that I would give it to you, Xiaoxu and Xiaodou when we get married. One person owns 7% of the shares. Now that he has received the certificate, this matter has also been dealt with."

Dou Wenjing's performance after joining the company is obvious to all. Now that the Chinese New Year is approaching, it is time to take care of this matter and give this professional manager peace of mind.

Although seven percent of the shares is not a large amount, Pangdundun Company is large. Regardless of the stores, Ziqiang Shengjian, or Lin Xu's own online income, all are run through Pangdundun Company.

For 7% of the shares, the dividends alone exceed the salary.

However, compared to the value created by Dou Wenjing, this dividend is not very large.

Shen Jiayue had no objection to this. After Shen Guofu withdrew, the equity of Pangdundun Catering was 56% owned by Lin Xu, 37% owned by Shen Jiayue, and 7% owned by Dou Wenjing.

Of course, Dou Wenjing's shares are restricted shares. Once she leaves the company, these 7% shares will be gone.

"Then I'll tell Sister Jing in the next two days to make an appointment online first, and then go and apply for it."

This year Dou Wenjing will not go back to her hometown for the New Year, so it is time to give her some spiritual comfort.

Although Shen Jiayue doesn't understand business, she knows that any kind of care and comfort in words is not as real as money.

Chen Yan said:

"Little Doudou is going to have a happy New Year, but she deserves it because she works so hard."

After Shen Guofu said this, he continued to drink with Lin Hongqi, Chen Meiliang and others. The arrival of the big family made Lao Shen, who had no brothers, very happy.

It was as if a long-lost relative had arrived.

"Come on, come on, keep drinking, Brother Wenming, why are you drinking bird's nest? Women drink this, men have to drink. Wine is food essence. The more you drink, the younger you become!"

Lao Shen's crooked reasoning made everyone couldn't help but laugh.

Shi Wenming said with a smile:

"I'm planning to go to the kitchen to steal the chef after dinner. How can I steal the chef if I'm drunk?"

Shen Jiayue was a little curious:

"Uncle, which dish do you want to learn?"

Shi Wenming pointed to the flaming drunken goose on the table:

"I think this dish is suitable for serving in scenic restaurants, but I don't know how to make it specifically. I'm planning to go to the kitchen to learn it later."

"Ha, you and Xu Bao have really thought of it together. He is planning to go back and teach you how to make it. He said that the flaming drunken goose is particularly suitable for dining in scenic restaurants. He is worried that you won't learn."

Upon hearing this, Shi Wenming quickly waved his hand and said:

"How come? I want to learn every dish here."

Apart from anything else, the roast chicken in the store, if you can master it, will definitely become an eye-catching business card of the Longqi Mountain Scenic Area. It is also quite pleasant to buy a roast chicken and take it to the top of the mountain to eat.

After eating the meat and throwing the bones to animals like squirrels on the mountain, you get the best of both worlds.

The more Shi Wenming thought about it, the more he thought it was feasible. As for other dishes, such as smoked fish, soy sauce meat, soy sauce duck and other dishes, he also wanted to follow suit.

Just pick one of these dishes and it will become a signature in a big restaurant.

No wonder the business here is so good. Although there are operational advantages, in the final analysis, it is because of the delicious food.

This is the foundation of a hotel.

Shi Wenming also encountered this situation in the past when he was the chef of the village banquet.

Some village banquet chefs are rude and charge high prices, but just because the dishes are delicious, those who hold weddings and weddings would rather pay more to hire him to handle them.

In the kitchen, Lin Xu didn't know that all the dishes in the store were taken care of by his uncle.

At this time, the egg yolk paste in the pot had become thick. While stirring, he did not forget to scoop up a little lard with his left hand and pour it into the pot along the edge.

When making three-non-stick, you need to add oil at least three times.

The first time is when the egg yolk paste becomes thick, the second time is when the egg yolk paste becomes thick, and the third time is when the egg yolk paste becomes sticky and it is put into the pot.

The reason for doing this is mainly to increase the taste.

The three delicious ones are non-sticky and non-greasy, fragrant but not greasy, melt in your mouth and overflowing with ester aroma.

To meet such requirements, the only thing you can do is to drain as much oil as possible.

When it's about to come out of the pot, pour a little sesame oil into the pot to make the aroma richer. At the same time, the aroma of sesame can also make the sweetness more prominent.

The viscosity of the paste in the pot was getting higher and higher. When it formed a ball, Lin Xu stopped stirring and kept stirring it in the pot with a spoon.

The so-called scooping does not mean simply smashing, but using the back of a spoon to stick the clumps of Sanbuluo into a pot and beating it to a limited extent. The Sanbuluo will become softer, looser and more elastic.

So as to finally achieve the purpose of non-stick.

After the third pouring of lard, the three-buoy in the pot, which was originally like a ball of glue, became softer and looser.

Continue to rub until all the fat is absorbed and the non-stick surface is shiny but elastic. Pour a little sesame oil along the edge of the pot.

The amount of sesame oil doesn’t need to be too much, just enough to bring out the fragrance.

After a few more strokes, he picked up the wok, placed the mouth of the pot on the prepared hot plate, tilted it slightly, and the golden ball of non-stick automatically slid into the plate.

Finally, take a washed cherry tomato, cut off the head, and place it on a non-stick plate as a decoration. This legendary Chinese dessert dish is officially completed.

Lin Xu carried the plate to the private room upstairs.

As soon as she entered the door, Shen Jiayue's eyes lit up:

"Ha, are you ready for Sanbu Nian?"

"it is done."

Lin Xu placed the plate on the dining table, then turned it to the elderly people at the main table, letting them taste it first.

"This three-stick dish looks better than the ones in ordinary restaurants."

Old Mrs. Lin praised her eldest grandson, then picked up a piece with chopsticks, and pulled off a small piece of San Bu Tiao. She put it into her mouth and tasted it, and immediately paid attention to Old Mrs. Chen and Old Mrs. Shen beside her. said:

"Have a try. These three non-stick dishes are so delicious. They melt as soon as you sip them on your tongue. My eldest grandson is so good at his craftsmanship!"

Lin Xu sat down, took the chopsticks from Shen Jiayue, picked up a mutton chop, and just took two bites, his uncle Shi Wenming said:

"Xiao Xu, after dinner, how about I go to the kitchen to study?"

"Okay, no problem. I'll change my clothes later. You can learn whatever you want. If you're interested, you can go to Diaoyutai or Yanjing Hotel's kitchen with me tomorrow."

These places are forbidden areas, but for Lin Xu, it is easier than going home.

"Okay, I'm here just to gain experience. It's okay to go and see them all."

Shi Wenming was not polite to his nephew. After all, Diaoyutai and Yanjing Hotel were like holy places to ordinary young chefs, so his words were full of excitement.

This feeling is like that of a doctor from a small clinic going to Xiehe University to visit and study.

Lin Xu ate the mutton chops, then picked up a piece of flaming drunken goose and ate it slowly.

There are a lot of dishes on the table today, everyone can spread them out and eat.

While eating, Shen Guofu introduced soy sauce meat and soy sauce duck to everyone. Once steamed, the salty taste and strong texture will make people fall in love.

Nibbling on a piece while drinking is a satisfying experience.

Lin Xu said:

"I made dozens more ducks this time. They will be almost ready to eat when I go back after the wedding. I will leave some for Sister Yan and take the rest to Yinzhou."

When I go to Yinzhou to celebrate the New Year this year, I naturally want to eat and drink well.

Not only will these dried meats be eaten, but two or three big fat pigs will also be killed.

How can we celebrate the Chinese New Year without killing pigs?

I happen to have the skills to kill pigs, but it would be a pity if I become addicted to killing pigs.

Shen Jiayue asked curiously:

"Xubao, is it illegal to kill a pig privately?"

Before Lin Xu could answer, Chen Yan said:

"It's illegal even if it's for non-profit purposes. If you want to slaughter the meat yourself and sell it, that's not allowed. But if you eat it at home, there's no problem with slaughtering it."

Previously, the human flavor program team planned to shoot a video of killing the New Year pig. They were worried about violating the rules and specifically consulted relevant people, so Chen Yan was very familiar with this.

But in the end, the kill was not successful.

Because the pig-killing scene is too bloody, if it cannot be broadcast after filming, the work will be in vain.

Moreover, the Ginkgo Garden is under construction, so it is inconvenient to kill pigs. If you want to take pictures, you can wait until after the Spring Festival or at other times.

When Shen Jiayue heard this, she immediately felt relieved:

"Ha, then I can eat butchered vegetables? I've only seen people making butchered vegetables during this period, but I didn't expect that one day I would also eat them."

Lin Xu smiled and said:

"What's the point? Don't kill pigs later. Even cows are fine."

Soon, Sanbu Niao turned around, Shen Jiayue picked up a piece and tasted it, her face was filled with surprise:

"Wow, these three non-stick dishes are so delicious, aren't they?"

As a Beijing native, there are actually quite a lot of opportunities to eat San Bu Tiao. Most traditional restaurants have this dish.

But in all the stores, the food made by Lin Xu is not as delicious.

The taste is moist and delicate, the fragrance is rich but not greasy, especially the feeling that it melts directly after entering the mouth. It is sweet and mellow, which is simply enjoyable.

Chen Yan tasted it and was also surprised:

"Why is it so delicious? It feels a lot better than the San Bu Niao in ordinary restaurants."

Lin Xu said:

"Use lard, add the oil in three to five times, so that the fat can be completely immersed in the ingredients. In addition, the amount of water starch should be small, so that the aroma of the egg yolk will come out."

Hotels pay attention to cost, and if you are not a high-end customer, there is a high probability that it will be made by apprentices.

For apprentices, the lard will most likely be replaced with salad oil, and the amount of water starch will be more, which can save egg yolks.

Of course, the most important thing is that it is not thorough.

It is taken out of the pan as soon as it is formed into a ball. As a result, the Sanbu Tiao is not soft and elastic enough. After eating, it will naturally not have this melt-in-your-mouth texture.

The people sitting around were confused.

It’s just a dessert dish, but it’s so particular?

According to this standard, none of the Internet celebrities who do three things without sticking are compliant.

Chen Yuanyuan sighed:

"Sure enough, people on the Internet are just watching the fun. If you really want to learn a dish, you have to find a professional chef to explain it clearly."

Lin Xu smiled:

"Many online cooking bloggers are trying to make things more mysterious, which makes Chinese food more and more distorted."

After the meal, the whole family happily went to Lin Xu's house for a visit. Shi Wenming went to the dressing room of the kitchen, put on the chef clothes that Lin Xu had asked the car boy to prepare, put on the chef's hat, walked into the kitchen, and carefully Come visit.

As soon as he entered, he was surprised by the spacious kitchen.

I originally thought the kitchen was cramped, but I didn't expect it to be spacious enough to play table tennis. Not only is it spacious, but the stoves are also widely spaced, making it easier for the chefs to work.

In addition to being large, everything inside is spotlessly clean, the stove is polished brightly, there is nothing dirty in the sink, and the dressing table is also clean.

You won't see the typical restaurant scene where condiments and sauces are spread everywhere.

There is even no oil stain on the surface of the hood, which means it is cleaned and wiped every day.

There were a lot of people in the kitchen, but everyone was busy and not in a hurry. Various dishes were cooked quickly and well, and then were sent outside by waiters and started to be served.

It can be seen from the kitchen management alone that the eldest nephew is really attentive.

It's a pity that this management system is not suitable for chefs in scenic spots, nor is it suitable for rural restaurants, otherwise you will have to learn it back.

When Shi Wenming was filled with emotion, Uncle Gao not only plundered a bunch of dry ingredients at Qiu Yaozu's house, but also had a meal and tasted the sea pine stewed chicken cooked by Qiu Yaozu himself.

Saying goodbye to Lao Qiu, Uncle Gao left the villa with his things and put the looted ingredients in the trunk. Luo Shan asked:

"Where are we going now, to see Xiaoxu?"

"No rush, you take me to Dong Shitiao first, and I'll go to Lao Guo's house to have a look."

Luo Shan looked a little surprised:

"Lao Guo? Is he the same Chef Guo who took on an apprentice at Yanjing Hotel last time?"

"Yes, that's the old Grasshopper."

"If you don't want to see the apprentice, why are you looking for him?"

Uncle Gao smiled and said with some emotion:

"There are too few things to get rid of, so I asked Old Grasshopper to borrow some more... As for the eighteen retired head chefs of Diaoyutai, except for those who are not in the capital, everyone has to go to their homes and walk around."

Luo Shan was amused by his words:

"This is not walking around. You are clearly robbing... Why don't you go to Xiaoshuai? I'll pay for it and we can buy some. They are plundering one by one, making it look like we can't afford gifts."

Uncle Gao waved his hand:

"The ones I bought are not good enough, and the quality is not good enough. What these old people collect are top-quality ingredients that you may not be able to buy with money... Besides, this is an old tradition of Diaoyutai, and it cannot be discarded."

"Okay, then I will follow you to see the corporate culture of your Diaoyutai..."

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The new year has arrived. I wish all book friends good health and fortune in the new year! This chapter has 5200 words, please give me a guaranteed monthly pass!