Chapter 665: Turn Big Radish Into High-End Bird’s Nest? Dundun: You Can Bully the System Again! 【Please Subscribe】

"Junior brother, as a Central Plains person, please tell netizens more about peony agar."

Xie Baomin's words made Lin Xu immediately understand that this was to promote his hometown.

He didn't refuse. He glanced at the barrage and wanted to test everyone:

"Do you know what peony agarwood is?"

There were a variety of answers on the barrage, including dishes made with peonies, dishes made with bird's nests, etc. Basically no one could get the answer right.

This is not because netizens are ignorant. The main reason is that except for locals in Luoyang, people from other areas of the Central Plains don’t know much about peony agar.

The only thing that people know is that Premier Zhou once left a compliment that "the peonies and swallowtails are the best in the world".

Seeing that everyone couldn't answer, Lin Xu smiled and said:

"Everyone knows that clear soup agar-agar is a delicious dish made by simmering bird's nests in clear soup. The principle of peony agar-agar is similar to this. It is also a soup dish, but the difference is that peony agar-agar does not use real bird's nests. , but a fake bird’s nest made of shredded radish.”

Peony agarwood is a typical vegetarian and meat dish.

Most people really don’t have this idea of ​​using shredded white radish as bird’s nest.

In the Central Plains region, due to wars, famines and other factors, people here have a mentality of enjoying hardships and a life habit of making do with poverty.

If you can’t afford roast duck, you can imitate roast duck with pork and make fried perilla meat instead;

If you can’t afford the lion’s head, you use vermicelli to fry it into big meatballs, euphemistically called the poor man’s lion’s head;

If you can’t afford meat, you’ll eat sweet potato starch into dregs and stew as meat;

If you can’t afford bird’s nests, then use cheap white radish to make fake bird’s nests that look just like the real ones…

Looking at the words such as shock and disbelief floating on the barrage, Lin Xu felt that it was time to show off his true cooking skills.

He took a white jade radish, quickly removed the skin with a kitchen knife, and said with a smile:

"This dish is actually very simple. The steamed rice noodles I made before is actually a step further and it is peony agar. It is not difficult."

As soon as he finished speaking, a bunch of ridicule from netizens appeared on the barrage:

"Not difficult?"

"Boss Lin, I gave up watching yoga girls, not because of you Versailles!"

"That's it, I advise Boss Lin not to talk nonsense, because you don't even know how bad our cooking skills are!"

"Don't think that just because you are good at cooking, you can do whatever you want. Isn't your good cooking skills a foil for us kitchen novices?"

"Yes, without players like us who have zero points, how can we show Boss Lin with 100 points?"

"By the way, why are you all so proud?"

"Is this a world for the weak? Love, love!"

After Lin Xu removed the skin of the white radish, he did not rush to cut it into shreds. Instead, he first cut all four sides of the radish into flat surfaces and turned them into a rectangular parallelepiped. Then he separated the radish into six centimeter lengths.

After doing this, I started to cut the radish shreds.

"Chachacha..."

The blade rose and fell rapidly, and every time it fell, a piece of radish as thin as paper would be cut off and turned neatly to the side.

There was no other sound during the whole process, and there was no sloppiness in Lin Xu's movements. It made people feel so comfortable and fully worthy of the word "pleasant to the eyes".

Netizens in the barrage said:

"Damn, when I watched movies and TV shows in the past, those people would always cut vegetables like a bang. Every knife hit the chopping board and made a loud sound. I didn't expect that real masters would make no noise when cutting vegetables."

"Yes, there is only a crackling sound, which sounds very relaxing."

"I want to record it and use it as white noise during sleep. This sound is really comfortable to listen to."

"Those carrots are one piece at a time, and the obsessive-compulsive disorder means that they are really good for relieving stress and enjoying themselves."

"Oh my god, it's more relaxing than cutting tofu just now. Boss Lin is really a cooking god."

"..."

Cut the radish into slices, then cut it into shreds, then use a kitchen knife to hold up the shredded radish and soak it in clean water.

While soaking, Lin Xu prepared other dishes.

Everything is done, and the shredded radish is almost soaked.

Take out all the shredded radish and control the water, remove as much moisture as possible from the surface, put it in the basket, sprinkle some mung bean starch, and shake the basket while spreading the starch.

This step is to allow the starch to stick to the surface of the shredded radish, but not too much, so I chose a basket instead of a pot.

Using a basket allows excess dry starch to scatter out instead of sticking to the shredded radish.

After doing this, spread the shredded radish on the steaming grate lined with silicone cage cloth, then put it into the boiling steamer and steam it for five minutes on high heat.

The previous steps are the same as steaming silver wire.

But the difference in the subsequent steps is a bit big.

Five minutes later, the shredded radish was steamed. Lin Xu took the steaming grate out of the pot and poured the shredded radish on it into a bamboo basket to dry.

At this time, the shredded radish is a bit hot and the starch on the surface is sticky, so you need to let it dry for a while to make the starch on the surface no longer stick to your hands before proceeding to the next step.

Lin Xu was not idle at this time either, steaming what should be steamed, soaking what should be soaked, and busy with other dishes.

Chefs never cook dishes one by one because it is too inefficient.

Basically, I wash out all the ingredients when washing vegetables, and change all the ingredients when cutting vegetables. This can maximize the efficiency of the kitchen and save a lot of time.

When all the work is over, the shredded radish has dried until it is no longer sticky.

Lin Xu poured some cold water into the basin, added salt and white pepper, stirred evenly, put the steamed radish shreds in, and soaked them in cold water.

Xie Baomin on the side said in Chinese dialect:

"The three elements of water mat are pepper, monosodium glutamate and vinegar! White pepper plays a very important role in Central Plains cuisine and is also the main component of the hot and sour flavor of Central Plains cuisine."

While he was explaining, he saw on the barrage that many people were curious about Lin Xu's operation of steaming, letting it cool and then soaking it in water, and they were a little confused.

Xie Baomin said:

"The first steaming is to make the starch completely stick to the shredded radish, while the second steaming is to make the taste smoother and closer to the taste of bird's nest."

Netizens were surprised to hear it, but they still didn’t understand the principles.

Xie Baomin didn't explain too much, because for people who don't understand, words are feeble and the best way is to speak with facts.

Soon, Lin Xu took out the shredded radish in the basin, drained the water, and scattered them on the steaming grate lined with silicone cage cloth for secondary steaming.

In addition to making the taste better this time, it also has another purpose, which is to enhance the taste.

Use salt and pepper to add some flavor to the shredded radish, which will make it taste even better when you eat it.

After steaming again for five minutes, pour the shredded radish into the basket and let it cool again.

After cooling this time, the shredded radish has become crystal clear, and with its slightly curly shape, when piled together, it really feels like a bird's nest.

Lin Xu even brought over soaked bird's nests for comparison.

"This kind of steamed shredded radish is called vegetarian bird's nest, which is a representative of vegetarian and meat dishes. In addition, there are also those that use winter melon to make Dongpo pork and bear paws, those that use bean tendons to make shredded pork, and those that use gluten to make diced pork. Use Qianzhang to make shark's fins, use lotus roots to make ribs, use fungus to make sea cucumbers..."

Lin Xu originally wanted to briefly explain some of the essentials for making meat from this vegetarian dish, but Xie Baomin interrupted him:

"Stop talking, junior brother, they don't understand. Why don't you just go back and cook an all-vegetarian banquet? Use the vegetarian dishes you mentioned to eat against a large table of meat dishes, which will make people more greedy than just talking about it dryly."

His proposal was immediately approved by netizens:

"It has to be Chef Xie. This is a good suggestion."

"I really like this imitation meat dish. I hope Boss Lin will agree to this request."

"If you want to learn, Boss Lin, don't forget to take pictures of the details."

"I just came from the yoga girl's live broadcast room next door. She stopped practicing yoga and watched Boss Lin cooking. In that case, I'd better come here and watch."

"Last time Lao Xie and the others visited a restaurant that specializes in vegetarian dishes, the review was not very high. I wonder if it will be the same this time."

“I strongly recommend that the three big guys from Diaoyutai come to explore Boss Lin’s vegetarian cooking skills.”

"Yes, yes, yes. Although Chef Yuan doesn't talk as much as Lao Xie and Lao Dai, his professionalism is unquestionable. I really want to know how he would evaluate Boss Lin's craftsmanship."

Netizens were discussing it enthusiastically, and those who didn't know thought that Lin Xu had already started cooking a vegetarian banquet.

Lin Xu said:

"When I'm not busy one day, I'll film a program about vegetarian banquets. Then my senior chefs, Chef Dai and Chef Yuan, will come to visit the store. Don't forget to like it."

I was worrying about what banquet dishes to make after making the clear soup banquet, but my senior brother helped me figure out a direction.

Then make a vegetarian banquet, just in time to let your meat-loving father-in-law feel the charm of vegetarian dishes, and maybe he will become obsessed with vegetarian dishes.

Lin Xu brought a bowl, cracked three eggs into it, sprinkled a little salt and pepper, stirred with chopsticks, added some cornstarch, and stirred into a paste.

Then cover it with plastic wrap and put it in a steamer for steaming.

Xie Baomin said:

"This steamed chicken cake is used for decoration. The most conspicuous yellow peony flower in the picture of peony agarwood is made of this thing. Just slant the blade and it's very simple."

After steaming the cake, Lin Xu prepared ham, chicken breast, mushrooms, bamboo shoots, sea cucumber and other ingredients. These ingredients have been soaked and can be used directly.

All the ingredients are cut into shreds and placed neatly on the plate one by one.

When you are ready, take a soup plate, put the dried shredded radish in it, and pile it in the middle.

Then spread the various cut filaments on the shredded radish in a radial pattern. When spreading, pay attention to the color matching and distinction, and try to make the dish look more beautiful.

Put everything away, take an empty basin, pour half of the clear soup into it, add rice wine and pepper, stir evenly, and pour it along the edge into the basin filled with shredded radish and various ingredients.

The clear soup contains a lot of umami substances and ham salt, so there is no need to add salt and MSG separately.

Normally, peony agarwood uses boiling water, so there is a step to add MSG. Like Lin Xu, it is prepared with top-quality clear soup, which is ultra-high-end.

Under normal circumstances, no one would do this, because the cost can almost be made with real bird's nests instead of relying on big radishes.

Lin Xu thought to himself while pouring clear soup into the basin.

The amount of clear soup should not be too much and should not cover the pile in the middle, otherwise it will affect the final shape.

The specific amount should be enough to cover two-thirds of the shredded ham, shredded mushrooms and other ingredients.

Pour in the clear soup and put it into the steaming cabinet for steaming:

"The entire steaming time takes about half an hour. After half an hour, this peony agarwood dish will have its highlight moment. Don't leave the live broadcast room. There are other dishes."

Lin Xu finished talking to the live broadcast room and started working on other dishes.

In the ginkgo garden, Dundun squatted on Xiaobai's saddle again and walked around the garden with dignity.

Shen Jiayue was watching the live broadcast on her mobile phone. She always thought that peony agarwood was a bird's nest dish with a unique shape. She didn't expect it to be a big radish, and she was full of curiosity about this dish.

Using radish as bird's nest should taste good, right?

I have to go back and try it later, otherwise I will miss out on the delicious food.

Thinking of this, she shouted to Dundun:

"Dundun, daddy is making delicious food in the store. How about we go back and eat it? Catch him off guard and see what delicious food he has cooked."

Dundun tilted his head and thought for a while, not showing much interest in going back to eat.

However, Shen Jiayue's next words made the little guy change his mind.

"Daddy makes a clear soup banquet. The whole table is filled with various clear soups. Don't you want to try this delicious food, baby?"

Dundun was not interested in the soupy dishes, but when he heard about the clear soup banquet, he immediately felt that this was an opportunity to steal the system.

Naturally, the kitten would not miss this opportunity. It meowed. Xiaobai stopped in confusion, turned his face and snorted, but Dundun did not respond. He jumped off the horse and jumped into his mother's arms. .

"Ha, I rushed over here as soon as I heard dad cook some delicious food. You are such a greedy little cat!"

Shen Jiayue tapped Dundun's head lightly and said to Mi Lan who was greeting tourists here:

"Sister Mi Lan, there is delicious food in the store today. Do you want to go back with me to try it?"

Mi Lan waved her hands and said:

"No, my colleagues are here for team building today. I have to greet them here. I can't leave."

Mi Lan has a formal job in the city, and this place is just an investment. Now the scenic spot is quite famous, and colleagues are waiting to come and support it, so taking advantage of this morning, the entire department decided to come to the Ginkgo Garden for team building. .

At this time, Mi Lan naturally couldn't leave.

Shen Jiayue said with some regret:

"Then I'll take Dundun back first, and we'll have dinner together someday when we're not busy."

"Okay Yueyue, drive carefully and pay attention to safety."

"I will, I will, Dundun, have you forgotten what mommy taught you? Say goodbye to Aunt Mi Lan."

"Meow~~~~~"

Dundun reluctantly raised her paw and let out a lazily cry, which made Mi Lan gasp in surprise:

"Wow, it can really understand human speech. No wonder netizens say that Dundun is the blue cat's IQ ceiling. With this performance, it's not just the ceiling, it's just piercing the ceiling."

Shen Jiayue said with a smile:

"Cats are actually quite smart, but most of the time they are just too lazy to respond to humans. Our family Dundun is relatively well-behaved. Being able to pick him up is the luckiest thing for our family."

When she said this, the tip of the kitten's tail in her arms was swaying slightly, and its head was still rubbing against her shoulder, looking like it was in a good mood.

After arriving at the parking lot and putting Dundun in the car, Shen Jiayue put on her seat belt and left the Ginkgo Garden and headed to Yingchun Street on the North Fourth Ring Road.

In the store, Lin Xu was busy cooking.

Most of these clear soup dishes require steps such as steaming, boiling, braising, and simmering.

It's not very complicated. The only thing you need to pay attention to is to coordinate the maturity time of the dishes and try to make the dishes come out at the same time, so as to ensure the maximum heat.

There has always been a saying in Chinese food that "one hot dish is served with three fresh dishes". No matter how delicious the food is, it is better to raise the temperature of the dishes.

Only when the temperature is high, the dishes will taste better and the aroma will be stronger.

This is especially true for soups. Some soups even require you to scald your mouth before eating, because once the temperature drops, the fresh aroma of the soup may turn into a fishy smell.

After finishing the work at hand, Lin Xu carefully fished out the chrysanthemum tofu soaked in the water.

After soaking, the fishy smell of the tofu has been completely soaked out. In addition, with the addition of salt water, the toughness of the tofu has been improved.

After taking it out, reduce the water slightly, and then put it into a stew pot with clear soup.

When the tofu was first fished out, the whole elegant chrysanthemum immediately twitched and lost its shape completely. Until it was put back into the clear soup, the elegant feeling appeared again.

Close the lid of the stew pot and place it in the steaming cabinet to start steaming.

Chrysanthemum tofu is usually made by stewing in water, and the seasoning is relatively simple.

Basically, use whatever flavor the clear soup tastes like, without adding any condiments.

Only after it is out of the pot, two wolfberry berries are pinched and added. This is not only to match the color, but also to deepen the impression of health care and nourishment on customers.

This is the same as the braised noodles in the Central Plains. A bowl of ordinary braised noodles costs more than ten yuan, but if you pinch two wolfberries and put them in, it becomes a nourishing braised noodles that can sell for more than 20 yuan.

Putting the stew pot into the steam cabinet, Lin Xu turned off the steam pot on the stove, simmered it for a while, opened the lid, and took out the cake inside.

The cake has completely set, is golden in color, and looks very comfortable.

After it cools, turn it upside down from the bowl, and then use a kitchen knife to turn the slices on it. When slicing, you must control the direction and cut out as round edges as possible.

In addition, when slicing, you should also pay attention to making the egg slices thick at one end and thin at the other, so that the egg slices will curl slightly and look more like peony petals.

The petals range from small to large, and are all sliced. The peony agarwood that was put in the steaming cabinet has also been steamed.

Lin Xu opened the cabinet door and smelled a strong fresh fragrance before he even reached outside.

This unadulterated clear soup not only has a rich and long-lasting fragrance, but also smells very comfortable. Xie Baomin on the side sniffed and said with a smile:

"The quality of this clear soup is difficult to find in the capital. Junior brother, you are too honest in your business. It is no wonder that you can make money by opening a restaurant. Unfortunately, many businessmen only know how to squeeze costs. As a result, the more they squeeze, the more costs they will get." There is no business, and the less business there is, the more costs will be squeezed into a vicious cycle. This is a taboo in the catering business..."

Lin Xu smiled and said:

"The main reason is that many restaurants don't have the attention and customer flow that Lin Ji has. Even if they want to make changes, they won't get positive feedback from customers, and they can only cut costs in the end... This is the helplessness of catering people. Many people choose to join chain stores. , this is just to get traffic and attention.”

He placed the soup basin on the workbench, poured some balsamic vinegar along the sides, and then placed the freshly sliced ​​flower petals in the middle.

Large petals are at the bottom, and then staggered upward.

When it is placed in the middle, insert a few blanched day lilies vertically as stamens, and this famous peony agarwood dish in the Central Plains is officially completed!

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I was originally preparing for the third update, but I was very sleepy in the afternoon, shaved and took a shower, and was busy processing the supplementary materials for tax returns, which caused a delay, so I decided to do it tomorrow. If I have nothing to do tomorrow, I will continue the third update. On days when there are no recommendations, you can only rely on explosive updates to increase your presence. This chapter has 5300 words. Please vote for me!