Chapter 723 Mission Completed, Prizes Drawn! Make a Pot-Stuffed Eggplant to Celebrate! 【Additional Update 15】

"Damn, Boss Lin is really serious!"

Netizens in the live broadcast room originally thought that this visit to the restaurant was just for Lin Xu to advertise or promote his restaurant. They were even ready to post a barrage of "Boss Lin is also having a meal."

Unexpectedly, the originally envisioned business situation was broken by a pot of tofu.

It's quite harsh to say that the food is overpriced before you even taste it, especially when it comes to your own restaurant, it's somewhat disrespectful.

But it is precisely this kind of seriousness and lack of face that makes Lin Xu become the person that Diaoyutai and Yanjing Hotel are fighting for, right?

When the front desk manager not far away heard Lin Xu's words, he immediately called the head chef over.

If your boss wants to make a suggestion, just listen.

Although it feels uncomfortable to be criticized, being able to have problems pointed out by a chef of Lin Xu's level is what many chefs dream of.

Because with just a few words from him, it is possible for a chef to avoid a lot of detours.

In the office upstairs, the general manager of the customer department, who was also watching the live broadcast, turned his face and glanced at Chen Meiliang:

"Mr. Chen, is this live broadcast... appropriate?"

"It's appropriate, it's so appropriate. If Xiaoxu praises it all the time, it will actually hurt us."

Lin Xu's working environment and social status almost represent the highest level of Yanjing catering or Chinese catering. He wants to boast about how high customers' expectations for business restaurants are.

When it opens, everyone will flock to it. A slight flaw in the dishes may cause the reputation to collapse, and even implicate Lin Xu himself.

Now he can find faults, which not only makes customers more rational, but also reflects Lin Xu's character, which is actually a good thing.

In the restaurant, Shen Jiayue asked curiously:

"Xubao, you haven't tried it yet, how can you say it's not okay?"

Others were also curious. It was not difficult to make fried tofu in a pot. Generally speaking, a housewife could make it. They didn't understand why Lin Xu said the dish was overturned after just one glance.

Lin Xu smiled and said:

"Guotai tofu pays attention to the taste of salty and fresh, and the tofu is soft and tender. Now the softness of this dish should be no problem, but the salty and fresh flavor is not enough, because the standard method is to add shrimp roe for seasoning, and it will not work without shrimp roe. You have to drizzle the shrimp oil before taking it out of the pan, but it doesn’t have any, and that’s the problem.”

When the head chef not far away heard this, he immediately patted his head.

Obviously, these words reminded him.

Chinese cooking has always been a one-stop shop. Many times, just one sentence can enlighten someone.

But it is precisely because of this characteristic that the master-apprentice system in the past deliberately left the disciples alone, resulting in many techniques and experiences being lost in this precaution.

Now when he heard Lin Xu talk about using shrimp seeds or shrimp oil to increase the freshness, the chef immediately reacted.

In Shandong cuisine, shrimp roe and shrimp oil are very important condiments. Many hot dishes, including those made by stewing, braising, simmering, etc., need to add a pinch of shrimp roe to bring out the delicious flavor.

With shrimp roe, the umami and aroma of the dish can be balanced and unified, making it more comfortable and enjoyable to eat.

In front of the camera, Lin Xu took a bite of tofu and then said:

"You shouldn't put cooking wine in the meat filling. This is a big no-no. It will make the meat taste slightly sour and make the meat filling not fresh enough."

The head chef not far away had already taken the front desk's ledger and started taking notes.

The cooking wine was added privately by the chef. It had been rinsed with water, but unexpectedly it was tasted. From this point alone, it can be proved from the side how superb Lin Xu's cooking skills are.

As for why cooking wine is included, it’s not because there are too many half-baked food bloggers on the Internet. No matter what they cook, they always have a three-piece set of onion, ginger and cooking wine, which is simply devastating.

We will have to hold an all-hands meeting for the chefs later and emphasize to them again:

“Never put cooking wine in meat fillings!”

The preparation of pot-stuffed tofu is actually not difficult. You just need to cut two 4-5 mm thick tofu slices, put some meat filling in them, pinch them slightly, then coat them in flour, and finally dip them in the egg liquid and fry them in the pan.

After frying, take it out, stir-fry shredded green onion and ginger, add stock, add tofu, season it, sprinkle some cooked shrimp seeds, simmer over high heat for a while, then turn off the heat, and you're done.

But it’s not difficult. The quality of the tofu, the marinating of the meat filling, the preparation of the stock, the amount of heat...these external factors together determine the final taste.

Lucy was very confused and had no idea about Chinese cooking.

She thought the dish tasted bad and didn't want to eat it at first, but when Lin Xu kept talking, she picked up a piece and put it on her plate, took a bite, and was immediately impressed by the delicious taste. Got:

"Wow...this tastes great!"

When she said this, Shen Jiayue, Liu Bo and others also picked up pieces of various kinds. After tasting it, they all felt that the tofu tasted really good, at least better than most tofu dishes on the market.

Thinking about it, if people can regard this dish as a signature dish, they must have some confidence.

But just now, Lin Xu's squinting attitude made a few people react. How delicious are those pot-baked tofu with shrimp roe or shrimp oil?

A dish that feels very ordinary, in the hands of the chef, becomes something that everyone can't afford.

After finishing one dish, a series of dishes such as beef with kale, diced chicken with fresh pepper, braised garlic fish, baby duck with ginger, braised eggs with pink skin, oil-glazed squab, hot and sour tripe, and braised skin dregs were served.

These dishes include both foreign dishes and local Yinzhou characteristics.

The staple food is also very rich, including relatively green wild vegetable steamed buns, delicate bite-sized flower rolls, Wuchang rice and hometown pancakes to choose from.

Every time he served something, Lin Xu would sincerely explain the shortcomings of these dishes and how to adjust them.

The head chef originally stood listening from a distance, but later felt that it was not enough, so he simply pulled a chair over and sat down, and seriously discussed the cooking methods of the dishes with Lin Xu.

In Beijing, Uncle Gao, who spent a whole day at the filming site, sat at home and carefully watched the live broadcast on TV.

Xie Baomin walked out of the kitchen wearing an apron and carrying two plates of food:

"Master, drink first, I'll stew the pig's trotters..."

Uncle Gao waved his hand and said:

"Don't be busy cooking, watch Xiaoxu's live broadcast."

Xie Baomin was happy when he saw it:

"Hey, I keep saying I won't visit the store, but it turns out he's more professional than me. If not, I have to inform Lao Dai to make him feel a little bit in danger..."

Uncle Gao rolled his eyes at him:

"How long has it been since you were still so glib...Have you noticed Xiaoxu's craftsmanship..."

He did not explain, but drew a horizontal line in the void with his hand.

Xie Baomin immediately understood:

"Junior brother seems to no longer deliberately pursue personal cooking skills. Instead, he is developing horizontally and starting to work hard to cultivate talents...Master, will he bite off more than he can chew?"

Uncle Gao tasted the dishes made by Xie Baomin, filled the wine glass in front of him from the bottle, picked it up and took a sip, and then said:

"If others are like this, it's really easy to bite off more than you can chew, but I always feel that your junior brother's talent has not reached his limit... It's a pity that I am too old. If he were twenty years younger, his cooking skills would definitely be better. further."

"You are not old now, and my wife is not at home. Why don't you go to Sanlitun to relax today?"

"What the hell... Yufei Yuhang will have a rest tomorrow, right?"

"Yes, come back tomorrow afternoon."

Upon hearing this, Uncle Gao said:

"Then let's come to our house for dinner tomorrow afternoon when you receive them. Xiaoxu will go to Yinzhou for a reunion, and we will also have a reunion dinner. It will be lively."

The live broadcast on TV continued, and Lin Xu also gave a solid lesson to the head chef here.

Everyone has finished eating and drinking, and the live broadcast is almost over.

Lin Xu took a look and found that the hot searches had reached the top three. In addition to being interested in horses and accommodation, everyone was also curious about business restaurants.

I really want to try the dishes that Lin Xu picked out with many flaws and how delicious they will be after they are recreated.

Lin Xu roughly browsed the hot issues under the hot search topics. As he was looking at it, the system prompt sounded in his mind:

"The host successfully made the racecourse reach the top ten hot searches and maintained it for five hours. After completing the main task [the racecourse became famous], he received a lottery for perfect lost cooking techniques, a lottery for innovative cooking techniques, and a lottery for Sichuan cuisine. Do you want to draw the lottery immediately? ?”

Phew...it's finally done.

Lin Xu breathed a long sigh of relief.

As for the lottery, let's wait. Don't rush it. It's not too late to wait until the live broadcast is over.

Thinking of this, he put away his thoughts and announced the opening time of the racecourse:

"The racecourse will open the day after tomorrow. At 12 o'clock tomorrow morning, all major group buying platforms will launch ticket reservations at the same time. You can search for Pegasus Club and add your following. After noon tomorrow, you can reserve racecourse tickets, package tickets, performance tickets, and riding experience tickets. As well as reservation services for rooms, catering, etc.”

These are just for now. Tomorrow, Happy Media will launch a large-scale network launch to promote as much as possible.

After the live broadcast, Lin Xu took off the power bank, put away the hot mobile phone, and folded the handheld gimbal and put it into Shen Jiayue's bag.

"It's finally over. I always feel uncomfortable being stared at."

Shen Jiayue muttered that people who are not used to live broadcasts always feel that there are a lot of people staring at her when eating, which makes her very uncomfortable.

Others were in a more or less similar situation. Only Liu Bo and Lucy ate a lot carelessly.

When I came downstairs, I happened to meet Luo Shan, Shen Guofu, Chen Meiliang and others. They watched the live video in the office all afternoon and also talked about the future development of the racecourse and scenic spot.

After Yan Lin arrives tomorrow, as long as there are no problems, several bosses will sign an agreement to build a resort integrating leisure, entertainment, health care, sports, accommodation, etc. based on Longqishan Scenic Area and Racecourse.

Lin Xu had no objection to the arrangements of his elders and was not prepared to interfere. He just did what he was told and did what a junior should do.

He took Dundun from Shen Jiayue's arms and planned to take advantage of this opportunity to draw the prize.

But Dundun was a little unhappy at this time, because when everyone ate just now, there was no meat for him. Although Lin Xu asked the chef to steam some chicken legs, the taste was average and the little guy didn't like it.

So at this time, I was pulling my face and feeling a little emotional.

However, Lin Xu had been immersed in the excitement of completing the main task and did not pay attention to the emotional changes of the little baby. As soon as he held Dundun in his arms, he silently said in his heart:

"lottery!"

Hum, finally it’s time to draw a lottery. The rewards this time are very simple, three perfect techniques.

But it seems simple, and each technique has a bunch of dishes. Once made, it will become a weapon for cash flow.

Soon, the lottery begins.

"Three draws in a row?"

"yes!"

After confirming, the turntable began to rotate. When the button for three consecutive draws appeared, Lin Xu pressed it without hesitation.

Not long after, the turntable stopped.

"Congratulations to the host for acquiring the lost cooking technique - pot stew, the innovative cooking technique - cola, and the Sichuan twenty-four flavors of small lychee."

Stew? Cola? Little lychee flavor?

Lin Xu glanced at Dundun, a little confused.

The little lychee flavor is not bad. This is a popular dish in Sichuan cuisine. It is characterized by a little sourness and a little sweetness, so it is called the little lychee flavor.

The opposite is the big lychee flavor, which is sour and sweet.

This flavor type is okay, and it can make some refreshing dishes in Sichuan cuisine, but what about the pot-stewing technique and the cola technique?

While he was wondering, a huge amount of experience poured into his mind, and Lin Xu finally understood the pot-stewing technique.

The so-called pot stewing is to add a bowl of water and a bowl of wine to the pot, then put a grate on it, put a piece of marinated pork on the grate, and put it in the pot to simmer over low heat.

Not only can you make meat with this method, but you can also make various dishes such as chicken, duck, and goose.

As for the Coke technique, Lin Xu thought it was very advanced, but it turned out to be just a recipe for Coke chicken wings. With this technique, you can make Coke chicken legs, Coke duck, Coke prawns, Coke ribs and many other dishes. .

Compared to Lin Xu, the entire technique is more suitable for Shen Jiayue, who is a half-dabbler.

"What happened today?"

Lin Xu scratched Dundun's chin and asked in a low voice.

Dundun didn't speak, but snorted dissatisfied.

This made the old father understand immediately:

"You haven't eaten well, have you? I feel a little uncomfortable being watched while eating. I'll make you something delicious later, and also make something delicious for your grandma and grandma and the others."

Upon hearing this, Dundun's mood eased a bit.

In Lin Xu's mind, the system's prompt tone also sounded:

"Because the host has mastered the Sichuan cuisine spicy flavor type, the small lychee flavor type has been specially upgraded to the small lychee spicy type."

Oh, my son's mood is so important.

Lin Xu sighed inwardly, despite this small upgrade, he could still make a famous dish across Shandong cuisine, Sichuan cuisine and Guizhou - Kung Pao Chicken.

Kung Pao Chicken is a typical spicy dish stewed with lychees. The spiciness comes from dried chili peppers and dried Sichuan peppercorns, while the lychees are sour and sweet.

And this flavor type is only available in Kung Pao Chicken.

Other Kung Pao dishes, whether Kung Pao shrimps, Kung Pao shrimp balls, or diced pork, are just sour and sweet dishes without the spicy flavor.

Therefore, this dish is also known as the bridge between Shandong and Sichuan.

The recipe has both the sweet and sour flavor of Shandong cuisine and the spicy aroma of Sichuan cuisine. It also has a unique flavor type, making it a relatively rare dish in Chinese cooking.

After taking the car back to the restaurant, Liu Bo and the others drove back, seemingly looking for a place to sing karaoke.

Several tourists who followed the live broadcast all afternoon returned to the Cliff Hotel, planning to stay here overnight and climb Longshou Peak in the morning.

"Isn't it hard to live broadcast, honey?"

As soon as she returned to the restaurant, Dundun was hugged by Mrs. Lin.

The little guy immediately meowed aggrievedly and began to complain about not having a good meal in the afternoon.

Mrs. Chen said:

"I just watched the live broadcast and heard Xiaoxu talk about the tofu in the pot. We were all greedy."

Han Shuzhen responded:

"Yeah, I never thought that a simple tofu dish would have so much knowledge. Is there any tofu in the kitchen right now?"

Shi Wenming's voice came over:

"No, there was a piece left in the afternoon, and I fried it into dried tofu."

Usually when it gets dark, no tourists will come. They either eat at the cliff hotel where they stay, or have left the scenic spot and gone back.

Lin Xu asked:

"Is there any eggplant?"

"Yes... can eggplants also be made into pots?"

"Okay, while I'm not busy right now, I'll make a dish for everyone to try."

After Lin Xu finished speaking, he washed his hands and went to the kitchen.

At this moment, the second uncle Chen Meiliang was chatting with Chen Yuanyuan. Shen Jiayue was holding an aerial camera and planned to take pictures of the sunset in the scenic area.

As for Lucy, she continued to bicker with Roxanne.

When Shi Wenming saw that Lin Xu was about to cook, he followed in without saying a word.

He was very curious about how to cook eggplant.

Lin Xu did not cook the eggplant directly, but first took a piece of hind leg meat and chopped it into minced meat according to the proportion of three parts fat and seven parts lean.

Chop it well and put it into a small basin, add a little bit of onion and ginger salt water, light soy sauce, and pepper, and start stirring and marinating.

Wait for the water to be absorbed by the minced meat, pick up the minced meat and beat it a few times, then seal it with plastic wrap and put it in the refrigerator for marinating.

Taking advantage of this time, he took two long purple eggplants, peeled them first, and then cut them into razor blades.

When Shi Wenming saw this, he asked with some confusion:

"Isn't this the step of frying the eggplant?"

Lin Xu said:

"The steps are similar, but the method is different. The pot-shaped eggplant is a little less greasy than the eggplant box, and is softer and more tender. It is suitable for the elderly and people with physical weakness."

Shi Wenming became interested as soon as he heard it. Recently, Shi Moli had a cold, lacked appetite, and couldn't eat anything too greasy. If this pot of eggplant is suitable, then wouldn't it be possible for her daughter to eat a big meal?

Thinking of this, he picked up another eggplant and started to learn how to make it.

Lin Xu cut all the eggplant slices, brought the meat filling over, and beat it a few times to make the meat filling gelatinize. Then he grabbed the meat filling with one hand and squeezed out the meatballs. With the other hand, he opened the eggplant with a knife and cut the meat. Marumori enters.

Close the eggplant and flatten the meatballs.

Prepare and place on a plate.

Clamp all the eggplants and put them into the flour one by one. Coat both sides of the eggplants with a layer of flour and set aside.

Beat two eggs in a bowl and stir well.

Then cut some shredded green onion and ginger for frying, and the preparation of the fried eggplant comes to an end.

Put the wok on the stove, heat the sliding pan, add a spoonful of base oil, heat from high to low, use chopsticks to hold the eggplant box covered in flour and dip it in the egg liquid, let the egg liquid wrap the eggplant box Get up and put it into the oil pan.

Place it and continue to place one piece down, so that all the eggplant boxes are placed next to each other. After placing them, turn the wok and let the fat in the pan fry all the eggplants in place.

At about the same time, pour the remaining egg liquid in the bowl onto the eggplant boxes so that all the eggplant boxes form a whole.

After pouring, when the egg liquid is about to solidify, use a large turning spoon to turn all the eggplant boxes together. This is the most skill-testing step of the whole dish.

When turning over, all the eggplant boxes cannot be disconnected and remain connected.

After turning over, the egg liquid below solidifies quickly. At this time, you can pour the eggplant out and re-pop the pot, add stock to collapse the pot, or serve it in one pot.

Lin Xu placed the chopped green onion and ginger in the middle of the eggplant box.

About time the egg liquid on the bottom has solidified, I used a big turning spoon again, turned the eggplant box over, and flipped the onion and ginger shreds under the eggplant box, just in time to be fried by the hot oil at the bottom of the pot.

After the aroma of onion and ginger emerges, add a large bowl of broth along the edge of the pot.

Add a small spoonful of dark soy sauce to adjust the color, add a little salt and white sugar for freshness, and start cooking.

The fire on the stove is burning brightly, and the eggplant box in the pot is also simmering in the broth. The fragrance is permeated, making people very comfortable regardless of sight or smell.

Shi Wenming asked curiously:

"Can the soup be ready to serve after it has been tightened?"

He didn't watch the live broadcast in the afternoon, so he didn't know about Lin Xu's online comments. If he had known, he wouldn't have asked.

Lin Xu said to him:

"Just by tightening the soup, it won't be ready for the pot. There is still a crucial step left - adding shrimp roe!"

After saying that, he scooped up a small spoonful of shrimp roe and sprinkled it into the pot. The aroma in the pot suddenly turned into a delicious aroma. The delicious flavor bursting from the shrimp roe made people's scalp numb.

Shi Wenming sniffed and couldn't help but sigh:

"Holy shit, when I put the shrimp roe in, it feels like a different dish... I can't believe that eggplant can be so delicious!"

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Today is finally the third update, I hope I didn’t disappoint you all. This chapter has 5600 words. Please vote for me! In addition, the last three days at the end of the month are double monthly passes, so if you can save until the end of the month, you’d better save up!