Chapter 728 The Freshness of Sichuan Cuisine Is Indeed Delicious! A New Round of Essay Contest! 【Additional Update 16】

"Have all the cold dishes been served?"

Shen Guofu hurried upstairs carrying a box of wine, and happened to see Lin Xu coming downstairs, so he asked casually.

"It's all here. Now I'm going to the kitchen to cook. I'll leave this to you. Don't let them drink too much, otherwise they won't be able to go to the racecourse for the review in the afternoon."

Lin Xusheng was afraid that his father-in-law would knock everyone down if he got excited.

In that case, the opening tomorrow will be affected.

Shen Guofu said:

"Don't worry. We won't drink too much at noon today. We just want to warm up with each other. Even if there is a highlight, we have to come at night...it's not suitable during the day."

Although Liu Zhengyu brought a lot of people, the people accompanying him were also quite capable, including the great calligrapher Geng Lishan, Tsinghua University Zhiban professor Cui Qingyuan, Shen Guofu, Lin Hongjun, Lin Hongqi, Chen Meide, and Chen Meiliang. et al.

When going downstairs, Lin Xu met Yan Lin:

"Why didn't Mr. Yan go upstairs to eat?"

"We won't go. We don't want to mix with those people drinking. It's more comfortable to eat together with our own family."

Luo Shan, who also did not go upstairs, nodded in agreement:

"Yes, I haven't experienced this kind of situation in many years. I'm tired of it. I'm tired... Xiaoxu remembers to prepare some dishes for us later. Don't forget about your family while you are upstairs."

Went upstairs, where we were entertaining outsiders. Although it looked grand, it was just a casual chat, complimenting each other, and drinking two glasses of wine.

People who are new to the workplace may find it interesting, but for people at the level of Yan Lin and Luo Shan, it is somewhat boring.

Besides, the people eating downstairs are the three old ladies from the family, as well as Han Shuzhen, Chen Meijuan and others. They are all members of the family. They don’t have those frivolous things, so they are more cordial and warm.

Lin Xu said:

"Don't worry, Master. All dishes are served in double portions. What's on top will be what's on the bottom."

Under the pergola not far away, several waiters had already set up the large round table and were now placing the cold dishes prepared in advance on the table.

Luo Shan looked at Yan Lin and asked:

"Then let's eat, shall we?"

"Okay, let's go to the house and invite some old ladies together... If someone takes a photo of this, it's time to say that it's a bad custom for men and women to eat at separate tables."

Luo Shan smiled nonchalantly:

"Whatever they say, we just want to be comfortable."

Although Geng Lele is extremely smart, she still doesn’t know much about some customs. After listening to Luo Shan’s words, she asked curiously:

"Aunt Luo, it's really a bad habit for women not to go to the table, isn't it?"

Luo Shan took the girl’s hand and said:

"It is indeed a bad habit for women not to go to the table. I have experienced it before. A group of men sit around the dining table drinking wine and eating meat, while the women are chatting and eating melon seeds in the next room. The parents are chatting away, waiting for the men to eat and drink. When the food is full, the women go to eat their leftovers, which are full of alcohol and cigarette smell. This is a standard bad habit... but it is not the case that men and women share separate tables."

Just as she was speaking, she shouted to Shi Moli, who was still eating ginger candies not far away:

"Little Jasmine, come here and wash your hands and eat. Be careful of tooth decay if you eat so much sugar."

After calling Shi Moli, Luo Shan continued:

"Men and women share separate tables, one table for men and one table for women. They eat at the same time, just not at the same table. There is nothing bad about this... If you have to squeeze together, it will be lively when people are drinking and toasting. , you keep poking at it, neither drinking nor saying polite words. You think the drinker disturbs your mood for eating, and others think you disturb their enjoyment of drinking, so it is best to eat separately. untie."

Geng Lele thought for a while and asked:

"So, the meal-sharing system of ancient aristocrats and Western society is the most reasonable?"

Yan Lin nodded:

"The customs handed down from past dynasties are naturally the most reasonable. For example, in modern state banquets, although people sit around a round table, they are also served in separate meals. All meals are served, one for each person."

Several people returned to the house and invited several old ladies out for dinner. At the same time, they also took out Dundun who was secretly trying to explore the cabinet.

"The top of the cabinet is full of dust. Why are you climbing there? You need to get some sun so that you can replenish your vitamins and avoid getting sick."

Yan Lin hugged Dundun and placed her in the car outside. The little guy looked aggrieved, but thinking about his golf course, he finally held back his tears.

Shen Jiayue said with a smile:

"You have been taught a lesson. Next time you disobey me, I will ask Boss Yan to teach you a lesson."

In the kitchen, Lin Xu listened to the conversation outside and shook his head with a smile. Although he did not have children yet, he had already experienced the feeling of being a parent because of Dundun's presence.

When the little guy is well-behaved, it makes people feel that all the efforts are worth it, but when he is disobedient, he can't help but want to teach him a lesson.

This may be the mentality of parents. They always want their children to stay on the planned route. As for whether this route is suitable for the child, they do not consider it at all.

He put some lard into the pot, heated it up, added shredded onion and ginger, and sauteed until fragrant. Then he poured in a large bowl of broth, then added the fried tenderloin piece by piece, sprinkled a small spoonful of salt, and a little pepper. powder, a little vinegar, a little light soy sauce, and a small spoonful of shrimp seeds.

Bring to a boil over high heat and reduce to low heat, using a large turning spoon to turn over in the middle.

After doing this, drizzle a little sesame oil and take it out of the pan and put it on a plate.

The plating of the pot-shaped tenderloin is rather particular. It needs to be placed on the plate piece by piece, with a rose carved from Xinmei radish in the middle.

Lin Xu served three plates in total. He took them outside and ordered the waiter in the restaurant to serve them:

"One plate was sent upstairs, one was given to the female guests, and the largest plate was given to my cousins."

Although the children's table didn't sound very edible, Lin Xu's cousins ​​ate the most among the three tables, especially Chen Shaokang and Xiaoxun, who had just returned from serving their sentences. The boarding students always followed them when they came home. Just like back home, as long as I can chew it, I can't help but want to stuff it into my mouth to taste it.

The old saying, "A half-grown man will live in poverty" is not just said casually.

After putting the tenderloin on the table, Ni Yongtai also cooked his specialty, stir-fried beef with coriander stalks, and was currently making a famous dish in Yinzhou - egg braised vermicelli.

Soak the vermicelli in hot water until soft, then tear into large pieces and marinate slightly with onion and ginger.

Then beat a few eggs, heat the pan and slide the pan, add a little cooking oil along the edge of the pan, heat it up, pour the egg liquid into the pan, and fry it into a pot helmet-shaped round cake.

Scatter the vermicelli into it, pour in the remaining egg liquid, and add some chopped green onion.

Use a large turning spoon to fry the bottom and bring out the aroma of onions.

Then take it out of the pan and put it on a plate.

It is an egg pancake similar to pizza. Use chopsticks to open up the pieces of flour crust. The caramel aroma of the eggs and the tenderness of the flour crust form a strong contrast. It tastes both satisfying and delicious.

Ni Yongtai made three portions directly, and specially added two more eggs to Xiaoxun's table.

At this time, Shi Wenming also made fried bamboo shoots with bacon and stir-fried wild vegetables.

The bamboo shoots were picked from a bamboo forest in the valley, and the wild vegetables were dug by workers this morning. They are fresh enough and cannot be eaten outside.

Lin Xu took a short rest and brought over the marinated fish, preparing to make lychee fish rolls.

But before making this dish, he had to prepare the sauce first.

Stir-fried dishes need to be cooked quickly. If you add all the seasonings all the time, it will be too late. Therefore, you need to prepare the sauce in advance so that it can be cooked quickly after being poured in to ensure that the ingredients are fresh and tender.

The little lychee flavored sauce is more particular. There is a little more vinegar than sugar, so that after the vinegar smell evaporates, it will form a slightly sour and sweet taste.

In addition, the salty taste should be highlighted to create an effect of both sweet and sour taste and salty taste.

When you eat it, it's like eating a pineapple soaked in salt water. It has a sweet and sour taste, but also a salty taste.

If the saltiness is less, it will become a sweet and sour flavor that is mainly sour and sweet, and it will not be a lychee flavor.

The most obvious difference between the two is actually the amount of salt.

The amount of salt directly determines the final taste of the dish.

Lin Xu took a small bowl, put salt, rice vinegar, sugar, chopped green onion, minced ginger, starch water and other condiments into it, stirred evenly, and set it aside.

Then he took out the marinated fish, removed the onions and ginger, put it in a bowl, added an egg white and stirred it, then added a little starch, and finally added a little cooking oil and stirred it well.

After doing this, start cooking.

He set up the wok, heated it up first, and then slid it.

Slide it twice, add a spoonful of lard to the pot, and turn the heat to maximum.

Ni Yongtai on the side shouted at the two chefs he brought:

"Stir-fried dishes are always difficult to cook. It will be good for you to learn from Boss Lin's operation."

When the oil was 80% hot, Lin Xu poured the fish meat into the pot.

The moment he put it into the wok, he shook the wok to combine the hot oil with the fish as quickly as possible.

The high oil temperature causes the fish meat to change color instantly, and it is quickly rolled along the texture of the knife, forming tender white fish rolls.

There is a light layer of watery starch hanging on the surface of the fish, which can effectively lock in moisture, so you don't have to worry about the fish not being tender enough.

After all the fish meat has changed color and curled up, flip it a few times to completely break the fish meat.

Then, pour the prepared sauce along the side of the pot. The high temperature in the pot will quickly bring out the flavor of the sauce. Stir it a few times quickly to let the sauce hang evenly on the surface of the fish roll.

When the soup in the pot thickens, turn off the heat and remove from the pot.

The whole process is very fast, about ten seconds in total, and the raw fish meat turns into a plate of fish rolls that looks appetizing and exudes a rich fragrance.

This is the charm of stir-fried dishes. When cooking, you have to race against time and prepare the dishes while the fish is mature.

Lin Xusheng put it on the plate, asked the waiter to serve it to everyone, and then continued busy making other dishes.

Upstairs, Liu Zhengyu looked at the dishes on the table with emotion on his face:

"I didn't expect that Lin Xu's specialty dishes are really getting more and more popular. In time, I'm afraid he will be able to cook meals from all over the world."

Lin Hongqi said politely:

"With Chairman Liu's good words, if this day comes, I will invite Chairman Liu to eat it all over the world."

"Ha, no need to invite me, I'm shamelessly here to help you."

While we were chatting, the waiter brought lychee fish rolls.

Everyone looked at the raw fish and curiously asked the waiter:

"What kind of dish is this?"

"Lychee fish roll, the boss said it tastes fresh and suitable for distinguished guests."

Geng Lishan took a sip from the wine glass:

"Lin Xiaoyou is getting more and more oily, but this lychee fish roll is really fresh and suitable for this season... Don't look at it, eat quickly. This dish needs to be hot to taste the tenderness of the fish and the flavor of the little lychee. the essence of.”

Everyone originally wanted to say a few polite words, but upon hearing this, they all raised their chopsticks, picked up the fish rolls on the plate, and started tasting.

When the fish enters your mouth, the first thing you feel is the sweet and sour taste, followed by the salty taste, and then the tenderness of the fish and the rich umami flavor in the meat.

The umami taste is mixed with a little sour, sweet and salty taste, which makes it very comfortable to eat.

The whole fish roll has the aroma and moistness of lard, which can be said to be both delicious and savory, and has a meaningful taste, which adds brilliance to the whole dish.

Cui Qingyuan wiped his mouth after eating:

"It's rare to eat fresh and fresh dishes in Sichuan cuisine. I didn't expect it to be so special. I'll have to ask Xiao Xu to cook it a few more times if I have the chance. It's so satisfying to eat."

The female guests at the table downstairs were also praising Lin Xu's craftsmanship.

Yan Lin said:

"I feel more and more that Xiaoxu should open a branch in Shanghai to teach those new Chinese restaurants that are neither Chinese nor foreign. The average person has a few thousand, but they still can't enjoy this fish roll."

Shen Jiayue smiled:

"We are planning to open a branch in Chaoyang by the end of the year. We will first stabilize the market in the capital and then go to other places."

"That's fine. You can go to Shanghai anytime and tell me. We have all the connections there."

While they were chatting, Lin Xu came out of the kitchen. Chen Shaokang and others had sharp eyes and immediately knew that roasted whole lamb was coming out of the oven.

Several young people stopped eating, put down their chopsticks and gathered around:

"Cousin, is the roasted whole lamb about to be baked?"

"Do you need help?"

"Leave the hard work to us, you're welcome."

Lin Xu said while putting on gloves:

"No, I can do it myself. You can take photos if you want, just be careful not to let the teacher throw poison and get kicked out of the group."

Chen Shaokang scratched his head:

"Don't mention this matter, cousin?"

Lin Xu uncovered the wet carpet on the stove pit, opened the high-temperature-resistant lid, and a rich fragrance wafted out from inside.

Grabbing the hook and lifting it up suddenly, the golden roasted whole lamb appeared in front of everyone.

Chen Shaokang and the others took photos with their mobile phones, and even Luo Shan came over, took a photo of the golden roasted lamb and sent it to Uncle Gao:

"Xiao Xu made roasted whole lamb, and it looks better than what we eat in the northwest."

Uncle Gao was sitting at the dining table at the moment, quarreling with Guo Jichang, Qiu Yaozu and others while eating lunch.

Seeing the photo sent by his wife, he smiled and replied:

"Of course, I don't have to consider the cost when eating it for my family, and the one we ate that time had been baked for a while, so it's incomparable to this kind of freshly baked food."

After sending the message, Uncle Gao put away his phone, looked at Qiu Yaozu and asked:

"If Xiaoxu goes to Shanghai to open a restaurant later, will he offend your Qiu family?"

Before Qiu Yaozu could answer, Dai Jianli's uncle Dai Yuefeng said:

"Lao Gao, why are you asking him? Shanghai is not owned by the Qiu family, so why aren't they allowed to open a store? Let alone Shanghai, Xiaoxu can open branches wherever he wants across the country. No one dares to say no. Character."

Uncle Gao immediately said:

"Then let's go to Chengdu to open it first. Then you, the Dai family, can help. After all, Xiaoxu is a foreign merchant and has no foundation."

Dai Yuefeng: "..."

I'm just talking about the situation, Lao Gao, why don't you act according to common sense?

He opened his mouth and said with a smile:

"The consumption level in Chengdu is average and not international enough. It's better to go to Shanghai. Shanghai is so good. The Qiu family has always been the orthodox Huaiyang cuisine. With them taking care of it, it won't be easy to open a branch."

Qiu Yaozu glared at him:

"Are you going to say something crooked again?"

Guo Jichang said with a smile:

"It's Xiaoxu's freedom to open a branch wherever he wants to eat. Is it useful for you to argue?"

Qiu Yaozu and Dai Yuefeng said in unison:

"Then go to Yangcheng!"

Guo Jichang's smile instantly condensed on his face, but he then said:

"Okay, Yangcheng is open to all rivers, and Lin Ji has so many Cantonese dishes. He really needs to teach his counterparts in Yangcheng a lesson... Lao Gao, tell Xiaoxu, as long as he goes to Yangcheng to open a store, the Yangcheng Restaurant Association will immediately absorb his branch As a member unit, he was invited to serve as a supervisor of the association.”

He Guangchang clicked his tongue:

"What is the pattern? This is it. I have always felt that it was right for Lao Guo to be the executive chairman. Now the pattern has opened up all of a sudden."

Qiu Yaozu's quarrel just now was just to liven up the atmosphere and joke. Now seeing Lao Guo coming out to do favors, he immediately said:

"As soon as Xiaoxu's branch opens in Shanghai, it will immediately become a governing unit of the Shanghai Catering Association. Xiaoxu himself also serves as the general director. In addition, other catering associations in Shanghai have also recruited him."

As the saying goes, second-rate companies sell products, while first-rate companies sell standards.

In today's high-end catering industry, it is not enough to just open a store honestly. You must also join these catering associations and become the standard setters. Only in this way can the enterprise last longer.

Qiu Yaozu and Guo Jichang took the lead, and other old men also expressed their opinions, saying that as long as Lin Xu opens a branch, they will provide as much convenience as possible.

In order to show their sincerity, they also curled up on the preferential treatment given to Lin Xu.

For example, Dai Yuefeng is planning to let Lin Xu serve as the chairman of the Chengdu Catering Association to lead his colleagues in the Chengdu catering industry to become bigger and stronger and create greater glory...

Uncle Gao took a sip of soup leisurely and said silently in his heart:

"Apprentice, I have paved the road for you. It's up to you how you go next."

On the other side, in the scenic area.

Lin Xu brought the roasted whole lamb to the kitchen, broke it down with a kitchen knife, and then divided it into three large trays for the waiters to carry and serve.

Outside, while Chen Shaokang was waiting for the roasted whole lamb, he started to act like a monster on the Internet again:

"I finally got home on the weekend, and my cousin actually came all the way from the capital and insisted on eating the roasted whole lamb in crispy skin that I made. I had no choice but to agree to it, because we are crazy about doting on our brothers. But roasting mutton is fine, but for some physical work, my cousin has to do it..."

Below the text, there is a photo of Lin Xu lifting mutton out of the pit.

Judging from the photos alone, Lin Xu really looks like a coolie.

When Xiaoxun saw what Chen Shaokang posted, he also followed suit:

"My cousin who came back from the capital rushed to do manual labor in order to eat the roasted whole lamb I cooked. It seems that he suffered a lot in the capital. If he can't do it, just go home. Don't force yourself."

He sent two photos. In addition to Lin Xu carrying out the roasted whole lamb, there was also a scene of Lin Xu wiping sweat.

As soon as the two started talking, other cousins ​​started to follow suit.

Even Shi Moli, who was suffering from a cold, posted a message:

"My cousin came back from the capital and wanted to eat the crispy roasted whole lamb I made, but I had a cold and didn't have the energy. Who would have thought that my cousin actually took the initiative to do manual labor just to support his stuttering. It seems that he has been wronged a lot in the capital, and I feel sorry for him. …”

When the waiter brought over a tray full of mutton, this short essay contest came to an end.

The instigators took the mutton and ate it with their mouths full of oil. Unexpectedly, these small compositions would soon be posted on the Internet, attracting a large number of reposts and attention...

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