Chapter 748 This Is Not a Live Broadcast, It Is Obviously a New Notification! The Roast Duck Circle Is About to Shake! 【Please Subscribe】

"Yueyue, is the roast duck cooked by my brother delicious?"

Outside, Chen Yuanyuan put a piece of pig's trotters into a bowl and ate it with rice while looking at Shen Jiayue and asked.

When she returned to Yinzhou, she returned to the capital the next day, so she didn't taste the roast duck cooked by Lin Xu.

"It's delicious. It's super delicious. The texture and aroma are top-notch... I won't say much more. I can't help but salivate when I talk about it."

Although Shen Jiayue has eaten Beijing's roast duck many times, the taste is not as good as Lin Xu's.

This is not only because of the couple filter, but the most important thing is that almost all roast duck chefs in Beijing with Lin Xu's level have entered the management level.

Occasionally, one may be roasted for regular customers or people with status. Ordinary customers cannot eat ducks of this level and can only enjoy the skills of ordinary chefs.

In this case, Lin Xu's perfect cooking skills naturally emerged.

"Is that an exaggeration?"

When Chen Yuanyuan heard what Shen Jiayue said, she immediately started looking forward to tomorrow's roast duck.

No matter how busy I am tomorrow at noon, I will come to the store to taste the delicious roast duck made by my brother to make up for the regret of not having roast duck at home.

In the kitchen, Lin Xu, Ning Xiaoli and several new roast duck chefs were busy nervously.

Pulling the tongue, blowing, digging out the anus, opening the mouth, removing the internal organs... After a whole set of procedures, the raw ducks were initially cleaned up.

After cleaning the abdominal cavity, use hot water to scald the skin and shape it.

Ning Xiaoli hung up the skinned duck. Just when he was about to check on the progress of others, he found that Lin Xu had already picked up the second duck.

What?

You actually ran in front of me?

Ning Xiaoli was a little surprised. She didn't expect Lin Xu to be so skillful in collecting ducks, and actually ran in front of him, an expert who had been making ducks since childhood.

Didn't Wei Gan lie to me?

Lin Xu didn't have so many ideas. He said to the helpers next to him:

"You should follow the simple steps first. First, pluck the duck's tongue, clean the unwashed duck feathers on the duck's body, and then proceed with other steps."

Everyone's foundation is different. Although they can deal with ducks, the speed is too slow, the efficiency is too low, and some steps are even prone to problems.

For example, if the internal organs are removed and the gall is broken, there will be a bitter taste in the duck's abdominal cavity that cannot be washed away. This kind of duck can only be used to make spicy duck, relying on the spicy taste to suppress the bitter taste.

Lin Xu held the duck and began to inflate it until it was fully charged and clean up its internal organs.

This step cannot be done in an assembly line, because if you don’t quickly remove the internal organs and clean them after inflating, the filled gas will easily escape, and the duck will not look good.

Waiting until the internal organs are cleaned, the remaining steps of cleaning, blanching, hooking, drying, and sugaring are not difficult and can be left to the kitchen assistant.

"Lin Xu, how should we deal with these internal organs?"

Ning Xiaoli quickly took out the internal organs from the small mouth under the base of the duck's wings and put them into a basin nearby.

It contains duck liver, duck intestines, duck heart, duck gizzards, trachea, crop and other parts. Except for the crop, almost all other parts can be eaten.

If the family cooks the duck offal, they will definitely keep it for themselves, but with more than thirty ducks, there is almost a pot of duck offal, so it is more appropriate to sell it for money.

Lin Xu said:

"Let's sell new ones in the store tonight, and keep them to eat. Why not increase some income?"

Sold new?

Is this still possible?

Ning Xiaoli has been exposed to either her own roast duck restaurant or Diaoyutai Building 3 since she was a child, and she has never experienced the temporary provision of dishes when business is super hot.

He asked curiously:

"Will this sell?"

Lin Xu smiled:

"Okay, it's just a matter of minutes."

After saying that, he turned towards the door and shouted Wei Gan's name.

Soon, the head chef who was eating came in with a bowl:

"What's wrong?"

"Notify Shu Yun that the store will serve pickled pepper duck intestines, stir-fried duck gizzards, marinated duck liver, and salt-baked duck hearts for a limited time tonight. The quantity of dishes is limited, first come first served."

Originally, Lin Xu wanted to cook the duck heart on fire, but it was too labor-intensive, and if the heat was not high enough for the customer to eat the blood-streaked heart, it would be easy to get distracted.

Bloody dishes are actually a sign of tenderness. The traditional cooking method of many dishes requires that they must be bloody. For example, the classic Guangdong dish white-cut chicken. Only chicken with bloody skin will taste smooth and tender.

In addition, dishes such as the double-crispy fried in oil in Shandong cuisine and the hot fried kidneys in Sichuan cuisine also have similar requirements. They must be tender enough to be delicious in the mouth.

But now more and more restaurants no longer serve such blood-stained dishes.

The reason is that it is easy to be complained about and criticized for being undercooked. If the customer has any problems with the food, he will be responsible. In this case, the only choice is to give up the taste.

Wei Gan estimated the amount of food that more than thirty ducks could cook:

"Two sets of duck intestines can make one dish, and the pickled pepper duck intestines can make 18 servings. Four duck gizzards can make one stir-fried dish, which is 9 servings. Two sets of duck liver can make one plate, which is 10 servings. Eight plates, the duck heart is small, just count it as three portions..."

He muttered and went out. Within five minutes, he came in and reported to Lin Xu:

"We've all ordered it, but many customers think the portion is too small and not enough to eat, and ask when similar dishes will be served again."

Next to him, Ning Xiaoli once again saw the horror of Lin Ji's business.

There were more than forty dishes just now, and they were all sold out just like that.

If the average price of a dish is 50, it already has a turnover of more than 2,000.

Although for such a large restaurant, the turnover of two thousand yuan is negligible, but this is the result that was casually announced to the customer base before dinner started.

Moreover, customers also disliked the small quantity. If there were more duck offal, they wouldn't have to worry about selling it.

Thinking about the duck offal that is always difficult to deal with in traditional roast duck restaurants, and looking at the popularity of Lin Kee, no wonder everyone is jealous of the business here, it is indeed good enough.

A set of duck intestines was taken out from the duck's belly, and then taken away by the kitchen assistants, where they were placed under the faucet for cleaning and knife modification.

Split the pieces with disposable chopsticks, put a sharp blade in the middle, and tie the split area tightly with thin wire. Then pick up the duck intestines and put them on, gently move them, and let the blade prick open the duck intestines.

After doing this, wash the duck intestines again, and then wash them with salt, flour, and starch in sequence.

Wash and cut into four to five centimeter sections and put them in a basket for later use.

Whether the washed duck intestines are stir-fried, marinated or hotpoted, the texture and taste are excellent.

As for the duck gizzard, cut it open first and then carefully tear off the membrane inside.

After cleaning, cut the duck gizzards into thin slices, so that they will mature faster when stir-fried and taste stronger.

The best way to process duck liver is to wash it twice, put it into the brine, simmer it over low heat, wait until customers order it, then slice it and put it on a plate, pour the brine on it and serve it.

The ducks are all prepared, hung with a layer of maltose water, and then hung in the prepared drying room.

Turn on the ventilation fan inside to allow the air in the drying room to flow and accelerate evaporation.

It's not too hot yet, but after May Day, when the temperature reaches over 30 degrees, you will have to put it in a cold storage at night to avoid attracting flies.

"Master Ning, do you mind having a live broadcast during the game tomorrow?"

After it was over, when Lin Xu washed his hands, he looked at Ning Xiaoli and asked.

"Live broadcast? Yes, that's great. I just want netizens who complain about the price of roast duck to see how meticulous the cooking of roast duck is. Being able to live broadcast is really a dream."

Ning Xiaoli was afraid that the referee would be biased tomorrow, so it would be great if netizens could get involved.

Moreover, it can also be used to promote roast duck and let more people accept roast duck. Why not do it?

Lin Xu felt relieved when he saw that he agreed.

I washed my hands and sent a message to my master and my wife, inviting them to taste the roast duck tomorrow. I also informed my senior brother Lao Dai and the other head chefs at Diaoyutai.

In fact, the chief chefs at Diaoyutai didn't need to notify us, they had already planned to come swarming over to join in the fun.

Lao Dai even opened a handicap on who would win between Lin Xu and Ning Xiaoli.

As a result, all eighteen head chefs felt that Lin Xu would not lose. Even Ning Yiheng did not support his eldest nephew and doubled their bets on Lin Xu to win.

Lao Dai shouted that these cooks did not look at the recipes but the art of war - it was not easy to fool them.

The business at Lin Kee Food was still booming in the evening. Customers who ordered duck intestines, duck gizzards and duck liver even took photos and posted them, making many customers who didn't catch up were jealous.

Taking advantage of the popularity, Lin Xu made a live broadcast announcement:

"Tomorrow at ten o'clock in the morning, I will broadcast a competition about roast duck in the live broadcast room. I hope friends who like to eat roast duck and want to know more about roast duck will not miss it."

As soon as the announcement came out, netizens became excited:

"Holy shit, Boss Lin finally extended his claws to the roast duck!"

"In the past, those traditional old restaurants in the capital used to comfort themselves by saying that Boss Lin couldn't cook roast duck. Now it's better. This kind of superficial comfort is gone. Boss Lin is really bad."

"Haha, those old stores are stuck in their own ways and just deceive outsiders, but they also deceive themselves."

“Lin Ji will most likely serve roast duck, I’m looking forward to it!”

"I'm really looking forward to it. I didn't get the pickled pepper duck sausage tonight, but a guy grabbed two portions. I'm so angry!"

"I'm the one who grabbed two portions. Today, my classmates are having a dinner, and there are a lot of people. I'm worried that one portion won't be enough. Why don't you guys come to the private room upstairs for some drinks?"

"No, I'm just kidding. It's good to eat and drink, guys. I'm taking my wife and daughter downstairs to eat sweet duck. It tastes really good."

Netizens chatted in the comment area, clicked on the link, and followed the live broadcast room.

In a high-end community on the East Third Ring Road.

When Shi Wenqing saw the live announcement, he asked Luo Jiayao, who was carrying his daughter on the camping mat:

"Can't you spare some time tomorrow morning? Yueyue said the roast duck made by Xiaoxu is so delicious. I have to eat at least a whole one tomorrow to make up for the regret of not eating roast duck recently."

Luo Jiayao originally wanted to stop, but after hearing his daughter's giggles, he got up again:

"I can't go. This is a critical period for filming. I have to be on duty to prevent anyone from making irresponsible remarks... I will go there during lunch, and you and your daughter can eat whatever you want, don't worry about me."

After climbing a few more steps, he held his daughter with one hand, carefully turned over and sat up, and threw a bell ball forward. The girl immediately climbed over.

Shi Wenqing came over and took a picture with his mobile phone. Just as he was about to post it to Moments, he saw Shu Yun also posted a short video of teasing Dundun with a bell ball.

this……

Shi Wenqing looked at Dundun in the video, and then at his daughter crawling towards the bell ball. He felt that there was no difference between raising a child and a cat.

She squatted next to her daughter and teased her with a bell ball:

"I'll see your little cousin tomorrow. I wonder if you still remember it..."

The little girl was babbling and tugging on the bell ball. She only wanted to play and couldn't listen to anything else.

In the store, Lin Xu filled the furnace with dried fruit wood that had been prepared in advance, ignited it, and watched the fruit wood inside burn quietly.

Ning Xiaoli took some washed duck fat, also known as duck suet, put it into a small pot that could be hung, and carefully brought it to the furnace with a hook to hang it up.

The duck fat in the pot soon began to sizzle as the wood burned.

The unique aroma of duck fat began to fill the furnace.

After both ovens were set up, Ning Xiaoli closed the oven door and let the wood inside slowly burn, while letting the scent of duck fat fill the furnace.

"Normally, you have to ask the Kitchen King to worship the God of Fire, but now there is no such ceremony."

Ning Xiaoli is very clear about these rules. After all, this is what the family does, and it is relatively professional.

Lin Xu smiled and said:

"Forget it's illusory, it just has a psychological effect, it doesn't matter whether you worship or not..."

Although he has a system, cheats, and an unexplainable cat, he is a very firm atheist.

If the store is not open, you can just do it once. But now that it is open, if you worship the gods in a big way, isn't this an activity of feudal superstition?

Lin Xu would never do the act of handing a knife to a competitor.

He told several new roast duck chefs:

"Don't worry about it after the firewood in the furnace is burned. Come tomorrow morning, take out the duck fat, fill it with more firewood, replace it with some more duck fat, and follow the same steps again."

The purpose of doing this is to dye the inner wall of the furnace with the smell of fruit wood and duck fat in advance, so that the roasted duck will have a light fragrance.

Smoke it again tomorrow morning, basically this roast duck oven will do.

the next day.

Lin Xu got up early. After washing, he went upstairs to look at the vegetables. After watering them two days ago, they were growing significantly. The vines were even entangled on the shelves.

The construction on the rooftop has been completed. After the middle wall was removed, the area doubled. It looks like a small playground, with turf in the middle, which makes people feel comfortable.

The decoration of Chen Yan's house has been completed and it passed the acceptance check yesterday. Today, a formaldehyde removal company will come over to do the formaldehyde removal work to minimize the possibility of harming health.

After looking around, Lin Xu locked the door and went downstairs to start making breakfast.

Today's breakfast is very simple. Boil the noodles, drain them out of the water, mix them with sesame paste and chili oil, then add some fried pickled beans, minced chives, diced radish and other ingredients, and it becomes a simple bowl. Hungry-resistant hot dry noodles.

When Shen Jiayue went downstairs, Lin Xu specially made rice wine poached eggs.

"Wow, it smells so good!"

Seeing the rice wine poached eggs, Shen Jiayue asked curiously:

"Will I be checked for drunk driving if I drink this?"

"No, all the alcohol has boiled out. There is only the aroma of wine, but no smell."

After breakfast, Lin Xu also fed Dundun some dried meat.

The little guy ate a whole duck liver last night, so he wasn't very hungry today. He was playing with the dried meat with his paws, so he obviously wasn't very hungry.

"If you don't want to eat, put it away. Play with the food. I think you are very hungry."

Shen Jiayue rubbed Dundun's head, picked up the dried meat that he was playing with, and then went upstairs to change clothes and prepare to go to the store.

There will be a live broadcast today, so I have to prepare early.

In addition, I have to take the opportunity to update a video of cooking pot meat, and then send the link to the live broadcast room to create a small traffic draw for my account.

When I came to the store, I happened to meet Chen Yuanyuan and Zeng Xiaoqi having breakfast.

Today we eat meat dragon in the store. The steamed meat dragon is cut into sections. It is soft and tender with the fragrance of meat filling. It tastes great.

"Boss Lin, is the roast duck enough? I will come back for lunch to eat roast duck, can you make it in time?"

Zeng Xiaoqi was afraid of missing out on the delicious food, so she asked about Lin Xu when she saw him.

Lin Xu said:

"Don't worry, thirty-six of them are enough to eat."

One or two roast ducks are indeed not enough to eat, but there are more than thirty roast ducks, each weighing four pounds. Such a portion is definitely enough to eat, and there may even be one or two left.

Upon hearing this, Zeng Xiaoqi felt relieved.

Lin Xu went to the drying room and looked at the roast duck. The skin of the duck was completely dry. He adjusted a small basin of maltose water and poured the sugar water on the duck again.

Then hang it in the drying room again and continue to dry.

At nine o'clock in the morning, everyone came to the store one after another. Uncle Gao looked at the ducks in the drying room, then at the roast duck oven that had just finished burning, and asked Lin Xu with a smile:

"Are you ready to hang up all the roast duck restaurants in Beijing?"

Lin Xu smiled:

"I don't want to beat them up. I just want to do business honestly. But if someone takes the initiative to vent their anger, I don't mind playing tricks with them."

Not to cause trouble and not to be afraid of trouble, this has always been Lin Xu's purpose.

Uncle Gao patted his apprentice on the shoulder:

"You are my apprentice, Gao Peisheng, and no one dares to touch you... In fact, I really want those shops to throw dirty water on you, so that I have a reason to beat them. As the general chairman of the Chinese Cuisine Association, I can't find any point. As I work hard, I still feel that my dignity has not been shaken."

Lin Xu: "..."

Have you read too many pretentious and slap-in-the-face novels?

There are quite a few of these businessmen, and they all know your identity. Who dares to jump out and take the initiative to deliver results to the Culinary Association?

At this moment, Shi Wenqing walked into the store with his daughter in his arms.

Luo Jiayao didn't have time to see her off, so his brother Shi Wenshan became the pick-up driver.

As soon as he walked into the store, he saw Dundun being held in Luo Shan's arms.

When the little guy saw his cousin coming, he quickly pointed his paws this way and asked Luo Shan to hold it and greet her.

"Girl, do you still remember your little cousin?"

Shi Wenqing felt amused when he saw Dundun's well-behaved appearance. He was obviously a cat, but his movements and demeanor were very much like a child's.

"Meow~~~~"

Dundun took the initiative to say hello to her little cousin. Luo Shan saw this little girl for the first time. She took out a wad of money from her bag, put it into a red envelope, and put it in the little girl's arms:

"Hello little friend, this is a meeting gift for you."

Just when Shi Wenqing was about to give in, Dundun patted the red envelope with his paw and called out twice. The little girl immediately hugged her tightly with both hands.

That innocent look made Shi Wenqing happy:

"Why have you become so obsessed with money at such a young age?"

We chatted for a while and went upstairs together.

Although the roast duck competition has not started yet, various snack and fruit plates are ready, and everyone can watch the competition while eating.

Not long after, Xie Baomin and others also rushed over.

In order to attract the attention of netizens, this group of cool head chefs all wore chef uniforms embroidered with the national emblem, filling up the venue.

Looking at their outfits, Lin Xu asked dumbfounded:

"Are you here to cheer or to cause trouble?"

Xie Baomin said:

"I'm here to support you. Lin Ji has roasted duck, which is a direct stab into the lungs of those traditional old shops. We have to show Diaoyutai's fist... By the way, Director Liao has an executive meeting at ten o'clock, and asked me to give Just tell me that you will come as soon as the executive meeting is over. Then this old boy still wants to give a speech in your live broadcast room... He is really a pig wearing glasses and pretending to be a college student."

As soon as he finished speaking, Ye Lixin also came with Cheng Jianshe, Qi Zhentao and other people from the Yanjing Hotel. The purpose was very simple, just to cheer.

When Ning Xiaoli saw these guests, he felt that Lin Ji's presentation was really big.

If you work here, it seems...it would be pretty good!

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