Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 793

c793 Lin Xu: Am I here to make a video together, or am I

“This is the first time I discovered that grass carp can be so delicious!”

Lin Xuchong gave Wu Shouye a thumbs up. Originally, he was somewhat disdainful of the West Lake Vinegar Fish criticized by netizens, thinking that even if it was delicious, it would only be as good as sweet and sour fish.

But when I tasted the fish, I realized that I had underestimated the charm of this legendary dish.

He had never thought that an ordinary grass carp, after not too complicated processing, could be so delicious. If he hadn’t witnessed the whole process, he would have doubted whether the ingredients had been changed.

The fish meat is very tender and has a strong crab flavor in the mouth, but eating it in such big mouthfuls is much easier than eating crabs.

Wu Shouye used chopsticks to pick up the fish and said:

“Look, the fish meat has been pulled off, but the fish bones have not fallen off. This is a sign that the fish meat is cooked just right. If you eat it like this, you won’t get the bones. This is why celebrities like to eat West Lake vinegar fish.”

After he said this, Lin Xu realized that grass carp had intramuscular spines, but after taking several bites, he didn’t eat any. It turned out to be due to the cooking method.

When I was just making Longjing Shrimp, I was still sighing at the transformation of Chinese food into something magical. I didn’t expect that this would happen now.

Who would have thought that an ordinary grass carp could become so delicious? It is simply the pinnacle of fish cooking!

In addition to the delicious fish, the sauce was also perfectly seasoned.

It has a silky and thick texture, sweet and sour mixed with salty freshness, and a hint of spiciness from ginger. This kind of soup is not suitable for fish. Even if it is mixed with rice, Lin Xu can eat three large bowls in one go.

The perfect fish paired with the perfect sauce makes this a delicious dish.

“Thank you, Chef Wu, for letting me see the beauty of Zhejiang cuisine. Today’s trip is really worth it!”

Lin Xu originally thought that a dish of Longjing Shrimp was enough, but he didn’t expect that the West Lake Vinegar Fish was even more awesome.

Going back, I have to find a way to add a set of aquariums in the store, select some good-looking grass carps to keep, and then form a cycle to sell a limited number of 20 servings of West Lake vinegar fish every day, so that customers can get acquainted with this dish again.

When the recording reaches this point, the video can end.

Lin Xu said to the camera:

“This dish is very good, so I plan to introduce it in the store. It is better to enjoy it alone than to enjoy it with everyone. I will share it with the customers in the store.”

He originally wanted to promote Diaoyutai Building 4, but the West Lake Vinegar Fish here is obviously not open to the public, otherwise he wouldn’t only get two or three grass carps at a time.

Moreover, the senior brother also said that he would try his luck, so he would probably prepare a few things in advance every time there was a reception mission.

After turning off the camera, Lin Xu looked at Wu Shouye and asked:

“How are your video editing skills? Are you going to edit these two videos yourself or let someone from the company edit them?”

“My level is average, and I usually cut videos more blindly than I do. I think these two are of good quality, so I’ll send them to the company later.”

Upon hearing this, Lin Xu said:

“Forget it, let me do it. After the heat of the company’s working holidays has passed, I’d better upload it online while netizens are still complaining to give everyone a long experience.”

After saying that, he took out the camera’s memory card and put it in his bag, preparing to go home and edit.

Wu Shouye was greatly moved:

“Brother Lin, you are too open-minded. I can’t let Nian Bai help.”

After saying that, he hurried out and not only helped Lin Xu fish out the remaining grass carp with his own hands, but also specially placed it in the live fish box to ensure that the fish was always fresh.

Then he moved a box of Huyang soy sauce, a box of Pisces rice vinegar, and two boxes of very old Huadiao wine.

Lin Xu took a look. Using this level of flower carvings for cooking was basically a waste of natural resources. Unexpectedly, Lao Wu actually had two boxes here.

Is it because Senior Brother and Lao Dai don’t know how to raid, or is he hiding too tightly?

Shouldn’t this kind of flower sculpture be plundered by the villains of Diaoyutai immediately?

I feel like Lao Wu is underestimated.

In addition to these condiments and fish, Lao Wu brought two more hams, as well as other miscellaneous ingredients, and even a small can of higher-grade Longjing tea, which was an eye-opener for Lin Xu.

Lao Wu only stopped when the trunk was filled to the brim.

When Lin Xu was about to get in the car, he said:

“Brother, this technique of Longjing shrimp can not only make shrimps, but also Longjing fish slices, Longjing chicken slices, Longjing chicken slices, Longjing conch slices… Remember to think divergently and think more about it. The same goes for West Lake vinegar fish. There are many ways to do it. Be diverse and don’t be limited by fixed thinking.”

These words were very telling, and Lin Xu even felt that they were more valuable than the spices and ingredients in the trunk.

“Thank you, Chef Wu, for your advice. I will think about this type of dishes when I am not busy. When I am not busy, we will shoot a video together to promote the cooking culture.”

“Okay, okay, no problem!”

After saying goodbye to Wu Shouye, Lin Xu drove out of Building 4 and went to the catering department to chat with Director Liao for a while before going back.

When he arrived at Yingchun Street, he had just parked his car when he saw Lao Suntou’s car turning from the Yingchun Street intersection.

“Xiao Lin, the fish is in the trunk. Get it out. I’ll drive the car back first.”

The car pulled over, Lao Suntou lowered the window and said something to Lin Xu. Dundun took the opportunity to jump out of the car window, rubbed Lin Xu’s trouser leg, and then slipped away to the store.

Lin Xu opened the back door of Tank 300 and saw not only a large herring weighing more than thirty kilograms, but also two catfish and a fish.

“I caught catfish and croaker before lunch, and also caught an alligator gar. I didn’t catch much in the afternoon, so I caught a herring.”

There was pride in Lao Suntou’s words. Every time he took Dundun out, he was always successful. If the little guy hadn’t been the favorite of Xiao Lin and Yue Yatou, he would have even wanted to compete with those fishing kings.

Lin Xu took down several fish, closed the car door, and trotted to the store, and then moved the seasonings and other things sent by Wu Shouye into the store.

Song Tiantian saw this formation and rushed to help:

“Boss, are you going to purchase goods?”

“This is from Chef Wu of Diaoyutai Building No. 4. Don’t be impatient with me… Don’t take these cans of tea. I’m going to keep them at home to entertain guests.”

A large can of Longjing and a large can of Biluochun, plus a small can of the rarer Longjing, Lin Xu felt that this tea alone was enough to buy a family car.

In the past, I always felt that tea worth one or two hundred thousand pounds was just for fools, but after tasting Longjing shrimp today, I realized that good tea is indeed different.

While they were busy, Xu Xinhua also came over to help, and everyone was busy delivering all the ingredients and seasonings upstairs.

Before Lin Xu could take a breath, Shen Jiayue came over, pinched a piece of biscuit and stuffed it into his mouth:

“I made this by myself, please praise me quickly, please don’t criticize me!”

Good guy, I’m afraid it won’t taste good.

Lin Xu chewed twice and asked curiously:

“Did you secretly attend the Queen Mother’s peach party behind my back? Such perfect biscuits are only worthy of gods, they are so delicious…”

“I hate it, how can it be so exaggerated!”

Shen Jiayue raised her hand with a smile and fed Lin Xu another piece:

“Everyone says that I have a talent for making pasta. They also say that the Central University of Finance and Economics has something to offer in terms of culinary education.”

Lin Xu ate the biscuits and thought they were indeed delicious.

Not to mention the taste, just the flavor of the noodles and the crispy chopped greens make it a little more life-like than the biscuits sold in supermarkets, and it’s delicious to chew.

“It’s really good. You can add some sugar to the crushed seaweed later to make the sweet and salty flavor stand out more thoroughly.”

Shen Jiayue blinked, how could it be seasoned like this?

I’ll try it when I have time. Anyway, with the help of technology, there’s nothing we can’t do.

“Boss, how do you cook this herring?”

Zhu Yong became excited when he saw such a big fish and couldn’t help but ask.

Lin Xu said:

“The fish heads are removed and stewed with tofu, the fish tails are braised in water, and the fish bodies are made into raw baked, garlic braised, dry fried, and dry pot… Later I will make a three-cup fish and raw fried dish. Anyway, it is so big. As for the fish, make a few more dishes. By the way, just stew the offal fish in sauce, this will go with the meal.”

“okay!”

Zhu Yong agreed, carried the fish into the kitchen, and began to butcher it.

Big fish is full of treasures. In addition to regular fish meat, even fish scales and other waste can be cooked without any waste.

When Shen Jiayue saw that the catfish was still alive, she couldn’t help but said:

“Grandma used to say that catfish and eggplant stewed together are very delicious. She also said that catfish and eggplant stewed together would kill me. Xu Bao, can you make it? If so, can you make it for grandma when you go to deliver biscuits to her tomorrow? ah?”

Isn’t this simple? Lin Xu said:

“No problem. Uncle Sun happened to catch two. Let’s eat one today and take the remaining one to the South Third Ring Road to make for grandma tomorrow.”

After saying that, he carried the catfish into the kitchen.

Shen Jiayue sent the remaining catfish to the aquarium downstairs to take with her when she visits relatives tomorrow.

After putting the fish back, she saw Dundun playing a game with Shu Yun, so she walked over, rubbed the little guy’s head and asked:

“Did you have fun at the reservoir?”

Dundun rubbed Shen Jiayue’s hand with her head, looking very happy.

“Since you are happy, how about we go to Grandpa Sun’s house together and invite him and Grandma Sun to come for dinner?”

“Meow~~~~”

When Dundun heard this, he immediately jumped into Shen Jiayue’s arms and expressed that he was going to visit.

When I arrived at the door, I met Tongtong who had just finished school. The team that invited Lao Suntou to dinner had one more member.

When passing by the entrance of the supermarket, Shen Jiayue said to Uncle Yu:

“Uncle, Uncle Sun caught a big herring today. Let’s go to the store for dinner later and try it together.”

“Now everyone in the street knows that he fishes. That guy couldn’t get enough of posting in the group, so he even posted a group message. Just after I said hello to him, he asked me how I knew he caught a big herring weighing more than thirty kilograms. , that guy, if he continues to spread the word, even the Trisolarans will know about it.”

Shen Jiayue knows this kind of scene very well:

“All fishermen are like this, and it was the same way when I caught a fish last time.”

When she took Tongtong and Dundun to Lao Suntou’s house, Lin Xu slaughtered the catfish and started making catfish stewed with eggplant, a famous Northeastern dish.

Wash the slaughtered catfish first, and then pour hot water on the fish to remove the outer mucous membrane. This is the main source of the strong smell of catfish. Only when it is completely cleaned will the cooked catfish not be so strong. Fishy smell.

Blanch the fish, clean the mucous membrane, and rinse again.

Then prepare a few long and thin purple eggplants, without removing the stems, wash them and put them in a basket for later use.

Put a frying pan on the stove, add the oil used for frying fish, the oil temperature is 60% hot, put the catfish in and fry it.

Frying the fish before stewing it can not only effectively remove the fishy smell, but also increase the aroma, giving the fish a strong fatty aroma.

This dish used to be a home-cooked dish in Northeast China, but not many people make it now because catfish has a fishy smell if it is not properly processed.

In fact, it is very simple to remove the fishy smell. First, blanch the skin and then fry it. This can basically remove the fishy smell from the catfish. However, it is inconvenient to re-oil the catfish at home, so fewer and fewer people cook this dish.

You don’t need to fry the catfish too much. You can basically fry the skin until it is dry and you can take it out to control the oil. This step is mainly to remove the fishy smell. If you fry it too much, the umami flavor in the fish will be gone.

After the catfish is fried, put the eggplant in the pan and fry it.

In this dish, the eggplant cannot be cut or even stemmed. The reason is that there is a step of frying. Regardless of cutting or removing the stem, the oil will seep into the inside of the eggplant, making the eggplant taste greasy.

Delicious Northeastern cuisine is all about being fragrant but not greasy. Once it feels greasy, no matter how good the dish is, it will be in vain.

After the eggplant is fried, Lin Xu takes it out and puts it in a wok. Add some soybean oil and lard to the wok. Heat it up and add onions, ginger and garlic. Saute until fragrant. Add a tablespoon of Northeastern soybean paste. Stir-fry over low heat for a while. , stir-fry the sauce until fragrant.

Then add water, add catfish and eggplant and simmer together until the catfish and eggplant become soft and tasty. Add some sugar, collect the juice, add some chili segments, and it’s ready to serve.

The preparation of this Northeastern dish is relatively simple. There are not so many complicated processes. The steps are also the same as the general sauce braised dishes, except that the ingredients need to be oiled in advance.

After Lin Xu finished cooking the braised catfish and eggplant, and then cooked the fried fish slices and three cups of fish, he finally redeemed the perfect recipe for West Lake Vinegar Fish in the system mall and made the grass carp given by Wu Shouye into West Lake Vinegar fish.

At this time, Lao Shen and Han Shuzhen also drove there.

The couple didn’t come here to eat fish, but mainly wanted to try the biscuits made by their daughter.

The daughter who once had no fingers in the water can even make biscuits. As a parent, it is natural to praise her in person and ask sideways if her son-in-law helped make it.

After all, this girl has killed good people and taken credit not once or twice, she has a long criminal record.

Unexpectedly, before he tasted the biscuits, he was attracted by the table full of fish, especially the West Lake vinegar fish that had just been brought out, which reminded Lao Shen again of his experience of being deceived by the West Lake.

Professor Cui, Lao Suntou and others also sighed after eating:

“It’s so delicious, this is the taste of West Lake vinegar fish!”

“I feel like the West Lake vinegar fish I ate while traveling in Hangzhou was all fake.”

“If you take away the feeling, you are a fake.”

“I really didn’t expect this to be made of grass carp. If it wasn’t a whole piece, I would have believed it if you said it was crab meat.”

“It’s so delicious. The more you taste it, the better it tastes. It tastes amazing!”

I didn’t expect that the dish that everyone complained about was unpalatable could actually taste so good.

Of course, in addition to West Lake vinegar fish, dishes such as braised catfish with eggplant and three-cup fish are also delicious and very enjoyable to eat.

Shen Guofu put the eggplant in his mouth and said:

“Every time I come to the restaurant to eat, I want to hold on to the wall and go out. The fish is so delicious. There is a table of fish, and the taste and texture of each dish are different. It’s incredible.”

Lin Xu took a mouthful of rice:

“Today I also learned Longjing Shrimp from Chef Wu, which is also a very subversive dish. I’ll make some big river shrimps when I get them tomorrow, and we can try them together.”

Big river shrimps are hard to buy, especially in the north. You have to catch up before you can buy some.

As soon as Shen Guofu heard this, he said:

“This dish is also the key point. Not only is it expensive, but the most important thing is that it has no taste. I feel like I just cooked some shrimps with the leftover tea roots. It’s nothing, and it’s too expensive.”

When Lao Shen mentioned his travel experience, he immediately began to complain about it. Others also felt sorry for him. Obviously, getting ripped off and cheated during the trip is a bad thing that almost every tourist will encounter.

After eating and drinking, Han Shuzhen packed some biscuits made by her daughter and planned to give them to her best friends and friends to try.

It’s finally our turn to show off our girl, and we must show it off in all directions.

In the next two days, Shen Jiayue made biscuits of other flavors and went with Lin Xu to deliver them to relatives. By the way, she made a meal of catfish and braised eggplant for Mrs. Shen, which made the old lady very happy.

Two days later, Zeng Xiaoqi and Qi Siming returned to the capital from Zhangjiajie. It is said that before they went to Zhangjiajie, she and Qi Siming also went to Huangshan for a tour and served as special forces for a time.

When Zeng Xiaoqi got off the plane and came to the restaurant to eat, Shu Yun looked at her tanned skin, and suddenly felt that staying in the capital was a wise choice.

You don’t have to rush for time, you don’t have to look like a fugitive African chief, and you can get a high salary.

Little Qiqi doesn’t know how much whitening cream she will have to apply to make up for this trip… It’s so pitiful.

However, Zeng Xiaoqi killed Shu Baobao on the spot with just one sentence:

“I have a boyfriend, do you have one?”

Shu Yun: “…”

This guy has been traveling a lot, but he talks like Gong Biao?

In silence, Shen Jiayue came out of the small kitchen with a plate of shrimp cakes with moss and vegetables, and said to Zeng Xiaoqi with a smile:

“Sister Xiaoqi, try my craftsmanship. It’s freshly baked today.”

Zeng Xiaoqi was stunned. She hadn’t seen her for a holiday. How could the proprietress’s cooking skills improve as quickly as if she took the Long March 2?

In the past, I would joke with netizens that she was a novice in the kitchen, but now it seems that the novice is actually me?

Shu Yun asked:

“The kitchen equipment is not affected, right?”

Last night, the construction team dug a door out of the wall on the side of the small kitchen and moved some kitchen equipment, so today Shen Jiayue cooked some food in the kitchen and checked whether the equipment was affected.

Lin Xu, on the other hand, was testing the refrigeration and ventilation effects of the equipment in the newly developed warehouse and cold storage. If nothing happened, he started buying ducks in large quantities and making hundreds of delicious tea-oil ducks.

Shen Jiayue took a bite of the moss shrimp cake and said:

“It’s not affected. I’m using it normally. I’ve been making moss vegetables these days. Tomorrow I’m going to learn to make tea-flavored chicken and feel the taste of cooking with famous tea…”

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