Stop pretending, I am the God of Cooking and I am showing off my cards! - Chapter 818

c818 Braised stinky mandarin fish, the more you smell it, the more you want to eat it! Xiaoxu, you

“Hello everyone, my name is Lin Xu. Today I will teach you how to make a traditional Huizhou dish – stinky mandarin fish!”

In the small kitchen, Lin Xu stood in front of the camera and showed everyone the marinated stinky mandarin fish, and also learned about the appearance characteristics of stinky mandarin fish.

“The fish has clear eyes, bright red gills, and a patina-like surface. The smelly mandarin fish with these characteristics is more delicious.”

Although this dish is pickled fish, and it is slightly stinky, it cannot be pickled with dead fish, it must be live fish, so that the pickled mandarin fish will have a firm, chewy texture and a delicious and strong taste.

Shen Jiayue stood behind the camera and carefully recorded what Lin Xu said.

Grandpa likes to eat stinky mandarin fish, so he secretly learned how to make it, which will definitely make him grin with joy.

After Lin Xu talked about the characteristics of choosing smelly mandarin fish, he also introduced the ingredients needed to make this dish:

“Bamboo shoots, this is for freshness. Huizhou bacon or pork belly will also work, mainly to add flavor. In addition, you need some red thorns or bell peppers to increase the spiciness.”

Logically speaking, fish ingredients cannot be cooked with overly strong fresh, fragrant, spicy and other ingredients, because that will suppress the fresh flavor of the fish itself.

In the words of a Cantonese cuisine chef, the original flavor of the ingredients is lost.

But for the smelly mandarin fish dish, the more it is cooked with strong umami, aroma, and spicy ingredients, the more the flavor of the fish itself can be stimulated, and the more auxiliary ingredients are added, the stronger the flavor of the fish, which is completely contrary to Learn the principles of fish cooking.

In this case, the fish meat has been fermented and has a slight odor. However, after being stimulated by strong ingredients, this odor will be transformed into the purest fragrance.

This is the reason why stinky mandarin fish smells bad and tastes delicious.

After Lin Xu introduced the side dishes, he also introduced the auxiliary ingredients, including ginger, garlic, dark soy sauce, and rock sugar.

Shen Jiayue listened carefully to the explanation, and even wrote down the ingredients and seasonings to be used.

Haha, I like this kind of dish that is full of joy, and this stinky mandarin fish dish is really prepared for me!

After Lin Xu finished the introduction, he began to process the ingredients and change the knife.

Put the smelly mandarin fish that has been pickled for three days into clean water, clean the mucus on the surface and in the abdominal cavity, pick out the gills, and clean the mouth of the mandarin fish.

Clean it properly, wipe the water off the fish, and then start changing the knife.

Use a kitchen knife to make cross cuts on both sides of the fish body. When doing this step, Lin Xu can clearly feel that the fish meat is firm, which is completely different from the way of making fresh mandarin fish.

Cut the fish and put it on a plate for later use. Then cut the bamboo shoots, bacon, ginger, and garlic into evenly sized dices, and cut the peppers into similar segments.

When cooking delicious food, the ingredients and accessories should be harmonious and unified, so that the food will look better.

If a dish contains shreds, slices, cubes, or minced food, it will definitely not get a high score in terms of appearance.

Good dishes must be made with shreds on top of each other, slices on slices, and consistent presentation. Only such dishes will be pleasing to the eye and make people want to lift up their chopsticks to taste them at the first sight.

After preparing all the ingredients, Lin Xu started cooking.

Add half a spoonful of rapeseed oil and half a spoonful of lard to the pot, heat it up over high heat, put the smelly mandarin fish into the pot and start frying.

As the saying goes, every time you cook something, you must fry it. For braised dishes, you need to either deep-fry or pan-fry the ingredients. In short, you need to oil the ingredients so that you can use hot oil to bring out the fresh aroma in advance and make the dish more delicious. .

You cannot flip the fish just after it is put into the pot. It needs to be fried until the surface of the fish skin is dry.

Taking advantage of this moment, Lin Xu said to the camera:

“If you are not used to eating smelly dishes and want to eat smelly mandarin fish, you can fry the fish in plain oil, drain the oil directly after frying, and then fry the stuffing head with rapeseed oil and lard.”

During the frying process of fish, the odor will melt into the oil. This is why when cooking with plum-flavored salted fish, the oil used for frying the fish should be poured out, because all the odor of the fish has entered the oil.

If you are not used to the smell, pour out the oil after frying the fish and replace the oil in the frying pan. This will remove most of the smell from the mandarin fish.

Shen Jiayue, who is diligent and inquiring, raised a question at this time:

“What if you like to eat smelly food? What should you do?”

Lin Xu glanced at her:

“Then just fry it. If the taste is not enough, you can even omit the step of washing the fish, which will increase the smell… In addition, when it comes to the stewing step, you can also add a few slices of fried edamame tofu, and the taste will be better. better.”

It’s easy to handle if you like smelly food. In addition to these regular steps, you can also add some squeezed juice from pickled fish, or combine it with Zhejiang cuisine and add some stinky winter melon, stinky amaranth, or Shaoxing’s stinky tofu. The smell lasts for a long time.

The fish in the pot was fried for two minutes, and Lin Xu shook the pot slightly.

Seeing the fish shaking together, indicating that the bottom of the fish was browned, he carefully pushed the fish head with a spatula and let the hot oil at the bottom of the pot fry the fish head and tail as well, frying the mandarin fish as fragrantly as possible.

Then he flipped the pot gently, and the fish in the pot turned over obediently and began to fry sizzlingly again.

Fry both sides until brown. Lin Xu takes the fish out, heats up the oil in the pot, pours in the diced bacon, stir-fry until the oil comes out, then pours the ginger, garlic, and red pepper segments into the pot, and adds the bacon. Stir-fry together to bring out the aroma.

Finally, add the bamboo shoots and continue to stir-fry to bring out the fresh aroma of all the ingredients. Then cook some dark soy sauce along the edge of the pot to dye all the ingredients a ruddy color.

After cooking the dark soy sauce, pour two large bowls of broth into the pot, put the fried mandarin fish in, add a few rock sugar, add some dark soy sauce again, cover the pot, and start stewing.

Mandarin fish and bacon are both pickled with salt, so there is no need to add additional salt, otherwise the good mandarin fish will be turned into salted fish.

Shen Jiayue looked at this scene and asked curiously:

“I read that the recipe online also requires doubanjiang and other ingredients. How come yours is so simple?”

Lin Xu smiled:

“This is not Sichuan food. What kind of bean paste should be put in it? Even if it is put in sauce, it should be Huizhou hot sauce. But it is not necessary, because the fish and bacon are salty enough by themselves. If you add sauce, the saltiness will be stronger and you will not be able to eat it. .”

The seasoning should be appropriate, but not excessive, otherwise no matter how good the ingredients are, the original taste will not be achieved.

The soup in the pot came to a boil. Lin Xu turned the heat on for five minutes and then turned down the heat.

Taking advantage of this moment, he picked up the unused bacon and cut it into slices on the chopping board. Then he took a wooden board suitable for steaming meat, placed the bacon on it piece by piece, and carried the wooden board into the steaming cabinet for steaming. Steam.

“Huh? What is this?”

Shen Jiayue asked curiously.

Lin Xu explained with a smile:

“This is another famous dish in Huizhou, called Daobanxiang… Huizhou’s bacon is unique in the entire Jiangnan region. The steamed bacon can even dye the chopping board with fragrance, so it has such a name. ”

“Oh… I remembered what you said. I ate with my parents at the Tian Deng Canteen in Hongcun before. My mother and I were addicted to eating hairy tofu and stone frogs. Daobanxiang was sandwiched by my father with small sesame cakes. Finished eating… Do you want to eat some small sesame seed cakes today too?”

Lin Xu nodded.

The pastry department always has small sesame seed pancakes stuffed with beef. You can just order a few later. It’s easy.

Soon, the fish in the pot was almost cooked.

Lin Xu opened the lid of the pot, scooped out the soup in the pot with a spoon, and poured it on the fish. After simmering for a while, the soup became less and less and thicker.

Coupled with the dark soy sauce, the soup becomes more and more rosy.

When I first opened the pot, there was a slight smell coming out of the pot, but as I smelled it, I could no longer smell the smell and was instead enveloped in a rich, fresh aroma.

And the smell becomes more and more fragrant and charming. I can’t wait to start tasting it now.

When the soup became thicker, Lin Xu poured some scallion oil made from lard into the pot, and quickly shook the pot a few times. Without thickening, the soup became bright and viscous.

Then pick up the wok and pour the fish inside into the fish plate prepared next to it.

After pouring it in, pour the remaining soup on the bottom of the pot over the fish.

Lin Xu picked up the fish plate and showed it to the camera:

“Okay, this delicious and tempting stinky mandarin fish is officially ready. It’s not difficult to make. You can try it at home… I have to invite some professors to dinner today, so I won’t try it. I hope you can bear with me. ha.”

As of now, the entire dish has been completely recorded.

Shen Jiayue turned off the camera, smelled the aroma on the plate, and couldn’t help but take a deep breath:

“It’s so strange. It was a bad smell just now, why did it suddenly become so fragrant?”

“Smell and smell are relative, not absolute…”

At this time, Daobanxiang had also been steamed, and Lin Xu asked Niu Chuang to prepare a few small sesame cakes and sent them to the private room where the guests were having dinner.

Coming upstairs, Geng Lishan and the others were tasting the cold butterfly dishes on the table.

Seeing Lin Xu coming over, he immediately smiled and said:

“Thanks to you today, we have been able to enjoy the state banquet dishes from fifty years ago. It is really a worthwhile trip.”

Lin Xu put the stinky mandarin fish and daobanxiang on the table:

“How do you like the stinky mandarin fish and Daobanxiang just out of the pot? I’m planning to put new ones in the store.”

Han Jitong sniffed and couldn’t help but admire:

“Just by smelling it, you can tell that this stinky mandarin fish is definitely extraordinary. It’s really fragrant.”

Cui Qingyuan nodded:

“It’s really delicious. There are quite a few Anhui cuisine restaurants in Shanghai, and they basically all have stinky mandarin fish, but it’s really rare for it to be so fragrant.”

Ren Chongmo took a photo with his mobile phone and said with admiration:

“In the past, Huizhou’s top candidates and top scholars always praised Huizhou for its goodness. They were nostalgic for every plant and tree in their hometown, and this scent is really worth remembering. It’s such a wonderful taste.”

Lin Xu urged with a smile:

“Don’t just praise it, taste it first, and it’s not too late to praise it after you finish eating.”

Professor Xu waved his hand:

“It’s not urgent. The fish won’t run away. Xiaoxu, just tell me. Why did you suddenly invite us to the restaurant for dinner today? Such a large table of food is not cheap. Are you encountering any difficulties?”

Cai Heping immediately took out his phone and put it on the table:

“If you have any difficulties, just ask. Our family still has some connections within the capital.”

The dishes prepared by Lin Xu today are very rich, not to mention Longjing shrimps, West Lake vinegar fish, etc., there are also butterfly platter, crab-shaped mandarin fish, bayberry dumplings, rock sugar elbow, braised fish head, grape fish, tea oil duck Waiting for various dishes, a large table was set up.

Under normal circumstances, you would only do this if you are asking for help.

So everyone wants to know, with Lin Xu’s current social connections, what else needs everyone’s help.

Han Jitong asked:

“Xiao Xu, these are not outsiders. If you have any questions, just say it directly. With so many professors here, it can’t be because you have a collection of professors, right?”

Even though Mr. Han is over seventy years old, he has seen all kinds of weird habits in the hospital.

Now that he had finished speaking, Lin Xu said straight to the point:

“It’s like this. I want to open a chef school, but I don’t know where to start. You are all people in the education system. Today I want to ask you about the process of opening a private school.”

Uncle Zhou looked at Lin Xu with incredible eyes:

“That’s it? It’s too simple. Why do you think it’s a big deal… But why do you suddenly want to open a chef school? It’s not easy to get back the money, and the investment is relatively large.”

Running a school is not a problem, but everyone wants to understand Lin Xu’s motivation for running a school.

If you have a hot-headed impulse, please advise, so as not to waste manpower, material and financial resources, and end up with the end of trying to draw water from a bamboo basket.

Lin Xu told the truth about the idea of ​​setting up a school.

His starting point is simple. Firstly, he is to pass on cooking techniques to prevent even tomato scrambled eggs from becoming a lost dish in the future. Secondly, he is to cultivate industry talents so that more and more young people can join the cooking industry.

In addition, he also wants to use his own power to improve the catering of the entire society.

“The traditional master-apprentice teaching method is inefficient and slow to produce results. It is not suitable for today’s society at all. Therefore, using the school teaching method, more and more young people can be exposed to cooking and rely on this craft to support their families. Make ends meet.”

Lin Xu’s words made the professors present feel more admiration.

Geng Lishan first expressed his position:

“I cover all the inscriptions, plaques, and other writing tasks for this school. If there is a food appreciation class, I will teach it for free without paying a penny.”

We have to set up a school to contribute to the cooking industry, so we have to help out and make some contribution.

Cai Heping said:

“Leave the formalities to me, I’ll let people handle these… Director Zhou, you are the leader of Peking University, you should be familiar with these. What does Xiaoxu need to do now?”

Uncle Zhou is very familiar with these, he said:

“Establish an education and training-related company, and then settle the legal person, board of directors, and equity distribution. Then determine the school location, set up a school management team, such as the principal’s academic affairs, and the various qualifications of the lecturers… hurry up tomorrow. Let me do it. Anyway, I have nothing to do when I retire at home. I want to fish with Lao Suntou, but I don’t have the physical strength, so I can give you a little help.”

Setting up a company?

This matter is not difficult for Lin Xu, just let the people from Pang Dundun Company handle it.

As for the school management team, this requires some thought.

Lin Xu definitely shouldn’t be the principal. He is too young and doesn’t have the energy. It would be better to replace him with someone who knows his stuff.

But this matter is not urgent, let’s go through the formalities first.

Seeing everyone offering their opinions and suggestions, Shen Jiayue couldn’t help but say:

“You guys should chat while you eat. The smelly mandarin fish is getting cold.”

Han Jitong immediately invited everyone to eat:

“Come, come, come and try my grandson-in-law’s craftsmanship.”

He used chopsticks to poke at the fish meat and saw the raw garlic clove meat inside, which showed that the mandarin fish was of high quality and worth tasting.

Everyone raised their chopsticks and started eating the fish.

Professor Xu’s lover Aunt Xue said to Lin Xu:

“Xiao Xu, when you open a chef school, don’t just train chefs, waiters and managers. You also need to train chefs, waiters and managers. Technology and management have always been two parallel lines, and one is indispensable. You can’t focus on technology and ignore management. .”

This really reminded Lin Xu:

“Thank you Aunt Xue for your advice. I will remember it and will hold a store manager training class later to train the restaurant’s senior managers.”

A well-developed industry must have one or more clear promotion routes.

If you start working as a cook and still work as a cook after five years, then the young person would rather go to an electronics factory to make screws than learn to be a chef.

In fact, this is the current situation in the cooking industry.

The treatment of young chefs is poor, and the middle-aged chefs hold the power in the kitchen. Not only do they not give young people a chance, they often try to persuade young people by saying that they suffered a lot during their apprenticeships.

What Lin Xu wants to do is to help young people master some cooking tips as soon as possible, avoid detours, and gain more opportunities.

“Well, this fish is really fresh.”

“Yes, it smells stinky, but who knew it tasted so delicious.”

“It’s really enjoyable. It’s more delicious than what we eat in Huizhou. Xiaoxu’s cooking skills are really good. He basically has a mastery of the eight major cuisines, right?”

“Anyway, the dishes I have eaten at Linji are from all eight major cuisines.”

“…”

Listening to everyone’s compliments, Lin Xu smiled and said:

“I’m still far behind in cooking, I have to keep working hard.”

There is no end to cooking. The more you explore, the more you discover the mysteries of food.

Cai Heping took two bites of mandarin fish meat, picked up the small sesame seed cake, put two slices of Daobanxiang in it, brought it to his mouth and took a bite, and couldn’t help but say:

“It’s delicious. It tastes really good. The meat is salty and chewy. The sesame seeds are crispy and soft. It tastes really exciting.”

He ate a whole small sesame seed cake, looked at Lin Xu and asked:

“Xiao Xu, do you have enough funds to run the school? Why don’t our family invest some money and treat it as a shareholding?”

Lin Xu said:

“Let’s wait until the company is established. There are more people investing now, and I’m afraid I will waste everyone’s money.”

Now, all the retired famous chefs in Diaoyutai are ready to invest money in chef schools, which can be considered as a contribution to the industry. If nothing happens, they can also go to schools to give lectures to young people as industry seniors. How great is this.

In addition, two big bosses, Luo Shan and Yan Lin, are also eager to invest in the school, so at this time, it is better not to agree to Cai Heping for the time being.

“Okay, as long as the funds are sufficient… By the way, after the snack training class starts, those stores on Qianmen Street can go for training. Let the management committee contact you for details.”

Cai Sen’s uncle is a member of the Qianmen Street Management Committee, and organizing snack training is a matter of words.

Lin Xu knew that Cai Heping was trying to get business for him, so he couldn’t help but say:

“Thank you very much.”

“Hey, you are out of touch when you say this. You and Mr. Tateyama have been friends for many years, but you are so polite to me. This is not okay. I have an objection in my heart.”

Lin Xu felt happy. Chen Yuanyuan is going to be your granddaughter-in-law. Do you still call me brother-in-law?

While chatting, Han Jitong asked:

“Xiao Xu, do you have a candidate for the principal? This is very important. Don’t take it lightly.”

Ren Chongmo echoed:

“Yes, yes, the principal is very important. When Nanyang University was founded, the momentum was so great that Lin Yutang was hired as the principal. Later, he made a lot of money and let it go. The school was delayed several times before starting teaching, and was later banned. , has become an eternal regret for the Nanyang Chinese, so the principal’s personnel must take good care of it.”

In this way, the position of the principal is very important.

Lin Xu was also afraid that the principal would take away the school funds if he turned around. He thought about it seriously and realized that he was too busy and his master was too old to worry about it.

As for the senior brother, he is busy at Diaoyutai every day. It’s okay to go to class occasionally, but he definitely can’t take care of daily management.

Others are not suitable because they don’t understand food and cooking. Taking over hastily will only lead to a situation where laymen are in charge of experts. You have to find someone who knows what they do to be the leader of the school.

Who is better?

Lin Xu thought about it for a long time, and suddenly he had a suitable candidate in mind…

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