"In what age do you still believe in love around the corner... When I make Dongpo pork tomorrow, I will ask the boss to make two more pieces. I want to try it too."

Chen Yan: "!!!!!!"

You're such a sweet baby, you actually want to sneak past me by the cup size.

In this case, I will eat as many pieces as you want tomorrow, and I will never let you leave the 34-year-old me behind.

This is not a sincerity, but a flaming dignity and a struggle for the body.

Women, you can’t back down!

Dou Wenjing took a look and expressed that she wanted to try the Dongpo pork cooked by the boss.

In this way, several people with undergraduate and graduate degrees suddenly became metaphysical for a vague joke.

Only Shen Jiayue was focused on cooking and had no idea what these rookies were pecking at.

In the kitchen, Dai Jianli boiled a pot of water. When it was about to boil, he put some peanut oil in the pot to keep the vegetable leaves crisp and tender.

Wait for the water in the pot to boil, turn to a low heat, and let the water in the pot stop boiling.

At this time, he put the spinach he had just picked into the small basket into and blanched it.

Making this type of dish is the same as boiling cabbage. You cannot let the water boil, otherwise the leaves will rot easily. You need to put the vegetables in when the water temperature is 80 or 90 degrees.

After two minutes, take it out with a slotted spoon and put the spinach directly into cold water.

This can effectively prevent the spinach from overheating and causing the leaves to rot.

Boil the water in the pot again, put the soaked vermicelli into it, and blanch it in the same way. When it is almost blanched, take it out and let it cool in cold water.

Finally, burn some carrot shreds and let them cool too.

Wait for all the three ingredients to cool down, remove them and control the water. Spinach has a lot of water, so you have to put it in a colander and press it with a spoon to squeeze out the excess water, so that it tastes better when cold.

Pour balsamic vinegar, light soy sauce, salt, sugar and other condiments into the basin, then pour in two spoons of chili oil, one spoon of minced garlic, and a little mustard oil for the finishing touch.

Stir until the sauce is evenly mixed.

Then pour the spinach vermicelli into it and stir it until the leaves and vermicelli are covered with the sauce. Now you can eat it. It is definitely an essential cold dish in winter.

"Try Brother Lin, it's sour, spicy and refreshing, and the mustard taste is particularly comforting."

Lin Xu picked up a pair of chopsticks and tasted it. It tasted really good. The spinach was freshly cut and crispy. It tasted fresh and sweet when chewed. It was very enjoyable.

The vermicelli is smooth and appetizing. The taste of mustard is a little bit strong, but it is not choking your nose. When you eat it, you will feel refreshed all over.

"It's delicious. In winter, the heat is strong. It's sour and spicy after two bites."

Dai Jianli said with a smile:

"If you like to eat this kind of food, then I will teach you how to make mustard dumplings. It will definitely be more sour and appetizing, and more enjoyable. One cabbage leaf is enough to drink a large glass of white wine."

Is it so powerful?

Lin Xuguang had heard of Mustard Dun'er, and it was said that it was one of the many dark dishes in the capital. He didn't expect Lao Dai to give such a high evaluation.

He smiled and said:

"Then I'll wait and learn later."

"No problem, if you didn't have yellow mustard here, we could start now."

After making a cold dish, Dai Jianli was about to sit down and have a glass of wine with Lin Xu when he suddenly felt that there was too little for one dish. When he saw fresh pork liver, he got interested:

"How about I make another dish? We're not Popeye, so just eating spinach is a bit bland."

Lin Xu cleaned the rice in the bowl and said with a smile:

"How can I keep asking you to do it? Let me use this fresh pork liver to make a fried liver tip. It can also be regarded as a test of my Shandong cuisine skills."

Braised Ganjian has always been a dish in Shandong cuisine that tests the chef's basic skills.

Because this dish involves various cooking factors such as knife skills, heat, seasoning, pickling, and coloring, you can fry the liver tips accidentally.

And unlike stir-frying, this dish also needs to have juice, so while stir-frying quickly, you also have to consider the factors of the juice, which is more difficult.

Dai Jianli took out his mobile phone as soon as he heard this:

"If you want to do something else, we can just sit down and have a drink together, but since you're a bitch, wait, I'll call your senior brother over."

Normally it doesn't matter if you talk about making trouble, but since we are making a dish that tests your cooking skills, naturally you have to call a few experts over.

Let's all act as advisors to Brother Lin to see if there are any shortcomings in the cooking techniques.

When the call was connected, Xie Baomin asked angrily:

"What are you doing? Xiao Jia and I finally got to the Yibin Guest House and were ready to explore Yibin cuisine."

"Lao Xie, Brother Lin is planning to make a liver tip."

Before he finished speaking, Xie Baomin said:

This chapter is not over yet, please click on the next page to continue reading!

"Wait, I'll drive there right away...Xiao Jia, I won't visit the store today, let's go explore something else."

As soon as he heard that his junior brother was going to make a liver-shaped joint, Lao Xie immediately gave up filming the store visit video.

Then, Dai Jianli called Guo Weidong, Qiu Zhenhua, Song Dahai and others, and everyone rushed to Linji Food at the same time. Guo Weidong and Song Dahai didn't even change into chef uniforms.

After everyone arrived, Lin Xu looked at so many chefs gathered in the kitchen and said:

"Just go to the small kitchen, it won't affect the work of the kitchen."

When Xie Baomin heard this, he immediately rushed outside to Xiao Jia, who was about to have dinner with Che Zi, and said:

"Come on, come on, don't eat. Let's continue taking pictures during today's store visit, but take some pictures of my junior brother cooking. This is a big dish that tests the heat and experience. The longer someone has been working in the cooking circle, the better

Understand the difficulty of this dish."

Although the braised liver tip may seem ordinary, the only ingredients used are pork liver, bamboo shoots, fungus and garlic sprouts, and the ingredients are only onions, ginger and garlic, but starting from changing the knife, every step tests the chef's skills.
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In the small kitchen, after all the ingredients were prepared, Lin Xu started making.

He cut the fermented bamboo shoots into slices, and the magnolia slices used to make the stock were this kind of dried bamboo shoots.

Cut the bamboo shoots and set them aside. Then tear the soaked fungus into pieces so that they cannot be bunched together.

For garlic sprouts, only use the young leaves under the stems, cut them into inch-long sections, and set them aside for later use.

When they started chopping onions, all the chefs who were still chatting quietly stopped talking.

Although onions, ginger, and garlic are all small ingredients, the cutting method is also quite particular.

In Chinese cooking, there is a saying of "silk with silk, slice with slice". The shape of the main ingredients, ingredients and auxiliary materials should all be consistent, so that when the dish is brought to the table, it will make people feel comfortable before eating it.

If you mix and match them randomly, not to mention the taste, you will lose a lot of points visually.

Lin Xu took a piece of scallion white, cut it open, and took out the whole scallion core inside.

Flatten the white scallions, cut them into long strips of about seven millimeters with the tip of a knife, and cut them into prismatic shapes with a diagonal knife.

Cut and shake the green onion into pieces the size of soybeans. This kind of green onion is often used with soybean paste, so it is called bean green onion.

It means green onions the same size as soybeans.

After cutting the scallions into pieces, Lin Xu cut the scallions into similar diced pieces, but did not put them together with the scallions, because they were used for popping the stuffing later, while the scallions were added to the bowl of juice.
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Next, Lin Xu cut the ginger and garlic into the same size, putting half of the green onion, ginger and green onion together, and half of the green onion core.

The ingredients were ready. He didn't cook the pork liver, but boiled water first.

Put a little cooking oil and a little salt into the pot, bring to a boil over high heat, put the cut magnolia slices and fungus into the pot and blanch them.

After blanch is done, take it out and put it in cold water.

Lin Xu then placed the pork liver on the chopping board and began to change the knife.

Guo Weidong and the others looked at this scene with smiles on their faces. In terms of preparation, these steps were very correct, which shows that Master Lin has been working hard.

The name of this dish is braised liver tip, not braised pork liver, so the selection of ingredients is more particular.

Only the lower part of the liver without fascia, which is the top part, is used. A set of liver can almost fill a plate.

When picking, you need to avoid fascia and blood vessels, as well as the piece of liver next to the gall, and finally cut off several long liver tips.

In many people's minds, the dishes that test knife skills are generally Wensi Tofu, Pingqiao Tofu, Lion Head, and Maisui Huadao and Coinyi Huadao.

But in fact, cutting pork liver also tests the chef's knife skills.

Because raw pig liver is soft, just like a ball of slime, if the strength of your hands changes slightly when cutting, the shape, thickness, etc. of the cut pig liver will change.

With this change, the entire dish is basically overturned.

Lin Xu put the flat surface of the pork liver down, as close to the chopping board as possible, and then started slicing it very briskly along the cutting edge.

Slender pieces of pork liver are cut out, like willow leaves.

This is the standard way to cut pork liver. No matter what type of pork liver dish, it is absolutely right to cut it into a willow leaf shape.
To be continued...