"Hey, this pig liver trembles when you pick it up."

Xie Baomin handed the phone to Qiu Zhenhua next to him and asked him to help him take pictures. He picked up a pair of chopsticks and picked up a long piece of pork liver.

The pork liver is trembling and covered with thick juice, which makes people appetizing.

Uncle Gao's voice came again on the phone:

"The tip of the liver has to be trembling at both ends. If the liver is fried until it becomes straight, it will be old..."

He briefly explained the key points of making fried liver tips, and the other head chefs all listened attentively.

Although everyone already knows this dish very well, there is not much time to listen to the senior masters explaining the techniques.

Uncle Gao didn't speak for too long. After briefly explaining the key points, he said to Lin Xu:

"It's really unexpected that Xiaoxu can make braised liver noodles so well... I wanted to teach you some dishes after settling down in Yangcheng, but since your basic skills have improved so quickly, I will teach you two uncommon dishes when you get married during the Spring Festival.

."

The head chefs next to me all looked envious.

To be able to make such perfect fried liver tips, in the eyes of Chef Gao, he only laid the foundation.

Then the dishes he wants to teach are definitely extraordinary.

I originally thought that the dishes in Building 2 have been explored by everyone, but now it seems that there are still more, at least what Lao Xie revealed is only a small part.

Tsk...it would be great if I could follow suit.

Uncle Gao didn't say much. After explaining the matter of teaching vegetables during the Spring Festival, he said:

"Eat it quickly. Three minutes after the fried liver tip comes out of the pot, the texture will change every minute. After three minutes, it will be inedible."

After saying that, he took the initiative to end the video call.

You won’t be able to eat it in three minutes?

Lin Xu picked up a piece with chopsticks and tasted it. The entrance was salty, with the mellow aroma of vinegar, but without the smell of vinegar. The pork liver was soft and tender. When you took a bite, you could see the pink color inside the liver. This was freshly cut.

Results.

The pork liver has a special sweetness when chewed, which is extremely fresh and completely different from the spicy braised pork liver that you usually eat.

Xie Baomin said:

"Pork liver cannot be eaten when it is freshly cooked, because it has not solidified yet. You have to wait for about 20 seconds, including the time when the waiter serves the food. At this time, the pork liver is roasted to death by the remaining heat.

It tastes fresh and tender."

He put the piece of pork liver he had just picked up into his mouth and said to the other chefs:

"Try it and see how good my junior brother is."

Guo Weidong smiled:

"Chef Gao has already reviewed it, and the taste is absolutely the same."

But after all, he picked up the chopsticks immediately, picked up a piece of pork liver and put it into his mouth.

"Not bad, not bad. The taste is really amazing. I should have asked Xinghai and the others to come over just now to have a look. The techniques and cooking experience used in this dish can be used for reference in many dishes."

From beginning to end, the dish of braised liver tips places high demands on the chef.

For example, you need to burn the oil first, and then paste the pork liver.

Because this is fresh pork liver, it will bleed when touched after being cut, so after battering, mix some sesame oil and put it in the pot immediately. Do not delay in the middle. If you stop for a while, the blood in the liver will come out.
p>

By then, a bowl of pork liver soup will be complete.

Pasting the pork liver is not only to seal the blood, but also to make the pork liver taste smoother and more tender.

There are many differences between this dish and normal cooking, such as the blood in the pig liver. When making other dishes, the blood must be removed as much as possible, but the liver tip is different. When cooking this dish, you will think

A way to turn the fishy smell of blood into something delicious.

The fresh and sweet taste of pork liver after entering the mouth is the function of pig blood.

The reason why Uncle Gao said that it will be inedible after three minutes is because once the blood in the pork liver is completely cooked by the residual heat, it will have a faint bitter taste and some small particles will form in the mouthfeel.

At the big banquets in the past, dishes such as fried liver tips, fried tripe kernels, and fried double crisps were served three minutes after each person took one or two bites.

Everyone held up their chopsticks and tasted two bites each, and they all felt that the dish made by Lin Xu was perfect in every aspect.

While he was boasting, Lin Xu heard the system prompt in his mind:

"The braised liver tips cooked by the host were recognized by more than six state banquet chefs and received a perfect meal replacement card."

(Meal replacement card: a special prop that can replace dishes you have never cooked with new dishes. The replaced dishes are highly random, so please use them with caution)

Ouch!

There are more and more tricks in the system.

How to replace dishes that you haven’t cooked before?

This is fine, but forget it now. I have a bunch of dishes in my hand, so I’d better keep this card as a souvenir.

It's a pity that these system cards have no physical form, otherwise it would be very enjoyable to accumulate a lot like playing Ultraman... The system still hasn't learned the essence of junk mobile games.

Can we harvest leeks without doing peripheral work?

Song Dahai ate the delicious fried liver tips and curiously asked Lin Xu:

"The fried liver tips are so good, so the fried fish fillets shouldn't be too bad, right?"

"It's okay, these kinds of dishes are almost the same, and we can learn from each other in terms of cooking techniques."

Lin Xu said a few polite words, then took an empty plate and distributed some, and also brought some to Shen Jiayue and others outside:

"Come and try the fried liver tips I made."

Zeng Xiaoqi glanced at the plate and asked curiously:

"I just had this dish in the cafeteria at noon, but the surface of the dish they made was thickly layered with oil and it was a bit hard to chew. This dish you made...wow, the liver is trembling, and it looks soft and tender."<

/p>

They are not like the head chefs in the small kitchen, who only tasted a little and didn't eat much. The women who had just grabbed the cherry meat took a spoon again after tasting it and started fighting.

They even trash talk each other while eating, hoping to disturb each other's mood so that they can eat two more slices.

Lin Xu couldn't laugh or cry. He never expected that a plate of pork liver could trigger such a fight.

He smiled and said:

"It's enough to do it again later. As for grabbing it like this?"

"Xubao, don't speak now, I don't care to answer..."

Okay, okay, Lin Xu returned to the small kitchen again. At this time, several head chefs had finished tasting. Xiao Jia brought a bowl of rice from nowhere and put it directly on the plate.

Holding the plate in one hand, he used chopsticks to scoop up the rice and the remaining liver tips into his mouth with the other hand.

Don't tell me, this way of eating looks really greedy.

"I followed Teacher Xie to make a video of visiting the store, and I have a certain understanding of high-end dishes, but I never expected that an ordinary braised liver tip would be so delicious...it tastes better than the braised liver tip on the takeout.

A thousand times!"

Xie Baomin said with a smile:

"Usually in restaurants, they cut a large pot of pork liver, blanch it and put it in the pot. When customers order it, they take out a portion and stir-fry it. The taste is definitely not good... Now I want to eat this kind of smooth and tender liver tip.

It’s hard.”

This dish is a test of the chef's skills. If you can cook this dish well, you will no longer focus on cooking and focus on management. If you can't cook it well, you may end up frying it.

So the best way is to marinate the pork liver, blanch it, and then stir-fry it again.

Although the taste will be worse in this way, it will be easier to use and easier for chefs to cook.

Most importantly, save costs.

According to Lin Xu's method, a set of pork liver can only make one dish, and the rest is either fascia or blood vessels, which can only be marinated to make a braised food platter.

Relatively speaking, the blanching method can make the best use of the material.

A set of pork liver can make four or five dishes.

For restaurant owners, what choices should be considered?

When Xiao Jia heard this, he didn't even let go of the magnolia slices and fungus on the plate:

"So I have to eat more, otherwise I may not be able to eat it next time."

He Baoqing, the head chef of Building 1, said with a smile:

"Next time I go to Fengzeyuan with Lao Xie. There seems to be the most traditional fried liver tip there. In this kind of traditional restaurant, you can occasionally encounter this dish. As for other restaurants, don't even think about it. Even if it is available, the taste is just the same. That’s not right.”

After Xiao Jia finished eating, Xie Baomin followed him to the kitchen door to record the opening of the store tour. Then the photographer left the store with his camera bag and went back to the company to edit the video.

Taking advantage of the fact that all the head chefs are here, Lin Xu invites everyone to visit the back kitchen for guidance.

Such a group of chief chefs from Diaoyutai cannot be found in ordinary restaurants, so it would be outrageous not to allow them to point out everyone's cooking skills.

He Baoqing looked around with his hands behind his back, and finally stood next to Wei Gan, who was frying twice-cooked pork.

When the twice-cooked pork came out of the pot and it was time to add vinegar to the pot, He Baoqing whispered:

"Don't use aged vinegar, which is easy to smell, and don't use white vinegar, which is too sour. Use balsamic vinegar or rice vinegar. If you don't mind the color, red Zhejiang vinegar will also work."

No matter what, Wei Qian is a master who came out of Building 1.

As the executive chef there, He Baoqing has always treated him as one of his own.
To be continued...