"The elders are here today, and I plan to make some Jade Shaomai."

Upon hearing this name, Qiu Zhentao's eyes suddenly lit up:

"Has the filling been mixed? Where is it? Let me see."

Lin Xucheng winked at Ma Zhiqiang, and Ma Zhiqiang immediately opened the door of the refrigerator next to him and took out the wheat-roasted stuffing that was being refrigerated inside.

Qiu Zhenhua took it, took off the plastic wrap, picked up a pair of clean kuaizi from the side, dipped it in the filling, then took a sip in his mouth, tasted it briefly, and gave a thumbs up:

"The flavor is well adjusted. Many people think that if you add diced ham, you don't need to add salt. This is wrong. The umami flavor produced by salt and diced ham is different, especially in vegetables. If it is made locally in Yangzhou,

The amount of sugar should be increased by one-third, but northerners can't tolerate that sweetness, so you adjusted it well."

For a chef, tasting stuffing is a normal thing.

Not to mention this kind of vegetable stuffing, even minced meat stuffing and other ingredients, when you are not sure about the amount of salt, you have to taste it like this.

Not only will novices try when they are unsure, but master chefs will check their apprentices' work and taste the fillings without hesitation. Only in this way can they intuitively find out the shortcomings and straighten out their ideas.

Xie Baomin said with a smile:

"Since Qiu Qiu said so, I won't taste it. What are you going to cook later? If it's not difficult, we'll go up to the banquet."

I’m here to give you a gift today, after all, we are now nominally co-anchors of Happy Media.

Lin Xu said:

"I'm going to make Huaiyang-style vinegar-braised mandarin fish later."

As soon as he said these words, Dai Jianli's originally boring face showed a smile of surprise, while Xie Baomin had an expression on his face that said, "You can always come up with new tricks for me."

Only Qiu Zhenhua, who had never been to Linji Food recently, was shocked by these words:

"I really didn't expect that Master Lin can cook this dish. You two go up and eat. I'll stay here to see how good Master Lin is at making vinegar-braised mandarin fish."

Darling, you actually learned how to cook mandarin fish with vinegar secretly. Master Lin has been making up a lot of lessons in private.

Vinegar-braised mandarin fish is so unpopular that not only can you not see this dish in daily life, but you can’t even find many related tutorials on the Internet.

You probably have to go to Yangzhou or Huai'an to get it.

Lin Xu said:

"I was just asking Chef Qiu to give me some advice... By the way, when will the apprenticeship banquet be held? I thought it would start in the next few days, but I never believed it."

Being the introducer for the first time, Lin Xu was somewhat excited.

But when Tongtong's birthday came, when her sister-in-law got engaged, and when Qi Siming's apprenticeship party came, there was still no news.

Xie Baomin and Dai Jianli were not polite and went directly upstairs to eat.

With Qiu Zhenhua here, even if Lin Xu can't cook mandarin fish with vinegar, at least he won't fall over.

After the two left, Qiu Zhenhua said:

"Qi Zhentao's master Bohe Jiashun wants to take this opportunity to reorganize his sect and officially kick out Lao Meng and the others, so the preparation time is a little longer, probably until the 12th of the twelfth lunar month, which is January 3rd

It will be held on that day, and He Jiashun may invite you to be a witness."

Witnesses?

Lin Xu asked while rolling out the dough:

"Why me?"

So many highly respected people were not invited, but a young man like myself was invited. I always felt that Lao He's purpose was not that simple.

Qiu Zhenhua cleaned the kuaizi he had just used under the faucet, then washed his hands, dried them with kitchen paper, wrapped them in Shaomai skins and said:

"This is not to curry favor with your master. Being a witness is a good thing. You don't have to think too much about it. If it is really harmful or damages your reputation, we will not agree to it."

In this case, Lin Xu felt relieved.

While rolling out the dough, he secretly watched Qiu Zhenhua making Shaomai, planning to learn from it.

He didn't have the skills to bake wheat, so he originally wanted to wrap it randomly, but now that Qiu Zhenhua is here, he naturally has to learn it.

When previously completing the task of making clear soup noodles for Shen Jiayue, the system rewarded those with cooking learning cards.

You have to use it, you can’t cash it out even if you keep saving it.

Qiu Zhenhua holds the shaomai skin with his left hand, and scoops out a ball of filling from the filling with a small spoon in his right hand. He gently spreads it in the middle of the dough. When it is enough, he turns the dough upwards to form a bucket shape and wraps up the filling.

.

Then, continue to hold the bottom of the siomai with the palm of your left hand, and hold the dough with your right hand to roll it up.

When you reach the folds of the dough, tighten the dough to form a treasure vase, and the filling inside will be squeezed to the mouth.

Pinch some minced ham into the mouth, and a beautiful jade siomai is completed.

The moment he wrapped it up, Lin Xu silently muttered in his heart:

"Use the cooking study cards!"

Soon, the system prompt sounded in my mind:

"The learning object is Qiu Zhenhua. The current skill is: General techniques for making Shaomai. Do you want to learn it?"

Let me go, is there such a good thing?

"Learn!"

Lin Xu immediately gave the instruction to study.

"Consume a perfect level cooking learning card and obtain perfect level shaomai making general techniques. Congratulations to the host."

Ha!

In the future, all types of siomai can be made.

However, compared to other shaomai, Lin Xu is actually most interested in Jade Shaomai.

Because this is a typical shaomai made with vegetarian and meat dishes.

It seems to be vegetarian, and the ingredients used are relatively vegetarian, but the taste is as plump as meat.

This texture and taste are really fascinating.

Even great figures in the Republic of China like Zhu Ziqing were obsessed with Jade Shaomai, and even wrote about it in articles.

With the technique in hand, Lin Xu sped up the frequency of rolling the dough.

All the shaomai dough was rolled out, and he picked up the dough and wrapped it too.

Qiu Zhenhua looked at Lin Xu's technique of wrapping Shaomai, and couldn't help but admire in his heart. He was worthy of being held in God's arms and fed. This technique looked as skillful as that of Master Bai Gu.

Wrap all the shaomai, put them one by one into small steamers lined with silicone cage cloth, and then send the steamers one by one to the steaming cabinet.

The reason why I use a steamer basket instead of a steaming plate is because it will be steamed later and can be served directly.

Jade Shaomai must be eaten as soon as it comes out of the pot. You can't wait. Once the temperature drops, the lard inside will become greasy.

Put all the shaomai into the steaming cabinet, and Lin Xu started making vinegar-braised mandarin fish.

This dish has high requirements for mandarin fish. It needs to be killed and cooked freshly to ensure the freshness and tenderness of the fish to the greatest extent.

Once stale mandarin fish is used, the dish will be a disaster.

Remove the scales, gills and internal organs of ten mandarin fish weighing about two pounds each, and cut off the fins at the same time. This can effectively prevent the fins from frying when repeatedly oiled, causing the fish to taste bitter.

While we are packing up, the five-minute countdown of the steam cabinet has ended.

Lin Xuchong said to Ma Zhiqiang:

"Master Ma, please bring out the shaomai from the steaming cabinet and send ten cages to upstairs. We'll see if any relatives want the rest later. If no one wants us, we'll eat it ourselves."

"Okay!"

Ma Zhiqiang opened the steam cabinet and immediately smelled the aroma of lard mixed with green vegetables.

There is also a faint ham aroma.

The aroma of Jinhua ham cut into small pieces is not so strong, and it smells indifferent.

"The boss's craftsmanship is really incredible. The smell makes people salivate."

Wei Gan smiled and said:

"That's a craft that even Chef Qiu praises. It's definitely not simple..."

The two of them took out the Jade Shaomai steamer together and covered it with the matching lid, which can preserve the heat of the steamer and is more hygienic during the serving process.

By the time the baskets of Shaomai were delivered upstairs, Lin Xu had already packed up all the mandarin fish and started changing the knives.

Qiu Zhenhua saw that Lin Xu was no stranger to this dish and wanted to test it, so he asked:

"Master Lin, what kind of knife is suitable for cutting the mandarin fish in this dish?"

"Peony Flower Knife!"

After Lin Xu finished speaking, he used the knife to tilt slightly and cut into the fish meat. When it reached the depth of the ridge bone, he sliced ​​it forward and sideways, so that the fish meat could be opened to the maximum extent and the depth of the fish meat could be deep fried.

The delicious mandarin fish braised in vinegar, even the bones are crispy. The reason is that when changing the knife, the cuts should be deeper, so that the bones can be exposed to the maximum extent, and the hot oil can also fry the bones.
To be continued...