Of course Lin Xu knows this, and people in the capital have strong feelings and strict judgment standards for dry croquettes, so the store has never served them.

Dishes that do not reach the level of excellence are not allowed to be introduced in the store to avoid being found faulty.

According to Dou Wenjing, during the Spring Festival, many UP owners from out of town come to visit the store, and some people do live broadcasts, which makes it quite stressful to introduce new dishes.

If something is wrong, it will be great fun.

Uncle Gao didn't start cooking directly. Instead, he took two heads of garlic and started peeling them.

He said:

"When eating dry croquettes, in addition to the traditional salt and pepper, they are usually served with tiger sauce. This is a bit unorthodox and only the real old Beijing people know about it."

Tiger sauce?

I know that tiger food is available in the northwest, northeast, north China and other places. The cooking methods are different in different places, but they are all very appetizing.

Xie Baomin said from the side:

"Junior brother is not from Beijing, so I didn't know that tiger sauce is normal. The name of this thing is quite domineering, but in fact the method is quite simple. Just mince the garlic, mix it with thin yellow sauce, and then drizzle some sesame oil."

As soon as he finished speaking, Uncle Gao, who was peeling garlic, said:

"Since we're talking about how to do it, do you even want to spare a hand for your junior brother?"

Xie Baomin said immediately:

"No, no, no, I forgot that junior brother doesn't understand this. The tiger sauce must be made two or three hours in advance, so that the spicy flavor of garlic can be completely integrated into the yellow sauce, so that it is delicious."

Compared with the previous production process, the following paragraph is the focus.

Because it’s easy to search for the recipe, but most people don’t talk about marinating in advance. After all, since ancient times, traditional craftsmen like to save a little bit.

Masters who teach cooking online often make this mistake.

In the end, laymen watched the fun, but those who wanted to learn made completely different dishes.

In addition to the chef keeping his hands, the second reason is that the people who made the video don’t understand cooking. They only pursue beauty, control the duration, and cut out steps that they think are unimportant, so that netizens learn a superficial lesson.

In many tutorials, one more sentence and one less sentence can produce different results.

For example, when using rice wine to cook Dongpo pork, braised pork and other dishes, the cook did not mention that he could not cover the pot directly after adding the wine, or he did but was cut off later, resulting in netizens not learning the essence.

The cooked meat either has a peculiar smell or is sour, and it does not taste as delicious as shown in the video.

Of course, this will not happen with Lin Xu’s videos, because all videos are either edited by him or edited by others and reviewed by him.

Even Happy Media’s dish videos will be specially reviewed by Qiu Zhenhua, Guo Weidong, Xie Baomin, Dai Jianli and others after the editing is completed.

Make sure everything is correct before uploading the update.

Uncle Gao washed the peeled garlic, removed the roots one by one, patted it, and then chopped it into minced garlic with a knife.

Then put it into a large bowl, add three spoons of thin yellow sauce and one spoon of sesame oil.

Stir evenly, cover with plastic wrap and put in the refrigerator to start marinating.

After doing this, he roasted some Dahongpao pepper, crushed it and sieved it, added twice the salt, added some MSG, and a simple salt-and-pepper dipping sauce was completed.

After the dipping sauce was ready, he brought a piece of front leg meat:

"When making dry croquettes, whether it's front leg meat or hind leg meat, it must be a hard piece of meat. This kind of meat is delicious. If it is soft meat, it will be too glutenous and the taste will be uninteresting."

He sliced ​​off the pig skin, roughly cut the meat, and then chopped it into rice-sized pieces.

"Dry croquettes are different from lion's head. Lion's head requires the meat to be the size of pomegranate seeds, but dry croquettes only need to be the size of rice grains. Too large or too small will affect the final entrance effect."

Lin Xu nodded, indicating that he remembered.

Once the meatballs are out of the pan, use the cooking learning card to learn this dish.

It will be introduced in the store together with other dishes such as salted duck.

When opening a store in the Beijing area, you have to serve dishes that locals like to eat.

Not only the dry croquettes, but also the roast duck has to be on the list this year, and it has to be perfect, putting Lin Kee’s roast duck directly in the first echelon.

Let customers feel that their money is well spent when they eat roast duck, instead of like some restaurants where after going there once, they will never go there again in their life.

After mincing the meat filling, Uncle Gao poured some onion, ginger and pepper water into it, and added a small spoonful of salt, a small spoonful of five-spice powder, and a tablespoon of thin yellow sauce.

Is this enough?

Lin Xu asked curiously:

"Put in so much ingredients at once, why don't you beat it vigorously?"

Xie Baomin smiled:

"Junior brother, you really don't know much about dry croquettes. This thing is different from lion head and Sixi meatballs. You can't stir it up, and you can't even stir it too much. Only when you eat these balls can they be crispy on the outside and tender on the inside.

Just lick it with your tongue and it will melt."

Really?

Lin Xu really didn’t know there was such a thing.

He just felt that the usual deep-fried meatballs and fishballs required a lot of effort.

I took it for granted that the same goes for dry croquettes, but I actually got it wrong.

Fortunately, we didn't buy new ones in the store, otherwise the car might have flipped over.

Uncle Gao beat another egg into the meat filling, and then gently stirred it in the basin with his hands to mix the seasoning and meat filling.

When stirring, first stir a few times upright, and then stir a few times backwards, so as to avoid the occurrence of gluten in the meat filling to the greatest extent.

After the meat filling is mixed, Uncle Gao sets it aside to marinate to make the meat filling more flavorful.

Then he started to prepare other dishes.

Xie Baomin washed his hands and did not continue to make dumplings, but was preparing to make other dishes.

Master is getting older, and today’s dinner is his wedding banquet, so we must make it as sumptuous as possible.

Lin Xu was making dumplings. In the living room outside, Su Peipei was talking to Lucy about teaching. Obviously, this foreign aunt really wanted to enter the education world.

Luo Shan was sitting on another set of sofas, seriously asking Shen Jiayue about Long Qishan's situation.

"Is there still a shortage of funds? Traditional car rental has been ruined by those small rental companies. I am going to invest in other industries to try."

Since Yinzhou's scenic spots include mountains, rivers and horse farms, plus it is a tourist city, Luo Shan thought she could invest a sum of money to give it a try.

Shen Jiayue is not very clear about this:

"I don't get involved in business matters. I just eat, drink and have fun... How about I call my mother-in-law and ask about the situation."

Luo Shan waved her hand and said:

"No, when Xiaoshuai and I go to Spring City in two days, we will stop in Yinzhou to visit the scenic spots and drop by."

We will be relatives from now on, so we should move around more.

Shen Jiayue was a little curious:

"Are you and Master going to drive to Spring City?"

I remember that their RV was parked in Spring City. They had to drive there, thousands of kilometers away, which was a test for both the driver and the passengers.

"If you don't want to drive, let's charter a plane... Yinzhou also has an airport. Let's stop there for a while."

Charter flight...

Shen Jiayue felt that although her family was quite wealthy, they never chartered flights.

I didn’t expect my wife to be so heroic.

But if there is an airport in Yinzhou, wouldn’t we be able to take a chartered flight next time we go back?

It just so happens that Yan Bao is going to go too, so we can just charter a small plane then.

Thinking of this, she said:

"Let me know in advance when you are going to go, and I will ask my father-in-law and mother-in-law to pick you and Master up at the airport... By the way, Master, Aunt Lucy... she won't go, right?"

You have to ask clearly whether it is two people or three people. If three people go together, you have to ask your mother-in-law to arrange the place where you will stay.

Luo Shan glanced at the foreign girl not far away who was chatting with Su Peipei in English:

"She will go to Peking University to be an English teacher soon, but she can't go even if she wants to."

When she said this, the master's wife's voice was filled with pride.

Obviously, she deliberately put it here to kill people.

Lucy, who was chatting, slowly raised her middle finger, and then continued to inquire about the precautions for pure English teaching.

Four o'clock in the afternoon.

Uncle Gao is carrying a small pot of prepared potato starch, preparing to make dry croquettes.

And Lin Xu is also ready to use the cooking learning cards...

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Chapter completed!