While chatting, Lin Xu remembered that Shen Jiayue was going to pack dishes to deliver to her grandma's house at noon, so she said to Dai Jianli:

"Brother Dai will make two more when he makes crispy grilled crucian carp later. Yueyue and I are going to my grandma's house for lunch at noon. We don't have time to cook, so we are going to pack some and take them there."

When Dai Jianli heard this, he immediately said:

"No problem. I just saw that Lao Huang sent several kilograms of crucian carp. I cooked them all."

After saying that, he very arrogantly picked up the small trumpet used to maintain order, stood on the stool and gave instructions to everyone:

"Remember to make one or two extra servings of all the state banquet dishes this morning. Brother Lin is going to pack up to visit relatives. If you don't cook it for him, you are not giving me face. If you are not giving me face, you are looking down on Lao Xie, and looking down on Lao Xie is nothing.

I don’t need to say more about the outcome, right?"

Lin Xu's head was filled with black threads.

I understand the logic, but how do you put this logic together?

If I don’t give you face, why does it have anything to do with looking down on my senior brother?

Song Dahai was speechless:

"Even if we do it, we will do it for Brother Lin. Does it have anything to do with you, Lao Dai? Come down quickly, you will be treated like a contractor, and you will not be embarrassed..."

Dai Jianli lowered his head and glanced at him, then continued speaking with the loudspeaker:

"Old Song, from my perspective, your baldness is probably hopeless..."

Everyone burst into laughter, and Lao Song couldn't help but punch Dai Jianli a few times, driving the guy off his chair.

Soon, everyone was in shooting mode.

Lin Xu took a few baby chickens sent by Lao Huang and started making fried chicken.

This is a dish similar to oil-soaked squab. The preparation of the whole dish is very simple. First, marinate the chicken thoroughly, then fry it in a pan until it is cooked like fried squab, and finally cut it into pieces and dip it in spicy soy sauce.
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The chickens that Lao Huang delivered today are all free-range chickens, which are very tender. Only in this way can we ensure that the chickens can be fried well.

Lin Xu first rubbed the chicken with salt to clean the dirt from the chicken skin and abdominal cavity, and then washed it with water to clean the salt particles from the chicken.

Then pick up the kitchen paper and wipe the moisture inside and outside the chicken's body.

Without raw water, the chicken can be marinated faster and the effect will be better.

Lin Xu poured some light soy sauce on the chicken, mixed with onion, ginger, and pepper, and smeared it all over the chicken. Then he poured some rice wine on the chicken, focusing on the buttocks and other parts of the chicken to remove the odor of the chicken.

After finishing this, he covered the chickens with plastic wrap, sent them to the refrigerator and marinated them at low temperature.

While the chicken was marinating, Lin Xu had nothing to do and watched Dai Jianli making crispy grilled crucian carp.

Cut off the scales and gills of about half a pound of crucian carp, cut it open from the back, clean the internal organs and the black membrane in the abdominal cavity, cut a knife into the thick part of the fish's spine, and marinate it briefly with rice wine, green onion and ginger.<

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While the fish was being marinated, he set up a frying pan and started to heat the oil.

By the way, I also cut onion, ginger, red pepper and other ingredients.

When the oil is hot, Dai Jianli shakes the marinated crucian carp by its tail, then puts it into the oil pan and deep-fries it over high heat.

To make crispy grilled crucian carp, the first step is to thoroughly fry the surface of the fish so that the fish meat will appear more tender. At the same time, the fish bones can also be fried thoroughly to the point where the bones are crispy and the meat is tender.

The crisp in crispy grilled crucian carp refers to the crispy bones of the fish. You don’t need to spit out the bones when you eat it. The production process is almost the same as crispy crucian carp with crispy hairtail.

The longer the fish is fried, the drier the outside will be. After it is put into the pot and cooked, it will be able to absorb more soup and taste more delicious.

Soon, the fish in the pot was fried to a certain shape, and Dai Jianli put in another fish.

He did not put them in at the same time, because that would cause the temperature of the oil in the pot to drop quickly. Instead, he fried one fish and then put the other one in, so that the temperature in the pot was always high, so that the quality of the fried fish would be high.

Not long after, when the fish is fried in place, take it out and put it in a large colander to control the oil.

All the fish were fried once. Dai Jianli took a large casserole, spread half of the chopped green onion and ginger on the bottom of the pot, placed the fried crucian carp, and put the remaining half of the green onion and ginger shreds on the fish.<

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Pour in the broth, then add salt, sugar, balsamic vinegar, rice wine, light soy sauce, dark soy sauce, and bring to a boil over high heat to allow the alcohol in the pot to evaporate and take away the odor.

Then reduce the heat to low, cover the pot and start simmering.

"It takes about two hours, that is, by lunch time, the fish will basically be ready."

The fish meat needs to be dried so that the flavor can be completely immersed into the fish meat. This way, the authentic crispy grilled crucian carp will taste more delicious.

At this time, the crispy grilled crucian carp was no longer attractive. Lin Xu walked next to Xie Baomin again and watched him making drunken fermented fermented shrimps.

According to the current state banquet standards, this kind of raw and pickled dishes cannot be served at the state banquet.

But it was my first time to hold a state banquet and I lacked experience. Even the Yanjing Hotel did not have a Huaiyang cuisine chef. It was a chef invited from the old Huaiyang restaurant Yuhuatai.

But the more hasty it is, the more it shows that everything was in ruins when New China was founded.

The fermented bean curd drunken shrimp uses river shrimp. Remove the shrimp guns, shrimp whiskers, and shrimp legs, pull out the shrimp threads, and then add it to the rice wine to make it drunk.

When eating, it is dipped in marinade prepared with fermented bean curd, sesame oil and other condiments. It tastes very delicious.

Xie Baomin took the kitchen scissors and quickly packed the river shrimps. Seeing Lin Xu coming over, he pointed at the packed river shrimps and asked:

"Is it enough to leave two pounds for you later? If not, I will add more. Anyway, if you leave any more here, they will be eaten up. Why don't you suffer for the master chefs who are waiting to open the table?"

Lin Xu: "..."

If they hear your words, they will remember them on Master.

But according to Master’s temper, he won’t take it to heart at all.

He said:

"Enough is enough, even if you eat too much, you can't finish it. Very few people eat drunken shrimp now, and everyone may not be able to get used to it."

"You'll definitely get used to it. The reason why fermented bean curd is added to this dish is to cater for the tastes of northerners, especially people from the capital. For people who grew up eating bean curd, they won't be able to stop after one bite."

Fermented bean curd can suppress the fishy smell of shrimp to the maximum extent and bring out the freshness and sweetness of shrimp meat.

For people in the Yangtze River Delta who are used to eating drunken shrimp, this is simply unnecessary, but northerners are not used to it, so they have to add some fermented bean curd to taste.

Xie Baomin asked:

"Let him cook more of whatever dish you think is delicious. Don't be embarrassed. We are all our own people, so you're welcome."

Lin Xu was not polite, because now everyone specially prepared more dishes.

For example, Guo Weidong is making braised shark's fin. In order to prevent not eating enough, he even asked Cheng Jianshe to bring some soaked shark's fins from the back kitchen of Yanjing Hotel. These shark fins, combined with the ingredients provided by Lao Huang, are enough.

There is a small basin.

In this case, Lin Xu didn't need to explain anymore, and even planned to pack less to prevent the staff here from not having enough food. After all, everyone has been looking forward to this table of food for a long time.

While everyone was making it, not only Lin Xu was wandering around because of marinating the chicken, but Wu Shouye, who was in charge of cooking the cucumber strips, was also busy at the moment.

Although braised cucumber strips are considered a cold dish, they are more demanding than hot dishes. They cannot be made in advance. It is best to make the cucumbers before serving, so that the taste will be fresh and delicious.

If cooked in advance, the cucumbers will become wilted and not taste fresh, and the dried chili segments simmered in hot oil will not have a spicy and tangy flavor.

So Wu Shouye watched others busy, but he himself acted like a loser.

Qiu Zhenhua is in charge of Thousand Layer Oil Cake, which is his unique skill. He makes it smoothly and makes people feel comfortable.

At 11 o'clock in the morning, Lin Xu returned to his stove and began to prepare the classic dish for the first banquet of the founding of the People's Republic of China - chicken in oil!

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Chapter completed!