In the kitchen, Xie Baomin set up the oil pan and started cooking.

"Brother, don't you need to prepare side dishes?"

Lin Xu was a little curious and remembered that when eating this dish in a restaurant, there would be many side dishes, the most typical ones being green and red bell peppers, onions and other ingredients.

Although it looks good, it looks like a big plate full and very affordable.

Once you start eating, you will find that there is not much kidney meat on the plate, just the side dishes.

Xie Baomin added some cooking oil to the pot again after sliding it:

"Today, this is a one-pot dish. Apart from chopped green onions, no other side dishes can be put in. In order to reduce the difficulty and cost, restaurants will cook them separately. First, oil the kidneys, and then fry the stuffing and garnishes.

Dish, finally add the oiled kidneys, season and serve.”

One-pot dishes test your cooking skills.

Generally, the chefs in restaurants do not have such high cooking skills, and they cannot add side dishes to reduce costs, so they cook them separately.

In addition to kidneys, similar dishes include fresh liver, chicken gizzards and other dishes.

After saying that, Xie Baomin put his hand on the pot to test the temperature, but it was still a bit insufficient. He turned his face and reminded Lin Xu:

"The hot kidneys in Sichuan cuisine are very similar to this. If you want to cook it in one pot, you have to mince the bean paste and marinate it in the kidneys, so that the kidneys take shape and the red oil is fried."

One-pot dishes are basically like this.

But hotels rarely do this, after all, the cost is there.

It is only right to add some side dishes to reduce costs.

The oil in the pot is finally hot.

Xie Baomin poured the kidney flower into the pot, then threw the small basin aside, grabbed a towel and held one of the ears of the double-eared wok.

The other hand grabbed the spoon and stirred it around in the pot, spreading out the bunched waist flowers as much as possible.

Then shake the wok with one hand and use a spoon to quickly stir the pot with the other hand.

The kidney flowers in the pot curled quickly under the action of high-temperature hot oil, and the flower knife also exploded in all directions.

After all the isosceles flowers are formed, the surface will completely change color under the action of high-temperature hot oil.

At this time, pour in the prepared sauce.

Continue to stir-fry quickly so that the sauce hangs evenly on the kidney flowers.

When there is no soup at the bottom of the pot, quickly move away from the stove with the wok in hand, take it out of the pot and put it on a plate.

The whole process only took more than seven seconds, but Xie Baomin operated it in a busy and unhurried manner, and even took the time to observe the door when the pot was out.

Then he felt excited all over.

I found out that my junior brother-in-law’s father-in-law came over again at some point.

Boss Shen, Boss Shen, are you planning to have a second child?

Why is the demand for this kind of exciting dish more urgent than that of Lao Xie?

"Thank you for your wonderful craftsmanship, Master! It's rare to see this kind of stir-fried kidneys that is ready in one pot. Today is really an eye-opener."

Shen Guofu gave a thumbs up, but this time he did not serve the food on the table.

Because when the big boss saw Qiu Zhenhua in casual clothes, he realized that these dishes may not be prepared for him. Maybe these Diaoyutai head chefs are here to support his son-in-law.

It would be inappropriate to carry this away again.

Lin Xu explained to him:

"Dad, there is a supplier who has ordered a roasted whole lamb to treat senior brother and the others to dinner."

Upon hearing this, Shen Guofu blushed:

"I'm sorry just now, Master Xie, those two dishes..."

Chef Xie waved his hand:

"Damn, the food is ready for you to eat. Take this plate of kidney flowers away too, Boss Shen. In two minutes, the kidney flowers will become too old and you won't be able to eat them anymore."

Kidney is too delicate an ingredient.

You must eat it quickly after frying, otherwise the remaining heat will make the dish stale and taste worse.

Shen Guofu really wanted to try this kidney flower without side dishes, but since it was a dinner party, he had better not join in the fun. If he wanted to eat it later, he could just let his son-in-law cook it.

When he was about to refuse, Lin Xu handed over the plate of food:

"Dad, take it away and eat it. I will make them a dish of raw fried kidneys later. The taste is not inferior to the stir-fried kidneys."

A big waist?

Xie Baomin, who was lamenting that yet another gas station had been robbed, suddenly had his eyes lit up.

"Junior brother, when did you learn to make explosives?"

"Chef Guo taught me this when we were engaged last time."

At that time, Lao Dai had already taught him how to make boiled fish, but he was driven away by Guo Weidong because he failed to turn on the range hood, causing the back kitchen of Building 10 to choke and no one could enter.

The fried fish fillet that Dai Jianli wanted to teach was also snatched away by the furious Guo Weidong.

"In that case, let's show it off. When Lao Dai comes later, let him make another hot waist flower."

Stir-fried kidneys, raw fried kidneys, and hot stir-fried kidneys. Although these three stir-fried dishes make people confused by their names, they are very different in taste.

Stir-fried kidney flowers are a typical Shandong cuisine, with a salty and fresh taste and a slightly sweet aftertaste.

Hot Kidney is a typical Sichuan dish, spicy and rich in flavor.

Although raw fried kidneys is also a Sichuan dish, it does not use bean paste, but is cooked with pickled peppers or chopped peppers. If you like sourness, you may even add some pickled ginger and pickled radish, which tastes sour and spicy, and is an appetizer for your meal.

At this moment, there are only two pork kidneys left in the foam box, which is not enough to make so many dishes.

Lin Xu said to the car boy:

"Ask Boss Hu to send some pork kidneys over quickly. Don't make the quantity too small, at least ten."

When Shen Guofu heard that his son-in-law had exchanged his own dishes and that pork kidneys would be delivered later, he took the plate from Lin Xu's hand and returned to his seat with a bang.

After taking a seat.

He couldn't wait to pick up a chopstick and put it into his mouth.

The kidney flowers are in the shape of wheat ears, with a thin layer of juice hanging on them, making the kidney flowers look oily.

After entering the mouth, the salty taste spreads in the mouth.

Because there is a layer of dry starch hanging on the surface of the kidney flower, it tastes tender, smooth and crispy.

It is indeed made by the head chef of the state banquet. It takes the advantages of kidney flowers to the extreme.

Take a bite of kidney flower, then pick up the wine glass and take a sip of white wine.

So happy!

While he was eating, Shen Guofu suddenly remembered the raw fried kidneys that his son-in-law had just exchanged with Chef Xie, and he couldn't help but look forward to Shu.

I must try it when I have time.

The spicy and sour kidney flower will make you drink it just thinking about it!

In the kitchen.

Lin Xu carefully tore off the transparent film on the surface of the pork loin, then placed the pork loin flat on the cutting board, sliced ​​it in with a kitchen knife, and cut the pork loin in two.

The series of pussies inside the pork loin are revealed.

This is the source of the pungent smell of the pork loin, so you have to squeeze the tender pork loin with one hand and carefully slice it off with a kitchen knife with the other hand.

The nuggets must be sliced ​​cleanly, otherwise the dish will be completely unpalatable.

After slicing, wash the pork loin again to prevent the smell from being left on the surface of the pork loin when slicing.

Then put the pork loin on the chopping board and start cutting.

Only when the pork kidney is marked with flower knife can it be called kidney flower.

It is still a wheat flower knife suitable for pork loin. After beating it, Lin Xu soaked it in clean water to remove the odor and blood from the pork loin.

Taking advantage of this time, he went to the storage room to get some pickled peppers and pickled ginger, and began to prepare the ingredients for raw fried kidneys.

While he was busy, Che Zi came to the kitchen with a box of pork kidneys, followed by Dai Jianli and Guo Weidong who came to the banquet.

"I'm going to choke you, what are you doing with all these kidneys?"

Dai Jianli became curious when he saw the pork loin carried by the driver. He looked at Xie Baomin, then at Lin Xu, and then lowered his voice and asked:

"Who is this? Lao Qiu?"

Qiu Zhenhua, who was cooking loach and yam not far away, immediately walked over with a kitchen knife in his hand:

"Lao Dai, are you in trouble again?"

Despite Chef Qiu’s elegant and easy-going appearance.
To be continued...