"Dad, please drink less. There will be some appetizers tonight."

Seeing that his father-in-law was about to use Wuliangye to "disinfect" the grilled fish, Lin Xu quickly stopped him.

Just kidding, the toast I just drank, coupled with the drinks I had with my grandpa and Geng Lishan in the private room, my father-in-law and dad must have drank more than eighty taels today.

If you keep drinking this, you will probably have to be sent to the hospital emergency room soon.

Shen Guofu picked up a fish, tore it open in the middle with his hands, and handed half of it to Lin Hongqi. He took the other half and put it into his mouth, took a bite, and immediately gave his son-in-law a thumbs up.

"Oh, this fish bone is very crispy and tastes good. Xiaoxu will decorate it for me later. After dancing in the evening, I still want to chew something. Isn't this grilled fish just right?"

If you want to eat this grilled fish, then all your efforts are basically in vain.

Although crucian carp has low calories, the grilled fish is filled with sugar and honey. It is also smoked with sugarcane bagasse for a while before it is grilled, so the calories are much higher than normal crucian carp.

The most important thing is that once grilled, the portion of this small crucian carp is small. Once you start eating, you won’t be able to stop the car without a few.

After eating three or five small fish, I wanted to have a glass of beer again.

If you come and go again, you will lose more and more weight.

Lin Hongqi also didn't expect the fish to be grilled so well. It smelled so fresh and fragrant, with a tantalizing caramel flavor in the middle.

After eating it, the crispy outer skin has a subtle sweetness.

The fish inside is grilled slightly dry and tastes very chewy.

My in-laws are right, this fish is really suitable for drinking.

"In the evening, we make braised fish offal with soy sauce, spicy fish scales, stewed fish head with tofu, and salt and pepper fish bones. There are many dishes to go with wine, and they are no worse than this grilled fish."

Lin Xusheng was afraid that his father-in-law and dad would get drunk and drink two ounces.

He picked up a small bamboo basket, filled it with most of the grilled fish that exuded a rich and delicious aroma, and handed it to Shen Guofu:

"Since it's delicious, let everyone try it too. It's still a little hard right now after it's baked, but it will taste better after it softens."

Well, I might not be able to stop two drunkards.

But it doesn't matter, just let my mother-in-law and mother take care of them.

Professional matters must be left to professionals.

Shen Guofu held half of the fish in one hand and chewed it slowly, and walked out of the kitchen with a bamboo basket in the other hand. He and Lin Hongqi went to share the delicious food with his family upstairs.

After they left, Lin Xu sat in front of the oven, picked up a small grilled fish and tasted it.

Well, this dried fish is indeed good. The rich aroma and strong taste are indeed quite addictive. It’s no wonder that my father and father-in-law wanted to buy two taels after tasting it.

While he was sighing with emotion, Dai Jianli, whose cheeks were rosy after drinking, walked in.

"Brother Lin, your grilled dried fish... I'll go, is this going to be upgraded?"

He originally wanted to order the dried fish at noon to drink as a snack in the evening, but when he saw Lin Xu's grilled open-back crucian carp, he immediately changed his mind.

This little fish is much more attractive than those fish fillets. If you eat it all at night...

Dai Jianli, a music player, immediately said:

"Can you give me some dried fish? I'll use the dry dish as a dipping sauce in exchange. I don't want it for nothing."

How to make dry dish dipping sauce?

Lin Xu's curiosity was suddenly piqued.

As for other things, he really has no interest in it, but as for dry dish dipping sauce, Linji Food really lacks a soulful dipping sauce now. If he can learn how to make it, the dry dish dipping sauce in the store can be replaced.

With unified standards, the dipping sauce for roasted whole lamb can also be further upgraded.

The store now makes roasted whole lamb and uses the excellent dipping sauce that comes with the roasted whole lamb.

If it were replaced with the perfect dipping sauce made by Dai Jianli, the taste would be even better.

Lin Xu smiled and said:

"Then I'll just wait for Chef Dai's guidance."

Dai Jianli waved his hand:

"It's not about giving advice, it's just about learning from each other, but we can't make dry dishes and dipping sauces now. I'll let you know when we do it in Building 18 in a few days."

Although this dry dish dipping sauce seems simple, every processing is a big project for Dai Jianli.

Now Lin Ji Gourmet's kitchen does not have all the ingredients and matching kitchen utensils, so I just call Lin Xu over next time I cook it and let him watch the whole process.

Lin Xu didn't expect that making a dry dish dipping sauce would be so troublesome.

But it was nice to be able to observe the whole process, so he agreed without saying a word:

"How many kilograms of dried fish do you want, Chef Dai? I'll have someone buy some more crucian carp and bake it for you again."

There is nothing else to say, but grilled crucian carp is not a problem.

This thing is low-cost, and it uses the residual heat in the oven when baking. It can bake a large pot at a time, so Lin Xu asked how many kilograms it was.

In the face of perfect cooking techniques, even thousands of kilograms of dried fish, let alone dozens of kilograms, is a good deal.

Dai Jianli smiled and said:

"No wonder Brother Lin drank one glass after another when he was toasting today. It turns out that you are an honest person like me... I just use packed lunch boxes to decorate. I am usually too lazy to do it, but when I saw your skills,

A little bit greedy."

While talking, he picked up a piece of fish that was grilled until it was crispy and golden, tasted it, and then changed his mind:

"Pack two boxes. This seasoning is much more delicious than before."

Lin Xu: "..."

It was for cats before and there was no way to season it, but you two robbed it all like bandits, almost leaving Dundun hungry.

He placed the unfinished crucian carp on the grilling net and put it into the roasting duck oven again for roasting.

After finishing all this work, he packed the fish fillets that Dai Jianli asked for, and also packed a box of preserved fish, which made this "honest man" so happy that he wanted to treat Lin Xu to Jiang Tuan.

Next, Lin Xu continued to grill fish and make preserved fish.

After Shen Guofu sent his relatives and friends away, he got into the business car driven by Zoucheng and took Lin Hongqi and Tan Yajun home to play billiards. Han Shuzhen also took Chen Meijuan to experience the high-end spa in Beijing.
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The celebration is over, what should everyone be busy with?

But it’s different online.

Under the topic of Lin Ji's food, netizens who came to participate in the celebration began to exert their efforts.

Big Pig Head on Willow Tops in the Moon: [Picture] [Picture] [Picture] [Picture] The roasted suckling pig I had at Lam Kee today, dipped in sugar, was really good!

This chapter is not over yet, please click on the next page to continue reading!

The little kitten is in a bad mood: [Picture] In fact, it goes very well with caviar. Thank you, Boss Lin, for your hospitality.

The 200-pound cutie: [Picture] [Picture] I prefer the pot-wrapped pork made by Boss Lin, it’s more delicious than the ones I eat at home.

Girl, your boyfriend is gone: [Picture] [Picture] Nominate and praise the white jade lotus root made by Boss Lin. After eating this dish, I really have no regrets in this trip.

Sorry, I'm a police officer: [Picture] [Picture] [Picture] Doesn't Lin Ji's roasted whole lamb deserve a name? It's so delicious, I want to eat it again.

The spring breeze cannot blow you away: You ***** just chat, can you stop posting pictures? Is it good for you to make me greedy to death?

……

In the evening, Lin Xu began to prepare dinner.

After preparing a few delicious dishes, Lin Xu brought over the fish offal that he dug out when making preserved fish.

The gall has been removed from these internal organs by the cooks, and the fish intestines have been cut open and cleaned. Now all you need to do is start cooking.

He originally planned to make a sauce stew.

But when I took it out of the basin and put it on the eucalyptus board, I realized that the amount of fish offal was a little too much. If I just made the sauce to braise the fish offal, it would be wasted if I couldn't finish it.

He thought for a while, then took out a set of fish intestines and picked out a few pieces of tofu-like fish oil, preparing to make a fish intestine omelette to try.

This is the inspiration he got from the whitebait omelette dish.

The fish intestines are tender and smooth, and when fried with eggs, there should be unexpected effects.

As for the fish oil, it is intended to increase the flavor of the fish intestine omelette and make this dish more delicious.

In order to prevent mistakes when doing it, he specifically asked Zhu Yong:

"What are the steps for making fish intestine omelette?"

This is a delicacy that Zhu Yong knew when he was a child. He said without looking back:

"First fry the fish intestines to remove the odor and fishy smell, then mix the fish intestines into the egg liquid or simply pour the egg liquid into the pot. As long as it can be spread into a pancake, there is nothing else to worry about."
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Gee, it’s just as I guessed.

Whitebait is soft and tender and can be placed directly in eggs.

However, fish intestines have a strong odor. Only frying them can effectively remove the odor. At the same time, it can also make the fish intestines taste better and taste more delicious and smooth.
To be continued...