Grilled ribs with green onions?

Shen Guofu had it when he was running business in Shanghai in the early years. It tasted great, especially the soup and the green onions. It was a must-have whether it was mixed with rice or noodles.

To be honest, when Yan Lin said the five million business deal, he didn't feel it at all.

We, Lao Shen, are not short of money either. As long as our son-in-law needs it, let alone five million, fifty million won’t be an issue.

But when it comes to the grilled ribs with green onions, Shen Guofu's greedy mind is immediately drawn out, and the days when he walked around Shanghai doing business also come to mind.

"Let's not talk about business matters for now. Since Mr. Yan ordered grilled pork ribs with green onions, let me Xiaoxu try it and see if he can get Mr. Yan's attention."

It doesn't matter whether it's business or not, but since you want to test my son-in-law's cooking skills, I'm sorry, I will never allow anyone to say that his skills are not good.

Seeing Shen Guofu's confident look, Yan Lin looked forward to today's lunch even more.

Everyone came to the private room, and after sitting down, Shu Yun asked the waiter to pour tea for everyone, while she walked quickly to the second floor on high heels.

"Boss, boss, come out quickly, there is big business!"

Shen Guofu may not care about a five-million-dollar business, but Shu Yun, as the store general manager, cannot.

Five million, even if it is just a simple top-up, the store's sales will increase dramatically.

And judging from what Mr. Yan means, it seems that it is not as simple as recharging.

Maybe this big boss from Shanghai can introduce some high-end customers to the store.

Lin Xugang had just cooked a portion of mutton stir-fried with green onions, and when he saw Shu Yun calling him at the kitchen door, he picked up his apron, wiped his hands, and strode out.

"What's wrong? Didn't the guests invited by my father-in-law come?"

"I'm here, not only I'm here, but I'm also asking to eat the fried pork chops you made..."

Shu Yun was a little excited and told what happened after Yan Lin came in, and then said with an excited expression:

"Five million, boss, you have to find a way to make the grilled onion steaks that Mr. Yan wants to eat. You must not miss this business."

Since its opening, the store has had millions of recharges.

But they are all Mr. Shen and his relatives and friends. For example, Mr. Shen himself contributed 5 million as entertainment expenses for the Shen Group, Mr. Chen contributed 1 million as funds for her personal weight gain, and almost everyone else.

It’s one or two million.

There is no record of ordinary customers recharging millions.

Now, suddenly a five million business deal came down, and Shu Yun, a beauty who is used to seeing big scenes, couldn't help but be a little excited.

"Grilled ribs with green onions..."

Lin Xu rummaged through the points mall for a long time and finally pulled out this dish.

The price of the Excellent Grade Green Onion Grilled Rib is the same as the Fried Pork Chop, which is also 500,000 points. It also comes with a skill task. If you fail to complete it, you will be downgraded.

Since it is related to a business of 5 million, let’s redeem it.

In terms of points alone, the tenfold return rate is worth investing in.

Even if you don’t introduce the business in the end, you should still do it. After all, she bought a gold chain for Dundun, so she should be thanked.

"Consume points to obtain the excellent cooking skills of Grilled Onion Ribs, and trigger the skill task: Ask the host to win the heartfelt praise of ten people in Shanghai for the grilled Onion Ribs dish within 24 hours, otherwise the Excellent Grilled Onion Ribs

Large platoon skills will be downgraded to excellent skills."

Won the heartfelt praise of Shanghai people?

This is more difficult than fried pork chop. For fried pork chop, you only need to change the dining plans of six customers, which adds up to ten people, and they have to be from Shanghai...

Lin Xu had the feeling that the system was deliberately trying to make things difficult for me, Fat Tiger.

But now that the task has been triggered, let’s start making it.

He said to Shu Yun:

"I'm going to start frying the pork chops, and after I'm done frying, I'll make grilled pork chops with green onions. As for whether I can satisfy the boss... I can only do my best."

"You can do it, boss, hurry up and do it. I'll go up and ask Mr. Shen how to adjust the menu."

Since one portion of fried pork chop is served per person, other dishes have to be adjusted, and the original dining plan is suddenly disrupted.

When Shu Yun went upstairs, Lin Xu also returned to the kitchen.

Bring all the marinated pork chops over, replace them with a large oil pan, and replace the three-piece set of flour, egg liquid, and bread crumbs used before with a basin to hold them.

After everything was ready, he started frying the pork chops with Zhu Yong's help.

"I never thought that a big boss with a business worth hundreds of millions would like fried pork chops. Fortunately, you do, otherwise we would have to go to Dicos or KFC to find a chef to save us."

While Zhu Yong was dripping, he took a tong and quickly turned over the pork chops that had been shaped in the oil pan. At the same time, he punched out the bread crumbs floating in the oil pan and put them into a leaky bowl to control the oil.

Lin Xu asked curiously after seeing it:

"Is it useful to keep those bread crumbs?"

"Lu Lu likes to eat fried things like this. I plan to spread them into pancakes and let her eat them for dinner."

Tsk tsk tsk, what a good man.

However, these bread crumbs are full of fat. If you eat too much, you will easily gain weight, right?

Cut the fried pork chop into strips two to three centimeters wide and put it on a plate. Add a small dish of spicy soy sauce and you can serve the fried pork chop to the guests.

After the pork chops are fried, there are still five or six marinated pork chops left in the basin, which can be used to make grilled pork chops with green onions.

In fact, the name Grilled Scallion Ribs is not quite accurate. It should be called Scallion Ribs, because the preparation of this dish is exactly the "?" technique in Chinese cooking.

The so-called? is a cooking method that involves frying first and then stewing with a small amount of soup.

Dried prawns, garlic, small yellow croaker and other dishes in Shandong cuisine all use this technique.

Since we are going to make green onions now, it is natural that the participation of green onions is indispensable.

In China, when it comes to eating onions, everyone will think of the land of Qilu.

Not only are the green onions grown there second to none in the country, but they are also very good at eating green onions. Local children even mistake the green onions for sugar cane and eat them.

However, at the terminal station of the Yangtze River hundreds of kilometers away from Shandong, people in Shanghai are also very wild about eating green onions.

Yangchun noodles, scallion noodles, scallion bibimbap, scallion pancakes...a series of Shanghai delicacies are inseparable from the garnish of onions, and unlike Shandong, Shanghainese's favorite is scallions.

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Spring onions have a low spiciness and strong aroma. No matter what dish you are cooking, it is right to add some spring onions.

Lin Xu picked up half a basket of peeled and washed green onions from the vegetable washing area. These green onions weighed about three or four kilograms, which was enough for half a day of Linji Cuisine.

But the half basket of green onions is only enough to make a few slices of green onion grilled ribs.

If there were two more slices of pork chop, these green onions wouldn't even be enough.

From this we can see that the people in Shanghai love onions as much as the big men in Qilu.

"Holy crap! Is this dish made with pork chops or green onions?"

When Wei Gan saw that Lin Xu had taken away so many green onions, he quickly asked the chef to peel some more and wash them.

Lin Xu said:

"Use onion flavor for pork chops. The more onions, the more delicious the pork chops will be."

Wei Qian was surprised when he heard this. He always felt that his family had a new opponent when it came to eating onions.

However, people in Shanghai despise green onions and only like to eat small onions, but the big men in Qilu always think that green onions are so cute, and they are still enjoyable to eat green onions that are taller than a person.

Cut the scallions in the middle, and pack the scallions and leaves separately.

Then set up the wok and start cooking.

Pour oil into the pan. The amount of oil should be more than usual for cooking. After the oil is hot, put the marinated pork chops into the pan for frying.

This step is to lock in the moisture in the pork chops and keep the pork chops tender and juicy.

When frying, the oil temperature should be high, so that the surface of the pork chop can be fried to a final shape as soon as possible. When both sides are fried, use tongs to take the pork chop out of the pan, and then fry the next piece.

All the pork chops are fried, spread the sliced ​​scallions on the bottom of the pot, and start frying the scallions.

The sight of half a pot of scallions spread in hot oil for frying made Lin Xu easily think of boiling scallion oil and cooking oil.

That's why when making these two kinds of seasoning oil, onions are put into the pot in bundles like this.

The scallions are delicate and tender, and the white color of the scallions is quickly fried until they collapse.

Put the scallion leaves in and fry them briefly, then add half a frying spoon of dark soy sauce, half a frying spoon of light soy sauce, half a frying spoon of rice wine, a small handful of rock sugar, and a small bowl of water.

Cook for a while, spread the fried pork chops on the green onion leaves, cover the pot, and simmer over medium-low heat.

The so-called medium-low heat is to lower the heat on the basis of medium heat, so that the flavor of the onions can be soaked into the pork chops while also keeping the pork chops fresh and tender.

If you use high heat, by the time the pork chops are done, the meat will probably be too old to bite.

"This seasoning looks quite simple. I'll wait and see how it tastes when it's cooked. If it works, I'll make it for Lu Lu too, so that she can experience the exquisiteness of Shanghainese people."

Zhu Yong is very attentive every time he cooks new dishes.

He always wanted to learn how to cook it for Lu Lu, but every time he did this, Wei Qian couldn't help but laugh at him.

But Wei Qian rarely said anything today.

Because he was kept far away from Song Tiantian while riding a bicycle for several days in a row, he felt a bit short of heroism and was afraid of being killed when he mocked Zhu Yong.

Lin Xu said:

"The characteristic of our cuisine is the rich red sauce. If soy sauce can be put in the dish, salt will not be added. If there is too much soy sauce, sugar will be used to bring back the taste. Basically, it is the same routine."

Grilled pork ribs with green onions is considered a home-cooked dish in Shanghai, and the seasoning is almost the same in every family.

If you like sweetness, add more sugar; if you don’t like it, add less sugar.

Today, Mr. Yan, who was entertaining Mr. Yan, was from Shanghai, so Lin Xu deliberately put in more rock sugar. According to his own taste, cutting the sugar in half would be too much.

Soon, a rich aroma wafted out of the pot.
To be continued...