Seeing Song Dahai, Dai Jianli, who was quite proud at first, immediately changed his tune:

"Oh, I said that the magpies were howling on the tree at the door early this morning. It turns out that it is me, Brother Song, who is here. Brother Lin, don't you know? In my last life, Brother Song was the Songjiang of Liangshanbo, and the two of us were so righteous.

A knife in the ribs..."

Song Dahai kicked him angrily:

"Gungungun, why are you showing off your chicken cakes here again? When will you compete with me in fish cakes?"

Dai Jianli laughed:

"Then I am not an old man who eats arsenic and is tired of living... Come to Brother Song and try this soft roasted chicken cake to see if it is as delicious as the soft roasted tofu."

After speaking, he looked in the direction of the kitchen door.

Why hasn’t Lao Xie come yet?

No one of your own is present, but you can't control the tinderbox of Lao Song.

Song Dahai was not polite, holding a plate in one hand and a pair of kuaizi in the other, carefully picked up a piece of chicken cake and tasted it:

"It's really good. The taste and presentation are all excellent. You really have two skills in making this kind of dish."

After speaking, he looked at Lin Xu and said:

"Whenever Master Lin wants to eat fish cakes, just ask Xiaoyong to make them. But if you want to learn, you'd better come to me in Building 15. Xiaoyong's level is not good enough to teach you."

When Zhu Yong first went to Linji, Song Dahai didn't quite understand him. He always felt that the nephew he had worked so hard to cultivate was being coaxed away.

Later, when I thought about it more carefully, I found that going to Lam Kee can expose me to more complicated dishes and more people, which is actually not a bad thing for a chef.

Because only by working among people for a few years can you truly have a deeper understanding of cooking.

On the contrary, I have been staying in Diaoyutai. Although my job is stable, I am not very tired. When I am not on foreign-related tasks, it feels like I am on vacation.

But learning so many dishes and knowing so many people in a lifetime is a bit too thin.

It’s better to jump out and see a wider world, only then will you be worthy of yourself.

After tasting the delicious soft roasted chicken cake, Dai Jianli said:

"Now that Brother Lin is here, let's start making dry dish dipping sauce. Lao Song is also here to discuss and exchange understandings of dry dish dipping sauce."

Song Dahai smiled and said:

"Then don't you dare say that I stole from you in the future."

"How is it possible? Am I that kind of person?"

Listening to the conversation between the two made Lin Xu feel happy. If Chef Song knew that Chef Dai was thinking about the vegetables grown in his yard, I wonder if the atmosphere would be so harmonious.

Thinking of it, my senior brother seems to be thinking about the green vegetables in the yard of Building 15.

I feel like Chef Song’s dish is Caucasian again.

Senior Brother and Chef Dai were just like the two villains at Diaoyutai. The sugar cane they worked so hard to grow was all harvested in less than two hours.

The sugar cane fields were reopened as vegetable gardens, but before the vegetables could grow, the evil villain targeted them again...

To be incorporated into European and American blockbusters, the next plot should be that Chef Song can’t bear it any longer, awakens his powers, transforms into a farmer, and beats up the villain, right?

When I came to a workshop next to the warehouse, there was a commercial frying machine and a commercial grinder. Next to it was an oversized workbench filled with all kinds of things needed to make dry dishes and dipping sauces.

Ingredients.

Lin Xu looked at it and saw that there were only four or five types of dried chili peppers.

As for the spices, it goes without saying that there are more types than the braised food in the store. He even saw Luo Han Guo, which is often seen in Cantonese teahouses, on the workbench.

Is this also an ingredient for dry dish dipping?

Song Dahai looked at these ingredients seriously and said with a mouthful:

"Damn it, every time I ask you how many ingredients are used to make the dry dish dipping sauce, you always say five, six, seventy or eight kinds. I didn't expect that there are thirty or forty kinds of things. How can anyone restore this?"

I remember the last time we had barbecue at home, Guo Xinghai and Wei Gan were free to guess the ingredients in the dry dish dipping sauce.

The two chatted and tasted, naming nearly thirty ingredients.

I originally thought I had said too much, but I didn’t expect that I hadn’t finished it yet.

It's a pity that I didn't have the discerning eye at that time, otherwise I would have figured out the ingredients at that time.

"Lao Dai, are you really not afraid that I will secretly imitate you?"

After Song Dahai read it, he glanced at Dai Jianli in surprise, feeling that this guy was a little too generous today.

Dai Jianli said with a smile:

"If you can learn these ingredients by seeing them, then Director Liao of the Food Department should be changed to Director Song."

As soon as he said this, Lin Xu reacted.

Just knowing the ingredients is of no use, you also need to know the specific production process, process and processing methods, and most importantly, you also need to know the proportions of the various condiments.

These factors are combined to restore this delicious dipping sauce.

If there is no matching ratio, then maybe what kind of dark cuisine can be made.

After all, the spices used in Chinese cooking must be used strictly in proportion. Take cloves as an example, if there are more cloves or less, the final effect may be completely different.

Although other spices are not as overbearing as cloves.

But it cannot be abused. After all, these spices have another identity - traditional Chinese medicine.

"I wonder why you are so generous. It turns out that you are holding back on the proportions. If you want to use it in the future, I'd better ask you to get it. This saves a lot of trouble."

As an executive chef, it’s no problem to make a dry dish with dipping sauce.

It's just that Lao Dai did a really good job, and this guy was always stealing this and robbing that, so everyone came over to rob him when there was nothing to do, and reminded Lao Dai with practical actions:

If you come out to fool around, you will have to pay back sooner or later!

Dai Jianli looked at the chef next to him and asked:

"Can we start?"

"That's it."

"Then let's get started, starting from making stir-fried ingredients step by step, explaining step by step, and try to let Brother Lin learn it in one go."

Although Lin Xu only came here to prepare dry dishes for dipping, he suddenly looked at the frying machine and grinder in the room, and he was still a little uneasy.

Even if I learn it this time, do I have to buy a frying machine and a grinder?

The head chef and two assistant chefs started the stir-frying machine, turned on the heating function, and put three packets of salt into it. After adding the peanuts and soybeans, the machine started to rotate and stir-frying began.

Before starting, Lin Xu had always thought that soybean powder was added to the dry dish dipping sauce, but only now did he realize that soybeans were added to it. It seemed that the soybeans should be roasted until fragrant and then ground into powder.

I have to say that this salt-baking method of stir-frying does have a flavor-enhancing effect.

Especially when using well salt or large-grained sea salt or Qinghai salt, the aroma of the salt will be stimulated to the maximum extent. Can it be fragrant when using this kind of salt to stir-fry?

Stir-frying is a long process, but in this room full of spices, no one feels bored, because Dai Jianli is unveiling the mystery of delicious dry dishes and dipping sauces.

After frying for a while, adjust the temperature and keep the pot at a low temperature, so that the aroma of the ingredients can be slowly baked out.

Not long after adjusting the temperature, start adding the prepared spices to the frying pan.

Stir-fry for about ten minutes. After the aroma of the spices comes out, add several kinds of dried chili peppers on the workbench in batches.

Put the bell peppers with thicker pepper skin first, then the string peppers, and then the bullets and sky peppers.

Before adding the chilies, the smell coming out of the frying pan was fragrant, and there was even a smell of marinade in it.

But after adding the chili pepper, the smell gradually became choking. Even if the power of the hood was turned to the maximum and the ventilation fan in the room was turned on, it was useless.

The two head chefs and assistant cooks who were responsible for stir-frying put on gas masks very experiencedly, and at the same time, they also handed a mask to Lin Xu and others.

When the chili peppers are almost cooked, break open the two prepared mangosteen fruits and throw them in.

This sweet ingredient, if Lin Xu guessed correctly, should be used for freshness.

As the frying time increases, the pungent taste of the chili pepper gradually turns into a spicy flavor. The smell is less pungent, but the aroma becomes richer.

Dai Jianli said to Lin Xu:

"When making dipping sauces for dry dishes, you must stir-fry out the pungent flavors in all the ingredients. Only then will the dry dishes taste mild and non-choking. Otherwise, you will sneeze after one bite and the rice will be inedible."
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Lin Xu nodded and remembered Chef Dai's instructions.

About half an hour later, all the ingredients on the workbench were put into the pot.

Dai Jianli turned off the heating function of the frying pan, but did not turn off the machine. Instead, he allowed the stirrer to continue to rotate slowly in the pot.

The advantage of this is that it can effectively prevent the ingredients from piling up and causing the pot to boil, and it can also allow the aromas of various seasonings to be blended together, making the dipping sauces of higher quality and more fragrant.

Seeing this, Song Dahai completely gave up the idea of ​​batch processing dry dish dipping sauce.

"Damn, it's so complicated. I'll come over and get it later."

Lin Xu didn't expect it to be so complicated. No wonder the perfect method sells for three million in the points mall. The method is so complicated and is indeed worth the price.

After the temperature of the frying pan gradually drops, pour out all the ingredients inside.

First spread it out on the workbench, let it dry and cool, so that the ingredients inside, such as peanuts, white sesame and soybeans, become crispy.

Looking at the spices on the table, Lin Xu asked curiously:

"Is it enough to grind these ingredients into powder? Chef Dai?"

Dai Jianli smiled and waved his hand:

"Where is this? Just wait, there are more, and there are quite a few."

While they were talking, two more kitchen assistants came in, each carrying several bags in their hands. Dai Jianli held a large tray and placed it on the workbench, and the others immediately poured out the contents of the bags.

Lin Xu took a look and found that there were minced onions dried in a dryer, garlic roasted in the oven, minced tangerine peel, various chopped fruits, etc., all of which had been processed in the oven or dryer.
To be continued...