"Are you really planning to invite Lucy to our wedding?"

Shen Jiayue didn't even bother to eat the sweet potatoes, her two big eyes were full of surprise and curiosity.

Darling, the more obedient and sensible you are, the more rebellious you will be?

Master has just settled your household registration for you, and you actually repay him like this. You are much more rebellious than your senior brother.

Lin Xu smiled and said:

"You're kidding, how dare I do this? If she gets into a fight with the teacher's wife, it won't end well."

He picked up a sweet potato, peeled it off, blew on it, and then took a bite. The sweet potato was sweet and fragrant, and eating it made people feel a sense of happiness.

Shen Jiayue asked:

"Xubao, who do you think would give Aunt Lucy such an old-fashioned name as Wang Cuihua? And lie to her that Cuihua represents holiness and elegance."

Lin Xu was also a little curious.

It's not like a good friend to bury someone like this.

Moreover, even if good friends are teasing each other, they will tell the truth afterwards and will not continue to lie like this.

Thinking of this, he suddenly remembered someone:

"Tell me, could the person named after me be the teacher's wife?"

The person who wants to bury Lucy the most is naturally the teacher’s wife, and this name can immediately make Lucy look like a rural firewood girl.

But do Mistress and Lucy know each other?

He didn't understand the grudges between adults, so he thought it would be better to live a happy life with Baobao Shen. It would be better to leave these troublesome matters to the master.

After eating the sweet potatoes, he returned to the kitchen and looked at the stewed soup. It was red in color and rich in aroma. Let alone stewed elbows, the stewed soup would still taste good even if you put some vegetarian vegetables in it.

As for the elbow in the pot next to it, it is about to be cooked through now.

Skimming off the foam in the pot, Lin Xu mixed some maltose with warm water and applied it to the pig skin when oiling the elbows later, so that the fried pig skin would be more rosy.

It didn’t take long for the elbow to be thoroughly cooked.

Take it out, place the elbows one by one on the tray, and brush them with the prepared maltose water while they are still hot.

When the temperature of the elbow drops, the maltose water on the surface will seep into the skin. At this time, you need to brush another layer to make the color of the elbow more even.

When it is completely cool, put a large oil pan on the stove, pour in cooking oil and heat it to 60% heat, then lower the elbows one by one into the pan and fry them.

Different from making tiger skin dishes, stewing the pork elbow in oil only gives the skin a color. There is no need to over-fry it, and there is no need to put it in cold water to wrinkle the skin.

After frying until the skin of the meat changes color, take the elbow out of the pot.

When fishing, do not use a meat hook, but use a large colander to scoop it out, so as not to damage the skin of the elbow with the meat hook and affect the appearance.

The best part of this dish is the elbow skin, so be careful.

Fry all the meat, let it cool, then take a soup bucket for braised meat, put a few layers of bamboo grates underneath, and put the elbows in one by one, skin side down.

Finally, pour in the prepared stewed soup and start the hour-long stewing.

It is said to be braising, but in fact it should be regarded as simmering, because the heat in the pot is low and the soup in the pot seems to be boiling, so the elbows will be as soft and delicious as tofu.

Of course, if you want to truly achieve this taste, stewing alone is not enough. You also have to steam it in a steam cabinet for more than ninety minutes, otherwise stewing alone will not be soft enough.

Elbow is a very common ingredient. If you want it to taste delicious, you must go through tedious steps.

For example, the cooking process of the rock sugar elbow and pot-roasted elbow that I have made before is a bit cumbersome.

After stewing the elbows, Lin Xuda was about to go outside to get some fresh air. Guo Xinghai suddenly pulled him aside and whispered:

"Lin Xu, I'm going back these two days. The Chinese New Year is coming soon, and my family is busy with ancestor worship and so on. I have to go back early and come back when you hold your wedding."

It has been almost two months since Guo Xinghai came to Linji.

I learned a lot during this period and gained a lot of insights into kitchen management.

The Guo family's restaurant in Yangcheng has always followed a vertical management model, which can ensure maximum efficiency. However, the disadvantage is that there are gaps between chefs, and there are even conflicts between different departments.

But Lin Ji's chef is completely opposite. No matter what he cooks, other chefs can watch and learn from it.

This strong learning atmosphere makes the relationship between the chefs very close, and even the impetuous chefs have great enthusiasm for cooking.

In addition, Lin Ji's salary is also top-notch in the industry, making everyone very motivated.

Everyone promotes and helps each other, no one is playing tricks, and no one starts internal strife. What everyone does every day is to work hard and study hard, and strive to improve their cooking skills to a higher level in order to obtain better treatment.

Everyone is committed to work and life, and naturally a virtuous circle is formed.

Lin Xu didn't expect Guo Xinghai to leave now, but thinking about it, it was indeed time to celebrate the New Year, and he also had a restaurant, so he couldn't help here all the time for free.

He smiled and said:

"Okay, let's make this elbow today, just in time to give you a farewell. I'll ask Sister Jing to settle your salary later."

Although he said he was just here for an internship, no one would treat this super expert like an intern.

Guo Xinghai smiled:

"Forget the salary, what I learned here cannot be bought with money. When I go back, I will start to make rectifications in our Guoji Restaurant and try to learn as much as possible from Lin Ji's management style."

But even though that's what they say, in fact, it's not easy to do. After all, Lin Ji's studious atmosphere started when he was in a small restaurant. In addition, Ma Zhiqiang, Niu Chuang and others have strong driving ability, so it was formed.

Current style.

If changes are made rashly, the expected results may not be achieved and the reform may fail.

The best way is to establish a chef promotion mechanism based on the characteristics of your own restaurant so that the middle and low-level chefs in the back kitchen have the motivation to learn.

As long as they work hard, the chefs will naturally be forced to learn.

After Guo Xinghai finished sighing, he looked at Lin Xu and asked:

"When their skills are improved, the salary cost of the chefs will be greatly increased. You won't have a bunch of head chefs by then, right?"

Lin Xu thought of the abundant talent pool in Diaoyutai Building 2 and said with a smile:

"We're still far from it. If we open a branch next year, half of these chefs will be diverted immediately, and the original reserves will have to be cultivated from scratch."

Upon hearing this, Guo Xinghai finally dispelled all his doubts.

If there is a branch, no matter how many chefs are trained, the arrangements can be made.

When the branch opens, Lin Ji will have new chefs coming in, and some who can work independently can also apply for positions such as head chef.

If this kind of spreading approach can last for ten years, Lin Ji's voice in the entire cooking circle will become very important.

Maybe Lin Kee will become the Whampoa Military Academy of Chinese food.

Thinking of this, Guo Xinghai said:

"I really want to see the day when Lin Kee becomes a century-old store."

"Then it's quite embarrassing for you. Lin Ji is still ninety-nine and a half years away from being a century-old store. Anyway, I have no hope of seeing it. I guess you are also quite embarrassed..."

Lin Xu smiled and continued working. Guo Xinghai also tidied up his chef clothes and prepared for the last day of work.

One hour later, the marinating time of the elbows has ended.

Turn off the heat on the stove and soak again.

Taking advantage of this time, Lin Xu brought some stainless steel steaming basins and placed them neatly on the workbench. After the temperature of the stewed soup dropped, he carefully took out the elbows from the pot with a slotted spoon and put them into the steaming basin with the skin side down.<

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This kind of stainless steel steaming basin is not very big, about 20 centimeters in diameter.

When an elbow is put in, there will be some irregular edges on the side. At this time, you need to use a knife to cut off the excess.

The reason for doing this is to make the elbows rounder and more beautiful in appearance.

As for the cut meat, we will not throw it away, but put it directly on top of the elbow. This way, when the elbow is steamed and turned over, it will just fit on the bottom of the plate. Not only will it not affect the appearance, but it will also make the elbow look more attractive.

People.

After all the elbows are sorted, add a large spoonful of the original braised elbow soup to each, and then place them neatly in the steaming cabinet for steaming.

Only by steaming the elbow meat will it become more rotten and taste more delicious.

If you eat it directly after marinating it, the taste will be a bit boring.

After steaming the elbows, Lin Xu steamed some yellow rice and jujube cakes at the pastry department, then brought a few on a plate and sent them outside for Shen Jiayue to eat.

When they got outside, they found that Shen Jiayue was chatting with Yan Lin.

"Good morning, Mr. Yan, try the new yellow rice and jujube cake that was launched in our store earlier. It tastes very good and customers like it very much."

Yan Lin said with a smile:

"I've wanted to try it for a long time. When you first came here, Xiao Qing deliberately posted it on Moments to hint that Lin Ji had tasted something delicious, but he was still abroad at that time and couldn't come over to taste it."

After saying that, she picked up one unceremoniously, took a bite, and said to Xiao Qing next to her:

"As expected of your strong recommendation, it's really delicious. Why don't you try it?"

Xiao Qing said:
To be continued...