Chapter 662: Working cats also need to take a vacation! The top soup in Sichuan cuisine - Dictyophora and liver paste soup! [Please subscribe]

"Junior brother, do you want to learn liver paste soup?"

After breakfast, Lin Xugang drove to the door of the store and received a WeChat message from Xie Baomin.

He replied:

"Yes, I made an appointment with Chef Dai to come to the store to cook it in the evening. If my senior brother is not busy, he will also come by then. Professor Cui and Mr. Tateyama are both planning to come over and taste it."

"Okay, I'll go there in the afternoon, too, so that Lao Dai doesn't end up in trouble."

After finishing the chat, Lin Xu got off the car and walked into the store.

Shu Yun saw him coming in alone and asked curiously:

"Where's Dundun? Why didn't it come?"

Lin Xu smiled and said:

"After a busy few days, today Yueyue took it to the Ginkgo Garden to play with Xiaobai and the others, relax and let it experience the joy of horseback riding."

After working for several days in a row, you have to give the kitten a holiday, otherwise he will become a working cat.

Shu Yun smiled:

"It's really time to let him go out and have some fun."

When we came upstairs, everyone was busy working.

Lin Xu checked the preparation work of various dishes, and asked about the recent sales data of the dishes. This is the data that the store collects every day, in order to adjust the menu in time.

The auto show is over, and the kitchen no longer has to work overtime to make packed lunches. Today, I will start taking another day off.

Wei Gan said:

"There is no problem with the dishes, but customers have requested that the store serve roasted pork and northwest roasted whole lamb. They think the lamb with sauce will be more delicious."

Lin Xu thought for a while and said:

"Let's wait for now. The hanging stove used for roast duck is not suitable for braised dishes. I will think of a solution later. In short, customers will definitely be able to eat roasted pig and roasted whole lamb."
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There is a solution, just buy an electric stove, but Lin Xu is worried that the quality of the baked goods will be poor and not up to the level of the earth stove, so he is a little hesitant.

Now that there are customer requests, let’s buy another one later.

If it works well, keep it in the store; if it doesn't, take it to the Ginkgo Garden as a backup stove, lest it rains heavily one day and the Ginkgo Garden's floor stove gets soaked with water.

Lin Xu picked up the phone, told Dou Wenjing about purchasing an electric stove, then changed into chef clothes and went to the kitchen to start working.

He stayed in the kitchen all morning.

I've been busy with the opening of the Ginkgo Garden and the car show recently, so I haven't spent much time in the kitchen. I didn't have anything to do this morning, so I just stayed in the kitchen cooking and working.

Working now is different from when we first opened the store.

At that time, it was to make money, to stay in the capital, and to rely on system cheats to reach the peak of life.

Now, he is more interested in feeling the texture of the food itself, thinking about the impact of heat on ingredients, and exploring cooking.

To put it simply, cooking used to be regarded as a means of making a living.

But now, he has really developed a strong interest in cooking, so when he is not busy, he spends time in the kitchen, exploring more cooking techniques amidst the roar of the hood and stove.

At almost eleven o'clock, lunch started in the store.

Today we have braised noodles with hot and sour soup. Recently, we have packed lunches every day, and everyone has enough to eat, so today the pastry department specially rolled out some thin noodles suitable for making braised noodles, ready to adjust the appetite.
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Lin Xu took a bite of noodles, then pinched a garlic clove and took a bite.

The spiciness of garlic goes very well with the oily yet chewy braised noodles, which is not only appetizing but also very satisfying.

After finishing the noodles, you can eat a piece of fatty pork belly from the bowl, which will make you feel even more satisfied.

After working all morning, I still enjoy eating a carbohydrate-rich delicacy like braised noodles.

While eating, he picked up his mobile phone and sent a message to Shen Jiayue:

"We are having braised noodles in the store today, will you and Dundun come back to eat?"

Just after sending it, Shen Jiayue sent a photo. The content of the photo was very simple. It showed a simmering iron pot filled with steamed flower rolls.

"Today we are eating rolls braised in an iron pot, so we won't go back! Dundun also ate a fish just now, and is currently confronting the second prince."

Male animals are territorial, and the same is true for Dundun and the little alpaca with side-parted hair.

Dundun thinks that the Ginkgo Garden is his territory, but the second prince disagrees, so every time they meet, the two cuties will fight.

Every time he encounters this situation, Xiaobai will become very excited and keep making the unique sounds of horses, as if he hopes both parties will fight.

Every group has people who stir up trouble, and small animals are no exception.

After Lin Xu finished chatting, the stewed noodles in the bowl had also bottomed out.

He stood up and served himself another bowl, and said while serving it:

“I haven’t eaten braised noodles for a while, but they taste really good.”

Wei Gan pulled a bite of noodles:

"The main reason is that I have eaten in box lunches recently. I always thought that I would never get tired of eating rice no matter how much I eat. Unexpectedly, after eating it for less than a week, I felt that I had eaten enough and I really wanted to eat pasta.

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Originally, rice and noodles are meant to be mixed with each other, so eating the same thing all the time is really intolerable, especially for people from North China who like to eat pasta, a meal of rice is a bit overwhelming.

Lin Xu took the bowl and started eating again, and at the same time ordered to the car boy:

"Send a message to Lao Hu and Lao Huang and see who can deliver two pairs of pork livers around 3:30 in the afternoon. The fresher the better. I plan to learn a new dish today."

"Okay boss, I'll call them right now."

I’m going to make liver paste soup in the afternoon, so I need to prepare the ingredients in advance.

The reason for having two portions is purely to prevent one set of pork liver from not being enough. In addition, when Lao Dai was making it, Lin Xu also followed suit, making it easier to learn the essence.

After the meal, the store ushered in the afternoon rush hour, and Lin Xu continued to work.

At 3:30 in the afternoon, Lao Hu rode an electric bike to the door of the store, parked the car, and took out a bulging bag from the basket, which contained the pork liver that Lin Xu wanted to use.

"Hello, Boss Hu."

"Manager Qi Haoshu, your boss suddenly wants pork liver. Are you going to make something delicious again?"

Shu Yun said:

"It seems that I want to learn liver paste soup from Chef Dai. I don't know the details. If you are not busy, you can stay in the store and wait to taste it."

Lao Hu smiled and said:

"That won't work. I have to guard the stall later, but I can't leave. Unlike you, you can taste whatever delicious food is available in the store immediately."

"The reason why many people in the store come to Linji is because of the staff meals here."

Lao Hu came upstairs carrying the pig liver and happened to meet Lin Xu:

"Boss Lin, the pork liver you want...it happened to be that the meat factory came to deliver meat to me in the afternoon. I asked them to bring it. I was worried that two pictures were not enough, so I added an extra one."

Lao Hu wouldn't dare to put away unfamiliar customers, because rashly adding ingredients would make the customers very disgusted.

But Lin Xu didn’t need it here. When he heard that he added an extra pair, he was quite happy:

"Thank you so much, Boss Hu. I was worried that two sets of pork liver might not be enough, but you actually added an extra set. Now the pork liver is definitely enough, and there is even some surplus."

Lin Xu took it, looked at Lao Hu and asked:

"Stay and have dinner together, try the top Sichuan cuisine soup - liver paste soup."

"No, you have to guard the stall. There will be a small peak of grocery shopping in the evening. You can't miss it."

Lao Hu waved his hand, chatted with Lin Xu for a few words, and then stomped downstairs.

When he got to the first floor, he didn't just open the door and go out. Instead, he asked Xu Xinhua from the braised food department to help pack a sweet duck, a roast chicken, and a salted duck.

"Drinking with friends at home at night, I can drink half a pound more with Lin Ji's food."

After everything was packed, he scanned the QR code with his mobile phone to pay and then rode back.

Upstairs, Lin Xu soaked the delivered pig liver in clean water.

Fresh pork liver can be soaked before recutting, but it cannot be washed after recutting, otherwise the fresh flavor in the liver will be washed away.

In addition to pork liver, clear soup is used in the delicacy of liver paste soup.

The three major clear soup dishes in Sichuan cuisine, boiled cabbage, chickpea bouquet and liver paste soup, all use clear soup like boiling water, and it is this kind of soup that makes the dishes have a meaningful taste and endless aftertaste.

If you use thick soup, there will be no such effect.

With clear soup and pork liver, liver paste soup can be made, but in order to make the taste and texture more outstanding, chefs usually add bamboo fungus to it to upgrade the whole soup to bamboo fungus liver paste soup.

The so-called bamboo fungus refers to a kind of fungus that grows in bamboo forests.
To be continued...