Chapter 665: Turn a big radish into a high-end bird's nest? Dundun: You can bully the system again! [Please subscribe]

"Junior brother, as a Central Plains person, please tell netizens more about peony and agarwood."

Xie Baomin's words made Lin Xu immediately understand that this was to promote his hometown.

He didn't refuse. He glanced at the barrage and wanted to test everyone:

"Do you know what peony agarwood is?"

There were a variety of answers on the barrage. Basically no one could get the answer right, such as what dishes are made from peonies, what dishes are made from bird's nests, etc.

It’s not that netizens are ignorant, it’s mainly because apart from locals in Luoyang, people from other areas of the Central Plains don’t know much about peony agar.

The only thing that people know is that Premier Zhou once left a compliment that "the peonies and swallowtails are the best in the world".

Seeing that everyone couldn't answer, Lin Xu smiled and said:

"Everyone knows that clear soup agar-agar is a delicious dish made by simmering bird's nests in clear soup. The principle of peony agar-agar is similar to this. It is also a soup dish, but the difference is that peony agar-agar does not use real bird's nests.

, but a fake bird's nest made of shredded radish."

Peony agar is a typical vegetarian and meat dish.

Most people really don’t have this concept and idea of ​​using shredded white radish as bird’s nest.

In the Central Plains region, due to wars, famines and other factors, people here have a mentality of enjoying themselves in hardship and a life habit of making do with poverty.

If you can’t afford roast duck, use pork to imitate roast duck and make fried perilla meat instead;

If you can’t afford the lion’s head, you use vermicelli to fry it into big balls, euphemistically called the poor man’s lion’s head;

If you can’t afford meat, you’ll make sweet potato starch into pulp and stew it as meat;

If you can't afford bird's nests, then use cheap white radish to make fake bird's nests that look just like the real ones...

Looking at the words such as shock and disbelief floating on the barrage, Lin Xu felt that it was time to show off his true cooking skills.

He took a white jade radish, quickly removed the skin with a kitchen knife, and said with a smile:

"This dish is actually very simple. I made the steamed rice noodles with rice noodles before, but I can actually go a step further and make it into peony agar, which is not difficult."

As soon as I finished speaking, a bunch of ridicule from netizens appeared on the barrage:

"It's not difficult?"

"Boss Lin, I gave up watching yoga girls, not because of you Versailles!"

"That's it, I advise Boss Lin not to talk nonsense, because you don't even know how bad our cooking skills are!"

"Don't think that just because you are good at cooking, you can do whatever you want. Aren't your good cooking skills just a foil to us kitchen novices?"

"Yes, without us zero-point players, how can we show the 100-point Boss Lin?"

"By the way, why are you all so proud?"

"Is this the world for the weak? I love it!"

After Lin Xu removed the outer skin of the white radish, he did not rush to cut it into shreds. Instead, he first cut all four sides of the radish into flat surfaces and turned them into a rectangular parallelepiped. Then he separated the radish into six centimeter lengths.
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After doing this, I started to cut the radish shreds.

"Chachacha..."

The blade rises and falls rapidly, and every time it falls, a piece of radish as thin as paper will be cut off and turned neatly to the side.

There were no other sounds during the whole process, and there was no sloppiness in Lin Xu's movements. It made people feel so comfortable, and it was completely worthy of the word "pleasant to the eyes."

Netizens in the barrage said:

"Damn, when I watched movies and TV shows in the past, those people would always cut vegetables like a bang. Every knife hit the chopping board and made a loud sound. I didn't expect that real experts would make no noise when cutting vegetables."

"Yes, there is only a crackling sound, which sounds very relaxing."

"I want to record it as white noise for sleep. This sound is really comfortable."

"Those carrots are sliced ​​one by one, obsessive-compulsive disorder means that it is really easy to relieve stress and have fun."

"Oh my god, it's more relaxing than cutting tofu just now. Boss Lin is really a cooking god."

"..."

Cut the radish into slices, then cut it into shreds, then use a kitchen knife to hold up the shredded radish and soak them in water.

While soaking, Lin Xu prepared other dishes.

Everything is done, and the shredded radish has almost been soaked.

Take out all the shredded radish and control the water, remove as much moisture as possible from the surface, then put it in the basket, sprinkle some mung bean starch, and shake the basket while spreading the starch.

This step is to allow the starch to stick to the surface of the shredded radish, but not too much, so I chose a basket instead of a pot.

Using a basket can allow excess dry starch to scatter out instead of sticking to the shredded radish.

After doing this, spread the shredded radish on the steaming grate lined with silicone cage cloth, then put it into the boiling steamer and steam it for five minutes on high heat.

The previous steps are the same as the method of steaming silver wire.

But the difference in the following steps is a bit big.

Five minutes later, the shredded radish was steamed. Lin Xu took the steaming grate out of the pot and poured the shredded radish on it into a bamboo basket to dry.

At this time, the shredded radish is a bit hot and the starch on the surface is sticky, so you need to dry it for a while to make the starch on the surface no longer stick to your hands before proceeding to the next step.

Lin Xu was not idle at this time either, steaming what should be steamed, soaking what should be soaked, and busy with other dishes.

Chefs never cook dishes one by one because it is too inefficient.

Basically, I wash out all the ingredients when washing vegetables, and change all the ingredients when chopping. This can maximize the efficiency of the kitchen and save a lot of time.

When all the work is over, the shredded radish has dried until it is no longer sticky.

Lin Xu poured some cold water into the basin, added salt and white pepper, stirred evenly, put the steamed radish shreds in, and soaked them in cold water.

Xie Baomin on the side said in Chinese dialect:

"The three elements of water mat are pepper, monosodium glutamate and vinegar! White pepper plays a very vital role in Central Plains cuisine and is also the main component of the hot and sour flavor of Central Plains cuisine."

As he was explaining, he saw on the barrage that many people were curious about Lin Xu's operation of steaming, letting it cool and then soaking it in water.

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Xie Baomin said:

"The first steaming is to make the starch completely stick to the shredded radish, and the second steaming is to make the taste smoother and closer to the taste of bird's nest."

Netizens were surprised to hear it, but they still didn’t understand the principles.

Xie Baomin didn't explain too much, because for people who don't understand, language is feeble, and the best way is to speak with facts.

Soon, Lin Xu took out the shredded radish in the basin, drained the water, and scattered them on the steaming grate lined with silicone cage cloth for secondary steaming.

In addition to making the taste better this time, it also has another purpose, which is to enhance the taste.

Use salt and pepper to add some flavor to the shredded radish, which will taste better when you eat it.

After steaming again for five minutes, pour the shredded radish into the basket and let it cool again.

After cooling this time, the shredded radish has become crystal clear, and with its slightly curly shape, when piled together, it really feels like a bird's nest.

Lin Xu even brought over soaked bird's nests for comparison.

"This kind of steamed shredded radish is called vegetarian bird's nest, which is a representative of vegetarian and meat dishes. There are also those that use winter melon to make Dongpo pork and bear paws, those that use bean tendons to make shredded pork, and those that use gluten to make diced pork.

Use Qianzhang to make shark's fins, use lotus roots to make ribs, use fungus to make sea cucumbers..."

Lin Xu originally wanted to briefly explain some of the essentials for making meat from this vegetarian dish, but Xie Baomin interrupted him:

"Stop talking, junior brother, they don't understand. Why don't you just go back and cook an all-vegetarian banquet? Use the vegetarian dishes you mentioned to eat a large table of meat dishes, which will make people greedy than just saying it dryly."

His proposal was immediately approved by netizens:

"It has to be Chef Xie. This is a good suggestion."

"I really like this imitation meat dish. I hope Boss Lin will agree to this request."

"If you want to learn, Boss Lin, don't forget to take pictures of the details."

"I just came from the yoga girl's live broadcast room next door. She stopped practicing yoga and watched Boss Lin cooking. In that case, I'd better come here and watch."

"Last time Lao Xie and the others visited a restaurant that specializes in vegetarian dishes, the review was not very high. I wonder if it will be the same this time."

"I strongly recommend that the three giants of Diaoyutai come to explore Boss Lin's vegetarian cooking skills."

"Yes, yes, yes. Although Chef Yuan doesn't talk as much as Lao Xie and Lao Dai, his professionalism is beyond doubt. I really want to know how he would evaluate Boss Lin's craftsmanship."

Netizens were having a heated discussion, and those who didn’t know thought that Lin Xu had already started cooking a vegetarian banquet.

Lin Xu said:

"When I'm not busy one day, I will film a program about vegetarian banquets. Then my senior chefs, Chef Dai and Chef Yuan, will come to visit the store. Don't forget to like it."

I was worrying about what banquet dishes to make after making the clear soup banquet, but my senior brother helped me decide on a direction.
To be continued...