Chapter 727 Geng Lele: Is today a difficult day for our sand sculpture team? Lychee fish roll! [Please subscribe]

"Are you going to make pot tenderloin?"

When Ni Yongtai saw the tenderloin slices cut by Lin Xu, he couldn't help but shout in his heart that he was a good knife worker.

As a chef who has grown from an apprentice to a head chef step by step, he knows all too well how much sweat this level of knife skills requires.

I also admire Lin Xu even more.

Lin Xu said:

"Yesterday I came back and made pot-potted eggplant, and my family was very happy with it, so today I want to add a pot-potted pork loin for the guests to try too."

He took the meat slices out of the basin, picked out the green onions and ginger, and put them into the flour, so that both sides of the meat slices and the gaps in the flower knife were covered with flour.

In order to make the taste better, Lin Xu also mixed a handful of potato starch into the flour.

Using flour alone will absorb a lot of soup, but adding a handful of potato starch will give the tenderloin a smooth texture like starch, which is very comfortable.

While he was doing this, Ni Yongtai asked:

"Boss Lin, do you think that when making this kind of dish in a restaurant, is it better to marinate the meat until it is ready for customers, or is it better to fry the meat and wait for the customers to order?"

This is a multiple-choice question most often encountered by hotel chefs.

If the meat is marinated all the time, it is easy to over-marinate it, resulting in an overly strong flavor and not being able to taste the delicious flavor of the meat itself, which will be disliked by customers.

If fried in advance, there are also defects, such as insufficient simmering, loss of moisture in the meat itself, resulting in poor taste, etc.

Both methods have their own characteristics, and both are choices often made by chefs.

Lin Xu said:

"The meat in Lin Ji's kitchen is prepared for the same day, and even the dishes have to be prepared in advance before each meal. Normally, as long as it does not stay overnight, it is better to marinate it first."

When cooking, fry it first and then simmer it all at once. The texture and umami flavor of the dish will be richer, and you can also enjoy the unique umami flavor of eggs.

But if it needs to stay overnight, you can't marinate it anymore. You have to paste it and oil it, so that the fat can seal the moisture in the meat.

However, Lin Xu also gave his own opinion. He said to Ni Yongtai:

"If you over-fry it when frying, when you return it to the pan, add a new layer of egg liquid and fry it again. This way the flavor of the eggs will come out and the meat will become more delicious."

Ideally, the food in the hotel should be fresh, but due to cost, customer flow and other considerations, it is impossible to keep all ingredients in the freshest state.

Therefore, it is necessary to extend the fresh aroma of the dishes as much as possible while ensuring the quality of the dishes.

Although this is somewhat opportunistic, costs should be saved and should not be extravagant and wasteful.

Lin Xu's words made Ni Yongtai's eyes light up. He only thought about frying, but he never thought about adding egg liquid and frying again.

Dogmatism really kills people. When I was an apprentice in the past, I just learned whatever the master taught me, which led to a solidified thinking. I didn’t understand the secret until Lin Xu reminded me.

Lin Xu beat a few eggs into the basin and said while stirring:

"Under normal circumstances, the food for the day is used up on the same day, and if you make an overall plan, you don't need these skills to make up for it."

Ni Yongtai smiled:

"We also know this, but not every store is like Lin Ke's, which is full of customers every day. Recently, I have watched a lot of videos posted by bloggers who visit stores. Lin Ke's customer flow is really enviable to us."

Shi Wenming on the side added:

"Xiao Xu is really good at opening restaurants. Now the rents of the front houses on Yingchun Street have increased accordingly, and the whole street has been brought up by Xiao Xu."

Although this is an exaggeration, it has to be said that the rent on Yingchun Street has indeed increased a bit because of Lin Ji Food.

But the merchants on the street didn't have any objections. Because of the large customer flow and popularity, everyone earned more.

For example, at Caoji Mutton Soup at the street entrance, Lin Xu had eaten there several times in the past. After being dug out by fans, people kept checking in.

Lao Cao even specially launched an idol set meal, which is a deluxe version of mutton soup and two fried pancakes, with a slight price discount.

But with such a small change, Lao Cao's business is much better than before.

Lin Xu found a lot of faults with yesterday's Guotai Tofu, so today Ni Yongtai plans to learn from Lin Xu about Guotai Pork Loin to see where the difference is.

When Lin Xu was beating eggs, he asked curiously:

"Don't you put some salt?"

"If you don't add it, the salt will reduce the fluffiness of the eggs. If you add it, it will have the opposite effect."

Ni Yongtai is even more curious:

"Wouldn't that be tasty?"

Since he became an apprentice, there has been a saying that egg liquid is sticky and needs to be salted. And whether it is scrambled eggs or egg paste, if you don’t add some salt when beating the egg liquid, it will be difficult to taste it later.

Now when he heard what Lin Xu said, he was a little surprised.

"The meat inside is marinated, and there is a layer of soup hanging on the outside. Even if the egg paste in the middle is tasteless, it will give people a layered sense of taste... Besides, when the stock is simmered, the flavor will naturally penetrate

Go in, don’t be afraid of the taste.”

This is actually a kind of blanking effect on the taste. For multi-layered dishes, one layer of the taste is deliberately removed. Not only will it not be tasteless after eating, but it will make the layering more prominent.

After the egg liquid was beaten, Lin Xu set up a pan, heated it over high heat, poured in cooking oil, and added a little bit more base oil after sliding the pan.

When the pot is hot, he uses chopsticks to hold the tenderloin covered in flour and shake it to shake off the excess flour, then dips it into the egg liquid so that the surface of the tenderloin is covered with egg liquid.

Then put the meat slices into the pan, laying them out evenly.

With a "sizzling" sound, the egg liquid expands, and the unique aroma of fried eggs rises from the pot. The golden egg liquid expands rapidly in the pot, making it look particularly appetizing.

In the past, Lin Xu ate sesame seed pancakes with vegetables on the street, and he especially liked to watch the stall owner fry eggs on the griddle.

The feeling of the egg liquid solidifying little by little on the oily and bright spoon is not only attractive, but also very relaxing.

The pot was full and he started to turn over the first piece of tenderloin.

From this point of view, this method is a bit like Korean barbecue, but both the taste and the method are far superior to Korean barbecue.

Both sides were fried until golden brown. Lin Xu put each piece into a colander, controlled the oil a little, and took advantage of this gap to start frying in the second pot.

Fry all the tenderloins and set aside.

It's still a little early to make lunch now, so we have to wait a little longer. He said to Ni Yongtai:

"Use a little lard to sauté the onion and ginger until fragrant, then add the broth, put the tenderloin in, add the seasoning and simmer for a while... add some shrimp seeds when adding the seasoning, or add shrimp oil before taking it out of the pan, to taste

It won’t be any worse.”

Ni Yongtai nodded and gained a new understanding of the pot collapse technique:

"You really have to keep learning. In the past, I always thought that getting a senior chef certificate would be equivalent to success and fame. But now it seems that it is still far away."

Lin Xu smiled:

"My senior brother said that the advanced textbook is a pass to understand high-end cuisine. It is a threshold. Only with the advanced certificate can you understand some of the mysteries of cooking."

The reason why Xie Baomin said this is not to take the senior certificate too seriously.

After the cancellation of the special certificate in the 1990s, the high-level certificate seems to be the most important certificate in the cooking industry, but many master chefs start with the high-level certificate when recruiting apprentices.

In other words, only with an advanced certificate can you have certain basic skills and be qualified to be an apprentice to the big guys.

At the airport, Shen Jiayue parked her car firmly in the parking space, then hugged Dundun and headed to the arrivals hall with Geng Lele. Halfway through, she saw Yan Lin walking out of the hall with a bag on her arm.

They rushed over.

"Godmother, I miss you so much. I just came to pick you up from the scenic spot. I told my godfather to come with me, but he actually ignored me."

Geng Lele took Yan Lin's arm and started to tell a story.

Humph, you are usually so harsh on me in class, so I have to make a small report to retaliate.

Yan Lin shook her phone at Xiao Lele:

"Go on, your godfather is over there listening."

Only then did Geng Lele notice that Yan Lin had been chatting with Cui Qingyuan on WeChat voice calls.

Tsk...I was caught doing something!

Just now, Sister Yue was caught secretly eating pork ribs, and I was caught snitching. Could it be that today is a tough day for our sand sculpture team?

The little girl quickly found someone to make up for:

"I knew you were having a voice chat with your godfather, and you were deliberately trying to liven up the atmosphere. Are you tired from the flight, godmother? Come here and let me carry your bag..."

Yan Lin smiled and glanced at her goddaughter, picked up the phone and said:

"Yueyue and Lele have already picked me up. Let's do this for now. Let's talk later when we get to the scenic spot."

After saying that, he hung up the phone.

Yan Lin put her mobile phone into her bag, stretched out her hand and hugged Dundun in her arms:

"Baby, are you here to pick me up?"

"nia~~~~~~"

Dundun called out softly and nuzzled Yan Lin with her head.
To be continued...