"What's the difference? I see the same thing."

Not only was Che Zai curious, but Wei Qian also came over.

When Lin Xu was recording the show just now, Lao Huang sent over ingredients such as roasted braised bran and salted fish that are rarely used by people in the capital, and Wei Gan also helped Che Zai move a box.

After opening the results, I found that roasted bran is exactly the same as gluten.

They are all honeycomb-shaped and irregularly foamy, and they are all yellow-brown. Isn’t this the kind of fermented and steamed gluten that can be bought everywhere in the market?

There are three types of gluten available on the market.

The first type is roasted gluten, which has a smooth texture and a bit of gluten. It is cooked directly from washed raw gluten without any fermentation step.

The second type is gluten bubbles, which are ping pong ball-sized gluten balls fried out of raw gluten, and there is no fermentation process.

The third type is honeycomb gluten that can often be seen in cold dishes at night market stalls and small restaurants. This kind of gluten is steamed in a pot with raw gluten and baking powder.

The roasted bran now sold in stores is almost the same in appearance as the third type of gluten.

So hearing Lin Xu say something different immediately piqued Wei Qian's curiosity.

"Although the main ingredients of roasted bran and gluten are the same, the raw materials are different. Gluten is made from washed flour, while roasted bran is made from washed whole wheat flour, which has more bran than gluten, which is the outer shell of wheat."

Lin Xu took the roasted bran and smelled it, then said:

"In the traditional method, the roasted bran needs to be naturally fermented and then steamed in a pot, so the roasted bran has a rich sour taste and needs to be fried before it can be eaten."

The roasted bran sent by Lao Huang is good, and the sour smell is quite strong. It should be the original flavor of Sixi roasted bran that Professor Cui wants to eat.

After looking at the roasted bran, Lin Xu looked at the two boxes of salted fish that were delivered.

"He said these are high-quality plum-flavored salted fish, which are difficult to buy even in the Guangdong and Guangxi areas... I just opened a pack, and why does it smell so bad?"

Che Zai’s expression is a little tangled.

The ingredients delivered today are either sour or smelly. Can we make delicious dishes?

Lin Xu smiled and said:

"Grilled bran is the memory of many people in the Yangtze River Delta. It's sentimental. Outsiders may not be used to it, but this salted fish is really good. The prepared salted fish and eggplant stew can be ranked among the top five rice killers. ."

Chezi opened his mouth, unable to believe his ears.

The famous salted fish and eggplant stew is actually made from this smelly and sticky plum-flavored salted fish? This is really surprising.

He asked curiously:

"Boss, what are the top five killer rice dishes?"

Wei Qian on the side said:

"You don't know this? How can you be a chef? Listen up, the top five recognized rice killers are twice-cooked pork, fish-flavored shredded pork, salted fish and eggplant stew, tomato stewed beef brisket, chili fried meat, boiled beef, and dried beef. Pot fat sausage..."

He said a dozen words in one breath, which made Che Zi, who was already a little confused, even more confused:

"These are the top five?"

Lin Xu patted the young man on the shoulder:

"There are more than ten universities in the top five in our country, which is about the same number as the top five rice killers."

He looked at the salted fish in the box and saw that it did smell stinky, but that was where the word plum fragrance came from.

Plum-flavored salted fish, to be precise, musty-flavored salted fish, along with pickled and fermented ingredients such as pickled pickled vegetables and moldy tofu, are all ingredients evolved by the Hakka during their migration.

But the word "mould" doesn't sound good, and the smell is unappetizing, so it has the nickname "Plum Blossom".

Since the salted fish has been delivered, let’s make some salted fish and eggplant stew for lunch.

Well, just eating hand-shredded cabbage is a bit boring, but it would be much better if you add a mellow and plump salted fish and eggplant stew.

Thinking of this, Lin Xu said to Che Zai:

"I'll wash a few clay pots later. I'll make a salted fish and eggplant pot at noon to try out the taste. If it tastes good, I'll start adding new ones to the store in the afternoon."

"Good boss."

Kitchen entrance.

When I heard that the salted fish and eggplant stew was going to be served at noon, Geng, who had just pulled the rice and was a little stuffed: "..."

You should have told me earlier!

I told you that even if I endured hunger, I would leave some food for Sister Doudou.

It's a pity that my sister Doudou didn't even get to eat such delicious hand-shredded cabbage. If she had eaten the hand-shredded cabbage, wouldn't I be able to eat more of the salted fish and eggplant stew for lunch?

What a mistake!

Geng was so upset that he beat his chest and stamped his feet.

On the other side, Tan Yajun found Shen Jiayue and said:

"Yueyue, let's go to Linji for dinner in the morning. I have a flight at around two o'clock in the afternoon. After lunch, I have to go to the airport to fly to Yuzhou to attend a research meeting."

"Okay Uncle Tan, what do you want to eat for lunch? I'll let Xu Bao cook it for you."

Tan Yajun said with a smile:

"No, no, no, I see netizens are praising Linji's staff meals as the most delicious and sumptuous ones. I'll try it out at noon today to see how delicious it is."

It went viral on the Internet, arousing the curiosity of the big auditor.

He planned to conduct an on-site inspection to see how delicious Lin Kee's employee meals were. If it was really as good as the rumors said, he would drive to Lin Kee to eat at noon.

It’s around ten o’clock in the morning.

After finishing all the preparations, Lin Xu began to prepare salted fish and eggplant stew.

The ingredients required for this dish are relatively simple. In addition to purple-skinned eggplant and plum-flavored salted fish, it only requires a little bit of pig fat.

Although the name is salted fish and eggplant stew, in this dish, the salted fish only plays a role in increasing the freshness and flavor. The real source of the flavor is lard.

Lard not only increases the flavor, but also gives the eggplant a plump texture like meat.

The reason why many rice lovers never forget it is because they are obsessed with the wonderful taste of the combination of lard and eggplant.

Take out some salted fish from the warehouse.

Today, all employees eat, and a larger amount of food is required, so the amount of salted fish is also larger.

Normally, a small piece of salted fish is enough for one serving of salted fish and eggplant stew.

Remove the sticky fish skin on the outside, then separate the fish, and remove the spine and fish bones in the middle, leaving only the dense fish meat part of the salted fish.

This kind of salted fish is pickled with horsetail and has dense meat, making it an ideal choice for making salted fish and eggplant stew.

In northern areas, it is customary to stew eggplant with salted mackerel.

The meat of Spanish mackerel is tender and will become rotten after a short stew. When put together with eggplant, the fish meat will be wrapped around the surface of the eggplant, giving the eggplant a different texture and flavor.

Lin Xu thought he could buy some to try if he had time.

Let’s see which dish is more delicious and goes well with the meal: the northern braised mackerel and eggplant or the southern salted fish and eggplant stew.

Cut the salted fish into pieces slightly smaller than peanuts, put them into a bowl and set aside.

Then Lin Xu took another piece of pig fat, which was about a pound, and chopped it into minced meat.

These pig fat are the soul of the salted fish and eggplant stew. After the lard is boiled, the pig fat turns into small golden particles, which are mixed with the soft boiled eggplant and eaten in your mouth.

That texture, that flavor, don't even mention eating too much.

If you find pig fat troublesome, you can use lard directly, but compared to fried pig fat into pellets, although lard has a good aroma and taste, it lacks the surprise of the pig fat pellets.
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After the pig fat was prepared, Ma Zhiqiang brought over the washed eggplant.

There were a lot of people today, so I prepared a full basket.

Peel the eggplant and cut into square strips ten centimeters long and two centimeters square.

There is no need to wash the cut eggplants, and there is no need to pat them into powder. Just put them into the oil pan and fry them.

The secret to the deliciousness of eggplant is to be willing to use oil. Most eggplant dishes need to be fried to enhance the taste and texture.

When frying, the oil temperature in the pot should be high.

It needs to be about 70% the same, so that the skin of the eggplant will be fried the moment it is put into the pot, and the fat cannot penetrate into the eggplant.

If the oil temperature is too low, for example, less than 50% heat, the eggplant strips will absorb a lot of oil like a sponge. When stewing, the oil will be stewed out, causing the dish to be too greasy.

You need to be patient when frying eggplant strips. You must fry them until the surface is browned and they feel light when stirred with a spoon, so that they are thoroughly fried.

The special smell of eggplant is completely revealed.

Use a slotted spoon to take out the eggplant strips and soak them directly in clean water.

This is to remove excess oil and make the cooked eggplant delicious and not greasy.

High-end dishes rely on ingredients, while ordinary dishes rely on details.

The reason why salted fish and eggplant stew has always been a best-seller is because these small details make the dish perfect and customers want to eat it again and again.
To be continued...