After frying the eggplant strips, pour out the oil from the pot.

Scoop a spoonful of fat into it.

The so-called exhausted oil is the grease from ingredients that have been fried several times. This kind of oil is relatively turbid and cannot be used for cooking. It can only be used to oil some heavy-flavored ingredients.

After the oil is hot, pour the sliced ​​salted fish into the pot and fry.

If you want salted fish to add flavor to dishes, you need to fry the salted fish to remove the musty smell from the fish. At the same time, use high-temperature hot oil to turn the stinky smell of the fish into a umami flavor.

The secret to the delicious taste of salted fish and eggplant stew is here.

Do not turn the salted fish pellets when they are first put into the pot, because when the fish is heated, the water will seep out of the meat, causing the fish to become soft and sticky.

It needs to be fried in the pan for a while to dry out the surface before shaking the pan to flip the fish in the pan.

Fry the salted fish cut into small pieces until the surface is golden brown, take it out with a slotted spoon and set it aside for later use.

As for the oil in the pot, it needs to be poured out.

Because this oil is not only very salty, but also has a fishy smell, so it is not suitable for any dish.

Wash the pot and put it back on the stove to heat the pot.

After pouring out the oil from the slide pot, directly pour the minced pork fat into the pot without adding oil, spread it out, and use high temperature to boil out the fat in the pig fat.

Soon, the fat seeped out from the pig fat.

The chopped fat meat was gradually fried to a golden color.

"Damn it, no wonder the salted fish and eggplant stew is so delicious. With so much pig fat added in, even the cabbage dumplings are so fragrant that it makes people drool."

While Lin Xu was busy working, Ma Zhiqiang was always watching over him.

Seeing the pig fat in the pot, he, who is good at making big pot dishes, finally knew the secret of the delicious salted fish and eggplant stew.

Although this dish seems to only have vegetables like eggplant and a little bit of pickled salted fish as ingredients, who would have thought that there would be pig fat in it.

Many people like to eat salted fish and eggplant stew, and some think it is a vegetarian dish.

However, in fact, this so-called vegetarian dish has more calories than ordinary meat dishes.

Lin Xu smiled and said:

"If vegetarian dishes want to be delicious, fat is essential. Even high-end ingredients like matsutake must be cooked with fat to achieve the best taste."

When the pig fat was fried until the surface was brown, Lin Xu took the prepared garlic, ginger, millet and pepper and poured them into the pot and stir-fried.

Exploding these ingredients in lard can remove the peculiar smell in the lard, and the aroma of the dishes will be more intense.

Saute the ingredients until fragrant, pour in light soy sauce and dark soy sauce, then add some oyster sauce, a small spoonful of salt, a small spoonful of sugar, mix well and pour in the salted fish pellets.

Add two large bowls of water and simmer, allowing the fresh aroma of the ingredients and salted fish to blend into the soup.

Bring to a boil over high heat, take out the eggplant strips soaked in the water and put them into the pot. Stir evenly, cover the pot and simmer for two to three minutes to allow the soup to penetrate into the eggplant.

Three minutes later, when the lid of the pot was opened, a strong and fresh aroma wafted out from the pot. The surrounding chefs were so excited by the aroma that they couldn't help but swallow their saliva.

At this time, the soup in the pot has become much thicker visible to the naked eye, and the eggplant strips have become soft and tender, trembling in the boiling soup.

Coupled with the rich aroma, this dish becomes even more tempting.

At this time, the eggplant has become very soft and rotten. If you stir it with a spoon, it will easily break into pieces and affect the appearance of the dish.

So if you want to flip it, you need to shake the pot.

Grasp the handle and turn the wok vigorously, so that the dishes begin to rotate along the inner wall of the wok. This method achieves the purpose of stirring, and at the same time speeds up the evaporation of water, making the soup thicker.
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When the soup is almost gone, take the wok away from the stove.

Ma Zhiqiang has already heated up several earthenware pots on the nearby stove, put the dishes in the pots, and the hot earthenware pots will reheat the dishes, making the aroma more intense.

This chapter is not over yet, please click on the next page to continue reading!

Take this opportunity to sprinkle a handful of chopped chives, cover the pot, and serve.

Restaurants pay attention to efficiency. Nowadays, they rarely use clay pots to cook all these clay pot dishes. Basically, they are almost cooked and then transferred to the piping hot clay pot.

These are eaten by employees, using large clay pots.

If a new product is introduced in the store, it will have to be replaced with a small clay pot, otherwise it will affect the sales of other dishes.

After the salted fish and eggplant stew was ready, Lin Xu washed the pot and prepared the hand-shredded cabbage.

As soon as lunch was ready, Shen Baobao led Tan Yajun and assistant Yuan Fei into the store.

"It smells so good. What delicious food is this?"

Tan Yajun likes delicious food, and he was attracted by the rich aroma of the store as soon as he entered the door.

Shen Baobao is also a little curious. She only knows that she will make hand-shredded cabbage today, but is the fragrance of hand-shredded cabbage so strong?

Shu Yun, who was sorting out customer information in front of the service desk, smiled and said:

"Today we are having salted fish and eggplant stew. The boss cooks it himself. You can go upstairs to taste it."

When eating staff meals in the store, the waiters are on the first floor, while the chefs are on the second floor. This way, girls with big appetites can eat separately to avoid having to eat in front of the chef.

"Salted fish and eggplant stew? This is a classic dish!"

An expression of surprise appeared on Tan Yajun's face. Hey, he thought it was a joke on the Internet that the staff meal was the best, but he didn't expect it to be true.

It’s worth it. It’s worth it.

From now on, if I have nothing to do, I will try my best to come to the restaurant with my eldest niece to eat, so that I can eat the most delicious food in Linji.

Several people came upstairs, and the food was already set.

Dou Wenjing, who has rented the room next door, is sitting in the booth and discussing the decoration style of the banquet hall with Zheng Xiaoguang, who came to measure the dimensions.

As for Geng Lele, she has also achieved the effect of digestion by helping Dou Wenjing go to the company twice. At this time, she is staring at the clay pot on the table.

Looking forward to lunch starting soon.

The diced salted fish and eggplant in the clay pot have been provoking me. I can’t express my hatred until I eat them!

"Hey, the boss lady is here, let's start eating."

There is a sink at the door of the kitchen for employees to wash their hands. Tan Yajun and Yuan Fei went over to wash their hands, and then followed Shen Jiayue and sat in the booths.

When Lin Xu came out with a bowl of rice, we officially started eating.

Opening the lid of the clay pot, the rich aroma inside made everyone exclaim.

The smell is so charming.

Tan Yajun said with a smile while holding a bowl of rice:

"Originally I thought that since I was about to take a flight, I would eat less and a bowl of rice would be enough. But now, even two bowls of rice may not be enough."

"The Point Guard Is Here"

Once this rice killer appears, doubling the amount of rice is a basic operation.

Lin Xu said:

"Uncle Tan, feel free to eat, there will definitely be enough rice for today."

He put a piece of eggplant full of soup into his bowl, mixed it with rice and put it into his mouth. The unique umami flavor of salted fish, the fragrance of lard, and the fragrance of the eggplant itself all poured into his mouth.

There are fat dices hanging on the surface of the eggplant, and when paired with rice, it tastes amazing.

He is indeed a rice killer. Just now, Tan Yajun said that he would eat two bowls of rice. Lin Xu thought it was a bit exaggerated, but after eating it, he felt that he probably needed three bowls of rice.

This dish is so delicious when paired with rice.

After two bites of the salted fish and eggplant stew, followed by a quick hand-shredded cabbage, the greasy feeling in the mouth was immediately washed away, and the salty taste once again spoiled the rice.

Once this kind of rice killer forms a group, the rice will decrease rapidly.

"It's so delicious. The hand-shredded cabbage is paired with the salted fish and eggplant stew. It's a perfect match. Xu Bao, I'll have another bowl of rice later!"

"It's delicious. It's really delicious. The boss's craftsmanship is amazing."

"Wow, this is much better than the food in our design office. If it weren't too far away, I would rather come to your place to eat every day. I feel that this is life, and other meals can only count for survival."

"..."

The others also ate with mouths full of oil, praising Lin Xu’s cooking skills.

Lin Xu looked around and asked curiously:

"Why didn't Sister Yan come?"

Geng Lele ate until her mouth bulged like a hamster:

"I went to the TV station. It seems that I want to renegotiate the copyright issue of the online broadcast of the food program with the TV station. I said that after the discussion, we will come to eat and let us give her some leftover cabbage."

Mr. Chen didn’t know that he had made eggplant stew today, but he was only thinking about tearing the cabbage.

When Shen Baobao heard this, he immediately said:

"Then let's just finish these eggplants, in case my cousin doesn't eat them, it will be a waste."
To be continued...