Speaking of salt-baked dishes, the first thing Lin Xu thinks of is salt-baked chicken.

This dish was created by the Hakka people during their migration. Because of its strong taste, unique aroma, it has become a signature Cantonese dish as famous as white-cut chicken.

But it was a bit risky for Lin Xu to rashly make salt-baked chicken without any knowledge of related dishes.

The time is only four hours, and according to the online tutorial, the salt-baked chicken only takes two hours to marinate, and one hour to bake. The remaining hour also requires washing the chicken, frying the salt, etc. The time is too tight.

Even if it is done well, it is just a completed dish.

There is a slight gap from the requirements of Sandao.

Therefore, if you want to complete this task, you still have to choose ingredients that are easy to use and quick to master.

Based on the idea of ​​three cobblers killing Zhuge Liang, Lin Xu looked at the generals in the kitchen and asked:

"What kind of salt-baked dishes have you tried? It's simple and quick to make."

There is actually a bug in this mission. Lin Xu now has enough points and can redeem three excellent salt-baked dishes from the points mall, which adds up to a maximum of 500,000 or 600,000 points.

But after completing the mission, you can obtain excellent general salt baking techniques.

It is definitely a good deal to exchange hundreds of thousands of points for an excellent universal technique.

But Lin Xu didn't do this. He felt that the reason why the system left such an obvious loophole was that he might be waiting for him to jump in.

Just follow the task requirements honestly.

And the mission description mentions exploration, so enjoy the fun of food exploration.

Several head chefs and head chefs immediately gave suggestions:

"Salt-baked pork liver, bury the pork liver in hot salt and simmer for fifty minutes. The kids next door will be so greedy that they will cry."

"Salt-baked peanuts, a great drinker."

"Salt-baked... salt-baked quail... eggs... fragrant, very fragrant!"

"Salt-baked prawns, just bury the live shrimps in the salt and don't worry about anything. Not to mention the kids next door, even the adults next door can't resist this temptation."

"..."

When there are more people, your ideas become more open.

Soon, various salt-baked dishes were figured out.

Salt-baked broad beans, salt-baked soybeans, salt-baked walnuts, salt-baked cashews, salt-baked pumpkin seeds... Nuts and salt-baked are a perfect match, and everyone can name a bunch of dishes in this category alone.

In addition, there are salt-baked pork loin, salt-baked lamb loin, salt-baked chicken loin, salt-baked chicken gizzard and other dishes, which also meet the requirements of short, flat and fast.

After listening to everyone's suggestions, Lin Xu, who was worried at first, suddenly felt like "this turns out to be a sub-question".

There are so many salt-baked dishes, and they are all easy to prepare. I can’t believe that I couldn’t even make three of them within four hours.

Thinking of this, Lin Xu immediately started to prepare.

The first is the quail eggs mentioned by Qin Wei.

The reason why I chose this delicacy is because the salt-baked quail eggs do not need to be seasoned at all, and you can taste the aroma of the eggs being cooked, so the difficulty is relatively low.

There is large grain sea salt in the back kitchen. This kind of salt has rich flavor and loose texture, which is very similar to the coarse salt used to make salt-baked chicken.

But unlike coarse salt, this refined large-grained sea salt is usually sprinkled when making high-end seafood or steak dishes. It does not have the harmful substances in coarse salt and can be in direct contact with the ingredients.

The only disadvantage of this salt is its high price.

However, compared with the excellent salt baking technique, this cost is negligible.

Lin Xu brought a small pot of quail eggs, poured them into clean water and gently washed the eggshells, which would make them cleaner and safer to eat.

After washing the eggshells, use kitchen paper to dry the surface moisture and place them in a basket for later use.

When making salt-baked dishes, the surface of the ingredients must not be wet, otherwise the water will melt the salt, making the dishes salty and bitter.

Without moisture, the salt will remain dry, and there will not be much salty flavor on the ingredients, only the rich deliciousness of the salt.

"The Exotic Land Development of Vegetable-Growing Skeletons"

After preparing the quail eggs, Lin Xu found a wok that he didn't usually use and prepared it as a salt-baking pot.

Table salt is corrosive to iron to a certain extent and will damage the pot. Therefore, when making salt-baked dishes, one must either use a stainless steel pot, a casserole, or an iron pot that is about to be eliminated.

Chefs would be reluctant to use a normally used wok for salt baking.

Wash the pot, heat it on the stove, and then pour in four packets of large grain sea salt.

After pouring in, stir-fry gently with a spoon and let the salt slowly heat up.

When turning, be careful to turn the salt all the way to the bottom, so that it will be heated evenly and the baked ingredients will not be easily lost.

In order to make the baked quail eggs smell more fragrant, Lin Xu grabbed a handful of star anise inside after the salt temperature came up slightly.

Star anise can add a bland aroma to salt, making it smell like meat.

Although this does not improve the quail eggs that are eaten while peeling, the smell of the eggshells should also improve the system's evaluation. But for exploration, you have to use a variety of methods.

Star anise is relatively resistant to frying, so it needs to be added in advance.

Wait until the aroma of the star anise comes out, then add the peppercorns and dried chili segments, and continue to stir-fry.

At this time, the salt in the pot has obviously become dry, and it is much easier to stir than when it was first poured into the pot, and the rustling sound of the salt grains is also clearer.

After a while, the spicy smell also spread out.

Lin Xu added a handful of fennel to the pot, stirred it evenly and then it was ready to bake.

First, fill at least half of the salt in the pot, and then turn down the heat on the stove to a minimum, just like the flame of a candle. Because the fire is too high, the quail eggs will easily fall out.

Use a spoon to make a nest for the remaining salt in the pot so that the thickness of the salt at the bottom of the pot is even.

Then place the quail eggs one by one on the salt. After placing them, pour the salt in and bury the quail eggs completely.

Cover the pot and start baking.

The so-called baking is to simmer the ingredients through a certain medium. In addition to salt baking, there are also water baking, air baking and other methods.

After baking the quail eggs, Lin Xu thought for a while, then boiled a pot of water on the stove nearby, added a large bowl of braised pork soup to the water, and brought to a boil over high heat.

Then pour a small basin of washed peanuts into the stewed soup.

Now that you’ve made salt-baked quail eggs, let’s also make salt-baked peanuts.

The reason why he chose to boil it in brine is to increase the flavor of the brine, so that the baked peanuts will be more delicious and delicious.

Of course, the system score will be higher.

Well, in order to make the prepared peanuts reach the excellent level, boil them directly in brine and then bake them. This will give a stronger aroma than baking them directly, and the score will naturally increase.

"Why are you suddenly obsessed with salt-baked food? Salt-baked quail eggs and salt-baked peanuts are both very alcoholic. Is it to secretly satisfy your father-in-law's craving?"

Wei Qian came over, as if he could see through Lin Xu's little thoughts.

Lin Xu said:

"Not only for my father-in-law, I always like to eat some snacks before going to bed these two nights. Peanuts are nutritious and satiating. Isn't it better than eating snacks?"

After speaking, he looked at Wei Gan and asked:

"Why don't you come too? You can watch TV series or something in the evening, so you won't be destitute."

"That's not okay. If Tiantian finds out that I secretly eat snacks at night, she might throw her over her shoulder again. I don't dare to provoke her..."

Over the shoulder? Fall?

The surrounding area suddenly became quiet. Not only Lin Xu was stunned, but even Zhu Yong and Qin Weizhuang Yizhou also looked over.

Everyone didn't think it was anything to flirt with each other, but the two of them actually secretly had sex with each other in private. It didn't look like what a normal couple should be like.

I feel like I missed a lot of great drama!

Zhu Yong took a bite of the tomato he was cutting:

"Old Wei, I just told you about the shoulder throw. I don't mean anything else. I just want to know what it feels like. Although I have received a lot of punches, I have never experienced a shoulder throw..."

Zhuang Yizhou was also watching the excitement and came over without taking it too seriously:

"Tell me, if it's fun, I'll try it with your girlfriend."

It shouldn't be fun to see Wei Qian grinning like that, but whether this kind of thing is fun or not is secondary, the main reason is that I haven't seen it before.

Who would have thought that the store’s head chef and front-of-house manager would be so awesome.

Wei Qian glared at several people angrily:

"Gungungun, why are you making noises? If you continue to make noises, I will arrange cooking for both of you tonight."

After saying that, he went to the pastry shop next door.

If I can’t afford to offend you, why can’t I afford to hide?

Ten minutes later, Lin Xu took out the peanuts from the stewed soup and picked out the stewed ingredients, leaving only the peanuts.

The salt-baked quail eggs are almost ready now.

When you open the lid of the pot, you will first be greeted by a strong smell of spices, mixed with the unique freshness of sea salt. When you close your eyes, it feels like braised seafood is being cooked in the pot.
To be continued...