At this time, the sea salt in the pot has formed into large chunks.

Lin Xu turned off the heat on the stove, then carefully shoveled the salt blocks apart with a spatula, and then used a large colander to filter out the quail eggs and spices in the salt blocks.

The salt will need to be fried in peanuts later. If there are spices in it, it will be easily lost, so it needs to be filtered out at this time.

Strain out all the quail eggs and spices, then bring a plate, place two lettuce leaves on the plate, and place the baked quail eggs on top.

After setting it up, Lin Xu looked at it with a discerning eye.

[Level: Excellent]

Done!

He picked up a quail egg, cracked it open, and peeled off the shell, revealing the richly fragrant quail egg inside.

I don’t know whether it was baked too high or for a long time, but the lower half of the quail eggs was slightly browned, but it tasted good in the mouth and the aroma was very rich.

This is much more delicious than boiled quail eggs directly.

With the quail egg base, Lin Xu is confident about the next two dishes.

Turn the heat back on and put the pot with sea salt on the stove to heat it up. While it is burning, use a spoon to constantly break up the agglomerated sea salt.

When the salt is stir-fried again, use a slotted spoon to filter out the missing spices, then pour the water-drained peanuts into the pot and start stir-frying.

When the peanuts are just put into the pot, the outside will be covered with salt because of the moisture.

But it’s okay, just continue to stir-fry over high heat.

Salt-baked peanuts are different from salt-baked quail eggs. Quail eggs need to be buried in salt and stewed, while peanuts need to be stir-fried constantly.

This not only keeps the salt in a loose state, but also allows the peanuts to be heated evenly.

Soon, the salt particles coated on the surface of the peanuts gradually began to decrease. Finally, the surface of the peanuts became dry and the salt particles became loose again.

When there is a crackling sound, it means that the peanuts have been cooked.

Turn off the heat, cover the peanuts with salt, and simmer for a while.

The reason for doing this was learned from the salt-baked quail eggs I just made.

Use hot salt to bury the ingredients. The salt's unique water absorption properties will absorb the moisture inside the ingredients.

The water on the surface of the quail eggs had just been wiped dry, but the salt still absorbed a lot of water and even formed into large pieces, so Lin Xu also wanted to try it when making peanuts.

If you can do it, it is equivalent to mastering a small skill.

If it doesn’t work, there’s nothing to lose, just some peanuts at most.

For Linji Food now, this loss is almost negligible.

He didn't dare to simmer it for too long, and he didn't even close the lid.

After about two or three minutes, the peanuts buried in the salt were pulled out.

Then strain it with a colander, put all the peanuts into a tray and spread them out to prevent the remaining heat from losing the peanuts.

While the peanuts were drying, Lin Xu took a cucumber and cut it vertically, placed half of it flat on the eucalyptus board, and cut the cucumber into slices with a diagonal knife.

After cutting, arrange the cucumber slices in a circle on the plate, with the arc facing outward to create a flower shape as much as possible.

When the peanuts are almost dry, use a spoon to carefully place them in the middle.

The quality is not enough, just make it up by putting it on the plate.

All high-end dishes pay attention to presentation, which shows that presentation is also part of the food score.

Lin Xu didn't have much confidence in this plate of peanuts, so he simply put on a pose. He didn't expect to get a high rating, as long as he could reach the excellent level.

For the first time since joining the industry, I have the feeling of "Long live 60 points".

After setting it up, I looked at it with my discerning eye and found that it was actually an excellent grade.

This...

Lin Xu picked up a peanut and tasted it. The texture was crispy, salty and delicious. When he tasted it carefully, he could taste the subtle braised aroma in the peanuts.

This gave him a new understanding of salt baking.

This method is simply an amplifier of the flavor of the ingredients.

Of the two dishes I just made, both the quail eggs and the peanuts are much more fragrant than usual, and they also have a unique umami flavor of sea salt.

I really didn’t expect that I would come up with an outstanding dish while messing around with nothing.

This is really an unexpected bonus!

The last dish is left.

In the blink of an eye, two salt-baked dishes were made. Taking advantage of the advantages of making nuts, Lin Xu thought about it and made salt-baked cashews in the same way as salt-baked peanuts.

"The host has made three salt-baked dishes of at least excellent level within four hours, completed the side task [Technique Exploration], and obtained the excellent-level general cooking technique - salt baking. Congratulations to the host."

Finally done.

Lin Xu put the three salt-baked dishes on the workbench, and then said to everyone:

"Come and try it and see how it tastes."

Zhu Yong asked curiously:

"Aren't you going to keep it for Uncle Shen? How can you keep it if we eat it?"

"It's still early for him to get off work. The quail eggs will be cold when he gets back. I'll make some when I get off work soon. Anyway, this pot of salt can be used repeatedly and there are plenty of quail eggs."

Upon hearing this, everyone stopped being polite and gathered around to start tasting.

The quail eggs are fragrant and fresh, the peanuts are crispy and have the flavor of braised meat, and the cashews are also crispy and delicious, with a strong umami flavor, but not salty.

Delicious.

These snacks are quite delicious.

The boss’s skills are really good and everything he makes is delicious.

Everyone was full of praise for Lin Xu’s craftsmanship, but it’s a pity that you can’t drink during working hours, otherwise you would have to drink two glasses of this delicious appetizer.

It’s around five o’clock in the afternoon.

Shen Guofu drove to the store with Han Shuzhen.

I was originally going to ask Lin Xu how to stew astragalus soup, but when I saw the freshly made salt-baked peanuts, salt-baked cashews, and salt-baked quail eggs, I couldn't help but lick my lower lips.

"Honey, we're all here, and Xiaoxu is all in for it. How about we taste it before we go back?"

Han Shuzhen gave him a helpless look:

"Then it starts tomorrow. We will leave for Yinzhou at the end of the month. By then we will be climbing mountains and living in tents. It's not okay if you are not in good health. Don't blame me for not waiting for you then."

"No, no, I will never fall behind, just watch it!"

Just as he was talking, Shen Baobao and Chen Yan also came to have dinner after get off work.

When she saw the salt-baked dishes, Chen Yan was immediately interested:

"Brother-in-law, this salt-baked dish tastes really good. Do you like it? If you like it, I want to try it."

When it comes to other dishes, Lin Xu really can't guarantee that her sister-in-law can learn it, but this kind of salt-baked dish is really not that difficult if you have some hands. As long as you grasp the time and don't turn on the high heat when baking, it won't overturn.

He smiled and said:

"It's very simple. You can learn it if you want to."

Baobao Shen, who was peeling quail eggs, asked curiously:

"Yanbao, are you planning to give us a birthday party in person on your birthday? Why have you suddenly become so hardworking? If you went to school like this back then, maybe our family will have a top student from Qingbei. Unlike me, we are destined to go there.

Central Finance is looking for my Xubao, but I can’t change my choice.”

Chen Yan: "..."

Sister, do you have a disease that makes you feel uncomfortable if you don’t spread dog food?

Spreading dog food and spreading inertia is this?

She said:

"I just want to learn. You have your brother-in-law to cook for you. I am alone and I will starve if I don't know how to cook. Besides, there is a lot of fun in cooking. Isn't this more enjoyable than playing those virtual games?"

Baby Shen rolled his eyes:

"Then I'll learn too!"

I am the real executive chef of Lin Kee Gourmet, so I can’t let fake products surpass me.

Thinking of this, the two sisters went to the dressing room to change into chef uniforms, planning to seriously learn this salt-baking technique in the small kitchen next to the roast duck stove.

Six o'clock in the afternoon.

Ren Jie walked out of the Yingchun Street Police Station next to Haidian Middle School.

The team recently asked him to sort out some criminal case files, and some of them have not yet been closed. He has to come to the police station that handles these cases to compile the files.

I didn't pay attention to the time in the stall, and I accidentally reached this point, and it wasn't finished yet.
To be continued...