Listening to the "heartfelt" praise from his two sons, Xie Baomin sighed softly.

It’s useless. Both numbers are a bit useless.

Why don't you respond to the call and have a third child?

I really want to trade with the Geng family, and replace the two sons with a daughter.

It seems that Lele was not only specially recruited by Tsinghua University, but also has a very measured manner of speaking, while these two children have been developing like their uncle.

Chef Xie raised his head with the wine glass and took a long sip.

Bitter wine enters throat and causes pain in heart.jpg.

Lin Xu drank a small bowl of steamed squab that could make his eyebrows fall off, which further strengthened his idea of ​​serving this dish.

With this flavor and texture, as long as it is new, it will definitely sell out!

After finishing the drink, he did not serve any more soup, but picked up the rice, picked up a piece of raw stir-fried squab made by his senior brother, and put it into his mouth.

As soon as you enter your mouth, the spicy and delicious flavor fills your entire mouth. The pungency of ginger, the numbness of Sichuan peppercorns, the spiciness of chili peppers and the aroma of pigeon meat all converge in your mouth.

As for the taste, the meat is coated with a gelatinous and viscous soup, which gives the pigeon meat an extra layer of plump texture.

This is the advantage of adding pork bone stock.

There is obviously no overcooking, but the soup is quite viscous, and the whole pot of food is fragrant.

In the soup, the outer skin of the pigeon is stewed until it is soft and sinewy, while the tender pigeon meat inside is tender, chewy and full of flavor.

Delicious!

It is truly worthy of the chef’s skill at the state banquet to make the pigeons so delicious.

The most classic thing is the subtle ginger flavor in the whole dish.

There is not much spicy feeling, but the fragrance is very strong.

When you eat this delicious dish, you can't help but want to take a bite of rice.

After finishing a piece of meat, Lin Xu spit out the bones in his mouth and gave Xie Baomin a thumbs up:

"Senior brother, your skills are really amazing. You actually made squab so delicious. It seems that you can't stop eating a bowl of rice today."

Next to him, Baby Shen also said:

"Indeed, it is super delicious. The pigeon meat is firm but not hard. It tastes fragrant but not woody. It is a perfect meal."

Cui Qingyuan took over the conversation:

"Not only is it served with rice, it's also served with wine. This pigeon meat tastes so good, and the more you chew it, the more delicious it gets... Director Zhou, Chef Xie, Boss Huang, come on, come on, let's go together."

Several people continued drinking with wine glasses in hand.

Dou Wenjing, who was sitting aside eating rice, asked:

"Isn't the salt-fried pork cooked by Master Wei exactly the same as the twice-cooked pork in Sichuan cuisine? Why is it called such a name? I thought it was salt-baked pork belly before it was served."

Zeng Xiaoqi, who is very knowledgeable about food, said:

"Salt-fried pork and twice-cooked pork are sister dishes of the same mother. Twice-cooked pork is to cook the pork butt meat thoroughly and then slice it and stir-fry it. However, this salt-fried pork omits the cooking step and uses raw meat slices directly. Come for speculation."

After all, she is the person in charge of the food column, and has also served as the host of the "Yanjing Food Sharing" topic for two years. Zeng Xiaoqi's theoretical knowledge of food is still very solid.

After saying that, Director Zeng suddenly felt the need to make a video to talk about this dish, and asked Lin Xu:

"Why don't you record a video about salt-fried pork after work starts?"

"Okay, let Wei Qian do the filming. It will just make him show his face. After all, he is also the head chef of Linji Cuisine. We need to let the audience in the capital know him. Can you give me some guidance then?"

Wei Qian has never recorded a TV show before, so he will inevitably be a little nervous at the beginning. Director Zeng will need full cooperation at that time, otherwise he will not be able to record a dish all morning.

Every time Zeng Xiaoqi suggests cooking a certain dish, she is always craving for the taste of that dish.

When she heard that she could eat fried pork with salt on the TV station, she said:

"No problem, no problem. You know my ability to control the field. I will never make any mistakes."

Haha, you can also eat delicious dishes after work.

Although it is not made by Boss Lin, it is cooked by Lin Kee's head chef himself, so the taste is definitely much better than that of ordinary chefs.

When the time comes, simmer a pot of rice and eat it right away.

Isn’t it better than going to the TV station cafeteria and queuing up?

"Xiao Lin's skills are really good. If it doesn't work, I have to take a photo and post it on WeChat to make those old guys angry."

Aunt Liang scooped up a small bowl of pigeon soup from the small steam pot in front of her and drank it hot. She was already sweating a little. The dizziness and stuffy nose caused by the cold were also relieved a lot. She felt that her whole body was refreshed. Transparent.

When your body is in good health, your mood will also become happy.

She took a photo of the small steam pot with her mobile phone and posted it in her circle of friends:

“After learning that I was feeling unwell due to the cold, the boss Xiao Lin from Linji Food on Yingchun Street specially made pigeon soup in a steam pot for me to drink. It tasted really delicious, even better than the steam pot chicken I had when traveling in southern Yunnan. ”

As soon as it was posted, all kinds of likes and comments flooded in.

Her circle is full of retired elderly people, who spend their days thinking about eating and drinking when they have nothing to do.

I didn’t expect that someone in the capital can actually make pigeon soup in a steam pot, and it looks pretty good. The soup is clear in color, with golden oily flowers, and it looks delicious at first glance.

Some people are inquiring about the specific location of the store, some are curious about the price of steamed squab, and some want to know if this dish can be eaten in the store now.

Anyway, it’s pretty exciting.

Aunt Liang filled another half bowl of soup and replied to the message while drinking.

These are Lin Ji's potential customers. You must help Xiao Lin win them over. Once these people like the taste of Lin Ji's food, you can encourage them to introduce new customers to the store.

We have old arms and legs, so we can’t help with anything else, but it’s no problem to introduce a few customers.

After finishing the soup, she took the pigeon out of the small steam pot, picked up a piece of meat from the pigeon's leg, dipped it in the ginger dipping sauce prepared beside it, and put it into her mouth.

Yeah, delicious.

The minced ginger has been deep-fried to remove the spiciness, leaving only the aroma.

It goes perfectly with pigeon meat.

Lin Xu took out a squab from the big steam pot, scooped some ginger paste into the plate in front of him and said:

"Originally, I wanted to make a scallion oil dipping sauce, but I thought that ginger makes you sweat and is more suitable for this cooling weather, so I changed it to ginger. Does it taste good?"

Aunt Liang felt warm in her heart.

What a good kid, no wonder the business in the store is so good.

She said to Lin Xu:

"I just posted it on WeChat Moments. Those old colleagues and sisters all want to know when the steam-pot squab will be available in the store, and they also want to have a taste..."

Are there customers here?

Lin Xu and Dou Wenjing looked at each other and then said:

"It will take about two or three days. It mainly depends on when the merchant will deliver the equipment. Now that the whole country is on holiday, the equipment delivery may not be so timely."

"Okay, it's okay. When you get online, just shout in the circle of friends and I'll notify them. There's no rush."

Lin Xu ate two bowls of rice and then went to the kitchen to work on dinner.

I’m going to serve dry pot cauliflower tonight, so I have to prepare the dry pot and everything else so that I won’t be in a hurry and have to find it.

In addition, the stones used in this stone cooking dish must also be cleaned and soaked to prevent vegetable leaves from sticking to the surface of the stones and being fried in the oil pan.

When there are many meals in the store, all aspects must be taken into consideration.

Otherwise, a careless move may cause the food to overturn or cause a dangerous accident.

Outside, Zeng Xiaoqi, who had almost eaten, took her mobile phone and sent a photo taken during the meal to the group, and said somewhat proudly:

"Boss Lin is so awesome. He actually thought of using a steam pot to make pigeons. The taste is so delicious. I feel better after just drinking it."

I was in a hurry to eat and didn’t bother to post my hair.

But now that I’ve eaten and drank enough, it’s time to post a wave of photos to put the poison in.

After all, we still have a relative on the prairie that we haven’t yet drunk.

You have to vividly describe the taste and the ingredients used, so that your loved ones can relate to it.

Sure enough, as soon as the photo was posted, Chen Yan posted a crazy emoticon.

Everyone else in the group was in the store, but she was traveling on the Hulun Prairie. Director Zeng's actions were like lice on a bald man's head - it was obvious.

"You actually secretly drink pigeon! soup! behind my back!"

Chen is very angry.

She is not a person who swallows her anger. Since you poisoned me, don’t blame me for fighting poison with poison!

Soon, a short video of eating hotpot mutton appeared in the group.

Shabu-shabu mutton is not common, but there is a piece of meat hanging next to the shabu-shabu pot. A waiter wearing a Mongolian robe holds a knife and slices the fresh mutton on the spot and puts it into the pot. This is a bit interesting.
To be continued...