"The reason why Xubao has developed so well is because he has found a wife with a prosperous husband. Come on, you all, work hard to get out of singlehood and find your own happiness."

Sun Minghao laughed:

"No wonder netizens say you like to spread dog food. This old classmate stuffed handfuls of it into our mouths as soon as we met... Are there any dishes that are not for sale to the public at noon today?"

Not for sale?

Lin Xu smiled and said:

"Almost all of them are not for sale to the public. Yueyue, please take everyone upstairs to sit while I prepare the dishes in the kitchen."

When we came to the kitchen, it was almost time.

Lin Xu began to prepare the dishes.

Set up the wok, slide the pan, add cooking oil, add some sliced ​​scallions, ginger and flattened whole garlic. When the aroma comes out, add the fried herring tails.

Simmer for a while, then pour some rice wine, half a teaspoon of balsamic vinegar and a tablespoon of light soy sauce along the edge of the pot.

Cover the pot and simmer for another half minute.

The heat is on low now, so don’t worry about the bottom of the pot getting burnt. When the soy sauce flavor bursts out, pour the pork bone stock along the edge of the pot.

The soup doesn’t need to be too much, just enough to be even with the fish.

In this step, in addition to pork bone broth, you can also boil herring heads and fish bones into broth in advance and add it to the broth, which will make the flavor more intense.

However, it takes too long to cook the fish bone broth, and the price of boiled water is too high, so there won’t be many customers ordering it. Lin Xu doesn’t plan to introduce new items in the store, so he has no preparations.

Of course, although this dish is not new, reservations are accepted.

For those customers who are not short of money and want to try something new, the store can definitely satisfy their requirements.

After the stock boiled, Lin Xu started seasoning.

Light soy sauce contains salt, so you don't need to add too much salt, just half a teaspoon is enough. It is added purely to enhance the flavor.

After adding the salt, Lin Xu added about a tablespoon of white sugar to it.

You can use less salt, but not less sugar, otherwise you will lose the essence of this dish.

Then add half a tablespoon of dark soy sauce.

Adding dark soy sauce gives it the feeling of thick oily red sauce.

In order to make the dishes look better, Lin Xu added half a spoonful of sugar that had been prepared in advance.

Unlike home cooking where the sugar color is fried as you go, restaurants prefer to fry the sugar color in advance and just scoop it out with a spoon when using it.

This saves time and is more efficient.

Cover the pot and simmer over low heat for about ten minutes.

In the banquet hall upstairs, everyone has almost arrived. Mrs. Shen holds Dundun in her arms and sits with Han Jitong and his wife and the rest of the family.

Chen Yan originally wanted to join in here.

But seeing that my parents were there, in order to avoid being forced to get married, I sat at a table with Zeng Xiaoqi, Dou Wenjing and others.

"You are the big boss and a relative of Boss Lin. Why are you at our table?"

"Aren't you afraid of being forced to get married... Yuanyuan, Yuanyuan, come here, don't sit over there, otherwise some elder will rush to get married if they get hot-headed, so let's not put it aside."

Chen Yuanyuan, who had been experiencing the Ziqiang Shengjian Headquarters all morning, came over and sat down next to Chen Yan.

Well, this trick is really good. It will be much safer if you don’t hang around in front of relatives and elders.

Learned!

When the cold dishes were almost ready, the waiter brought the grilled fish bream.

These boneless fish bream cut into thick slices were grilled and full of fragrance, and the honey on them gave the dish more flavor. Geng Lishan took a bite and said immediately:

"We didn't add honey when we ate it last time. It's only been a few days, and Xiaoyou Lin has actually made the taste of fish bream even better. Come, come, let's drink this cup together."

His table was basically filled with people from the last cultural gathering.

Everyone had the same feeling when they tasted fish bream.

I feel that after adding honey, this dish becomes more charming and tastes more wonderful.

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

If grilled fish bream is compared to a beautiful woman, then adding honey is equivalent to a beautiful woman wearing a cheongsam.

The lines are more graceful and more oriental.

At the table next to him, Cui Qingyuan clinked glasses with Lao Huang, took a sip of white wine, and then took a photo of the fish with his mobile phone and posted it on Moments:

"Boss Lin recreated the famous fish bream in history and baked it with honey. It has a unique taste and is a must-try!"

Just after I sent it, Yan Lin, who was attending an economic and trade forum in Hainan, frowned.

"Knowing that I can't go to the capital now, you still tempt me. This little red guy must have done it on purpose!"

After muttering, she sighed helplessly:

"So what if you trick me? You don't do anything, you are a coward, you are even less courageous than when you were a child!"

But complaining is all about complaining, Yan Lin still sent a message to Xiao Qing:

"When can I go to the capital?"

After I posted it, I felt that it was not good to be so proactive, so I added:

"Boss Lin has moved to a new home. It would be inappropriate for us not to come over to congratulate him. Please take a look at my schedule, set aside a day for me, and directly arrange a charter flight to the capital."

When Xiao Qing received the news outside the venue, she couldn't help but cover her mouth and smile:

"Okay, Mr. Yan, I will make arrangements for you right now."

After sending it, she whispered softly:

"If either of you changes your personality, your child will at least be in high school now, right? Manager Shu is right, people can't be too pretentious, otherwise they will harm others and themselves."

In the kitchen, the fish tails in the pot are almost cooked.

Lin Xu opened the lid of the pot, and a pleasant aroma wafted out from inside. The fish tail trembled in the bright red soup, like tofu.

Use chopsticks to remove the onion and ginger, scoop up half a spoonful of lard and slide it along the side of the pot, so that the fish tastes richer.

After putting it in, turn up the heat and pour a little more balsamic vinegar into it along the side of the pot.

The main purpose of this vinegar is to evaporate the overly greasy aroma of lard, making the fish taste plump but not so greasy. The amount of vinegar should be smaller, and it will basically flow from the edge of the pot to the bottom of the pot, and the vinegar has basically evaporated.
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But the aroma of vinegar has remained, and the greasy smell of lard has also dissipated a lot.

After doing this, the soup in the pot becomes less again.

Scoop up half a spoonful of watery starch and spread it thinly into the pot, allowing the soup to coat the fish. This will further enhance the plumpness of the fish and make the taste richer.

After the gravy is hung on the fish, pour a little cooking oil to make the fish tail look more shiny and attractive.

Then, comes the most critical step in cooking - turning the spoon.

After the fish was put into the pot again from the tail, the whole fish has not been turned over, so the color below is more rosy and beautiful, while the top is almost boring.

In order to make it look better, you need to use a large turning spoon to turn the fish tail over.

When Xie Baomin and Dai Jianli saw that Lin Xu was going to take this step, they both stopped what they were doing.

"This is quite difficult."

"Yes, the fish tail is completely soft and will turn into a mess if touched even slightly."

Many chefs have failed in this step. Either they used too much force and the flipped fish tail fell heavily into the pot and turned into a ball of rotten meat, or they used too little force and failed to turn it over halfway.

Moreover, fan-shaped dishes are different from round dishes. This irregular shape is more difficult to completely turn over.

While the two were thinking, Lin Xu used a large spoon to throw up the fish tail, then lifted the pot up, and the fish tail fell into the pot like a diving champion.

The fish tail is intact, not even a drop of soup is spilled.

"Awesome, awesome, Brother Lin really feels like a master with his flipping skills."

Lin Xu smiled and said:

"I'm actually timid, but fortunately this fish tail gives me face."

Put the wok on the stove and turn it twice so that the fish tail is tightly wrapped in the soup at the bottom of the pot. Lin Xu moved it to the prepared fan-shaped fish plate. With a shake of his hand, the fish tail slid in steadily.<

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The fish body is facing the arc surface of the fan shape, while the fish tail is facing the bottom corner of the fan shape.

It's a perfect fit.

At this time, Xie Baomin and Dai Jianli also made the fish tails that they were responsible for.

The two of them used a large pot and cooked four or five fish tails at a time.

When Xie Baomin turned over five fish tails at the same time, Lin Xu was completely shocked.
To be continued...