Lin Xu nodded and kept these words in mind.

Then, Guo Weidong brought another beef bone and prepared to stew it with Gastrodia elata to make Gastrodia oxtail soup for everyone to drink.

For Cantonese cuisine chefs, it is simply uncomfortable to eat without a soup.

So when no one was using the oxtail, I took the initiative to add a soup dish.

The other oxtail was used by He Baoqing to make traditional braised oxtail.

Two hours later, when Liao Jinming and Bai Pengbo from the catering department came in carrying a can of white wine sealed with red mud, the head chefs were all busy cooking.

Guo Weidong opened the lid of the clay pot, and a rich aroma suddenly wafted out of it.

Lin Xu leaned over and took a look. The beef offal had turned red and was trembling in the pot, while the original soup that was full of the pot was less than half the pot.

The rich aroma of fresh and soy sauce made him swallow his saliva.

But the offal was not edible yet, so Guo Weidong poured in the white jade radish cut into hob pieces and stirred it so that the radish was soaked in the soup.

"Stew for another 20 minutes and it's ready to be cooked... If you want spicy food, you can add some chili millet and Erjingtiao a few minutes before serving, which not only increases the spiciness, but also incorporates the fresh flavor of green chili into the pot.

Offal."

When Lin Xu heard this, he asked curiously:

"What if you want something spicy and sour?"

"Add chopped or pickled peppers. In short, the spiciness should be adjusted after the offal is completely stewed, so that the aroma of the offal itself will not be suppressed."

Learned another trick.

Next to him, Xie Baomin was holding a wok and making raw-fried beef intestines using the method of raw-fried fat intestines.

But his method of making it is a little different from that of raw fried sausage, because he cut the beef intestine into thin strips, shredded the red pickled pepper, and added some shredded lettuce for decoration.

After frying, the beef intestines will be white, the peppers will be red, and the bamboo shoots will be green.

Apart from these three colors, there are no other colors, and even the pepper seeds have been removed in advance.

In terms of appearance, it is a masterpiece.

"Your senior brother is up to something again."

Guo Weidong took a look and found that Lao Xie's character was not that good, and his cooking skills were nothing to speak of.

Although I haven’t tasted this stir-fried beef intestine yet, as an expert, judging from Lao Xie’s cooking process and the aroma of the dish, this dish should not be unpalatable.

Twenty minutes passed quickly, and the radish and beef offal stew in the pot was ready.

"In addition to radish, you can also add vermicelli to make vermicelli beef offal stew, or add yuba to make yuba beef offal stew, both of which taste very good."

After Guo Weidong finished speaking, he took down the clay pot from the stove.

Lin Xu took the opportunity to recite silently in his heart:

"Use the cooking study cards!"

Soon, the system prompts sounded in my mind:

"Learning object: Guo Weidong. Current skill is: Common techniques of Cantonese cuisine - casserole. Do you want to learn?"

Wow?

Directly give common techniques?

Wouldn’t it be possible to make various Cantonese-style clay pot dishes in the future?

Lin Xu was overjoyed for a while and hurriedly muttered silently:

"Learn!"

As soon as I finished speaking, the system prompt sounded in my mind again:

"Consume a perfect-level cooking learning card and obtain a perfect-level common Cantonese cooking technique - casserole. Congratulations to the host."

Now that I have acquired the skill, I can finally make all kinds of claypot dishes, including the claypot rice that Yueliyue has been longing for.

Not long after, everyone’s dishes were ready.

In the large private room in Building 12, eighteen executive chefs and catering department directors Liao Jinming, assistant Bai Pengbo, supplier Lao Huang, and Lin Xu, the catering department supervisor, sat around an oversized dining table.

,start having dinner.

Today's dinner is quite sumptuous. Twenty or thirty dishes made from beef offal are placed on the table, which makes people greedy just by looking at them.

"There are no outsiders, so don't hold back. Except for Xiao Bai and Xiao Lin, everyone else has their glasses filled with wine."

Liao Jinming took off his coat and rolled up his sleeves, looking like he was about to go on a killing spree.

Other head chefs also followed suit and rolled up their sleeves.

If the table hadn't been filled with food and wine, Lin Xu would have thought that these people were going to fight.

But even if we take action, everyone will beat Senior Brother and Lao Dai together, and Director Liao's turn will not be there yet.

While they were drinking, Lin Xu and Bai Pengbo ate the dishes on the table.

All kinds of beef offal preparations are very delicious, especially the beef offal stew. All the ingredients are simmered in the pot with sauce for so long, which not only tastes soft and rotten, but also tastes extremely delicious.

When you eat it in your mouth, it is really delicious and enjoyable.

The stewed radish inside is also soft and tasty, and it actually tastes like meat.

No wonder people in Guangdong and Guangxi love eating beef offal so much. The taste is really addictive, and you even feel like you can't stop eating it.

While eating, Yin Hongbin said to Lin Xu:

"I estimate that there is a high probability that you will get drunk by these idiots today. I can only teach you how to make ramen tomorrow. Master Lin will come early tomorrow. I will teach you how to make noodles."

“Good Chef Yin.”

Lin Xu touched Lao Yin with the juice and drank it in one gulp.

When he was almost done eating, Lin Xu touched Bai Pengbo:

"Do they often have dinner together like this?"

"No, just once or twice a year, in the name of slaughtering cows, we have a dinner and a drink to ease the relationship between the chefs."

As the director of the catering department of Diaoyutai, Liao Jinming can suppress these demon kings, so he naturally has two brushes.

For example, regular dinner gatherings to cultivate relationships, such as letting the head chefs study dishes together, etc.

In addition to these, he also deliberately trained Xie Baomin and Dai Jianli as two catfish that broke into a school of fish, using the catfish effect to keep the chefs interested in exploring and learning about cooking.

Without the two of them, the entire Diaoyutai would be a stagnant lake, completely lifeless.

Of course, this is also related to their personalities.

If it were the shy and elegant Qiu Zhenhua, even if he was raised, he would still be a vegetarian catfish.

After eating and drinking, Lin Xu quietly left the private room and drove back to Yingchun Street.

When others are drunk, you can't say goodbye with a big fanfare. Just leave quietly. If you get up to say goodbye, you might be toasted by some drunk head chef.

Arriving at Yingchun Street, the evening rush hour in the store is approaching.

Saying hello to the neighbors who were queuing up to buy braised chicken and braised meat at the door, Lin Xu came to the store.

He did not go upstairs directly, but came to the service desk. While interacting with Dundun, he listened to Shu Yun's introduction to the situation in the store today.

"The turnover in the store today is similar to yesterday. Except for weekends, the turnover is basically stable now. The crispy squab made by Master Guo today was very popular. Hundreds of pigeons were sold out. We will increase the quantity tomorrow...

”

After Lin Xu listened eloquently, he felt that it was right to let Guo Xinghai come to the store.

Since he came to the store, one Cantonese dish has been added every day, and today they added crispy squab, making the dishes in the store richer.

Customers also express their satisfaction, and they are more satisfied with each new dish recently served.

I have to thank Guo Xinghai later, and find a way for him to teach everyone his techniques... This Cantonese cuisine heir is just here to gain experience, and he will leave at the end of the year at most.

So before leaving, I had to ask him to leave as many classic Cantonese dishes as possible in the store.

Thinking of this, Lin Xu was going to go upstairs and work for a while.

After enjoying the delicious food in Diaoyutai for a day, it’s time to sweat a little to burn off some energy. You can’t let your abdominal muscles return to normal.

Rubbing Dundun's head, he was about to leave when a system prompt sounded in his mind:

"There is one hour left for the side mission [Re-Engine the Classic] before the end of the mission. The mission progress is 3/4. Please make the famous palace dish crispy kelp within one hour, otherwise the mission will be cancelled."

Yo hey!

Lin Xu patted his head. He had really forgotten all about making crispy kelp.

Fortunately, the system reminded me... No, this was not reminded by the system. If I wanted to be reminded, I would have reminded you earlier. Dundun should have reminded me in the name of the system.

Well, what a good son!

He kissed Dundun on the head, then quickly went upstairs and plunged into the kitchen, preparing to make the legendary palace dish - crispy kelp!

————————
Chapter completed!