"Slightly toxic, not very toxic, and after removing the germ inside, the toxicity will be reduced again... I just made a honey ginkgo for everyone to try, so as not to scare you when you hear ginkgo."

Lin Xu filled a small basin and brought it out.

These ginkgo nuts look a bit like pistachios, with white shells.

Pat it lightly with a kitchen knife, and the white hard shell on the outside will break, revealing the brown-coated nuts inside.

The kernels of ginkgo are slightly larger than peanuts. Take them out and cook them over high heat. Add a little baking soda while cooking.

Soon, the outer coating will fall off automatically.

Take out the ginkgo nuts, rinse them in cold water, and remove the coating. There will be kernels with a special fragrance inside.

At this time, the nuts have been cooked until soft. Use a knife to cut the pointed end slightly, and then squeeze it gently to squeeze out the germ inside.

After everything is taken care of, cooking officially begins.

Put the dessert pot on the stove, add a little water, and half a spoonful of sugar. Turn on the heat and stir constantly to melt the sugar quickly and accelerate the evaporation of the water.

When the soft white sugar in the pot begins to bubble densely, throw the ginkgo nuts in.

As time goes by, there are five steps in frying sugar: honey juice, frosting, drawing, glazing, and sugar coloring.

Honey juice is the first step, it will appear when there is less water in the pot.

After putting the ginkgo in, stir-fry twice to use the ginkgo to cool down the syrup in the pot, then add a tablespoon of osmanthus honey and half a teaspoon of lard into it.

The purpose of adding lard is to increase the flavor and make the honey taste better.

As for osmanthus honey, it gives the ginkgo the aroma of osmanthus, which makes it more delicious.

In addition, the golden color of osmanthus honey also makes ginkgo look more attractive and beautiful.

When the honey in the pot becomes thick and even slightly stringy, remove from the flame, then dip your hand in cold water, put it on the pot surface and flick it with five fingers to let the water on your hand

Pour it into the pot in the form of water mist.

The purpose of this is to cool down the honey juice and prevent the honey juice from turning into frost due to the residual temperature. In that case, the dish will be overturned.

If you don't stir-fry at a high enough heat, the honey juice won't be thick enough and won't stick to the nuts, which is also not possible.

After it's done, put it on plates. There are three plates in total.

One plate was brought to the banquet hall for Mi Lan to taste the ginkgo fruits they produced, and the remaining two plates were given to the employees to taste so that everyone could get to know the ginkgo fruits.

Lin Xu brought this plate of honey-glazed ginkgo to the banquet hall, and everyone had already started eating.

There are seven or eight dishes on the table, all of which are the best-selling dishes in the store.

"I made a honey ginkgo juice with the ginkgo I just brought back. Sister Mi Lan tasted it and found that she was satisfied with the taste."

Mi Lan was just wondering why Lin Xu didn't come over when the meal was served. It turned out that he was cooking up new dishes.

She looked at the ginkgo fruits dripping with honey on the plate, and she couldn't believe that ginkgo could be so beautiful:

"It looks alluring... I'm the oldest here, so you're welcome!"

Chen Yan took a look and said:

"Is this dish the same as the famous Shili Ginkgo dish in Shandong cuisine?"

Lin Xu sat down, picked up a piece of pressed pork head and put it into his mouth:

"Yes, it's the same, but when putting Shili ginkgo on the plate, you have to add the word Shili engraved on it. This is a famous dish at the Confucian banquet. There are many rules, and each dish has a corresponding origin and origin.

Allusion."

When it comes to Shili Ginkgo, the weight of history comes to mind.

But Lin Xu doesn’t like to add too much content to food, so it’s more appropriate to call it honey ginkgo. It’s just a simple dessert dish, so there’s no need to carry so much unnecessary pressure.

Mi Lan picked one up and put it into her mouth to taste, and couldn't help but give Lin Xu a thumbs up:

"It's not as sweet as I imagined, but it's more fragrant than I imagined, especially the aroma of osmanthus. It tastes so delicious... Oh my god, I have to take a photo and come to Lin Kee for dinner. My best friends are so jealous!"

”

She picked up her mobile phone and took a group photo with Lin Xu, Shen Jiayue, Chen Yan, Zeng Xiaoqi and others. She also took a photo of the honey ginkgo on the table and posted it in her circle of friends.

"The ginkgo that I had been worrying about not being able to sell before has become a delicious dish in the hands of Boss Lin of Linji Gourmet Food. It's so delicious to eat ginkgo on a snowy day!"

Soon, several of her friends became active in the comment area.

"Let me go, it turns out that Boss Lin took the video at your place. I said there are so many ginkgo trees."

"Hurry up and take the opportunity to learn from Boss Lin, so that we can have honey ginkgo to eat."

"You don't take me with you even if you don't take me with you. Do you know why it's snowing today? I'm crying!"

"Ask Lin Ji if he can get this dish, and if so, take the opportunity to give him the ginkgo. Lin Ji's sales are so high, can't the ginkgo be sold out for you in minutes?"

After seeing the comments from her friends, Mi Lan was about to put her phone away when she suddenly felt that the last comment was quite constructive.

Those ginkgo fruits piled up in his warehouse will be eaten by insects sooner or later. Instead of doing this, it is better to dispose of them cheaper and give them to Lin Ji Gourmet. This can be regarded as making the best use of them.

Thinking of this, she looked at Lin Xu and asked:

"Boss Lin, do you plan to introduce this honey-glazed ginkgo dish in your store?"

"I don't plan on it for the time being...because there is no supply of ginkgo. Why is Sister Mi Lan looking like this? Do you have a lot of ginkgo there?"

Mi Lan said with a sad face:

"With hundreds of acres of ginkgo orchards, these ginkgo fruits will rot and stink if not picked, so we have at least several kilograms of processed ginkgo fruits in our warehouse. Someone bought them before, but the price was too low, and we didn't have the energy to retail through online stores.

..."

Let me go, there are so many?

Lin Xu immediately said:

"Then we, Linji Food, will make the package, and Sister Mi Lan has the final say on the price."

Mi Lan thought for a while and didn't ask for money:

"The environment of our eco-park is fine, and the tourists also like it, but the food is mediocre, the chefs we hire are not good enough, and the customers are not satisfied with the half-skilled chefs... We can take advantage of the lack of winter."

Business, can I let the chef from the ecological park come to your place for further training?"

Further education?

Lin Xu did not refuse.

He smiled and said:

"No problem. When they come, I will design a set of dishes suitable for your ecological park based on the characteristics of your ecological park. This kind of place must have special dishes to attract customers."

Mi Lan didn’t even bother to eat after hearing this:

"That's great, thank you, Boss Lin!"

Lin Xu smiled and waved his hand:

"There's nothing to thank you for. You and Sister Yan are good friends. We all help each other."

Just as he was talking, dishes such as casserole with fat intestines, ginger duck and other dishes were brought up, and each person also had a large bowl of rice. Everyone held the bowls and ate the dishes on the table.

After eating and drinking, everyone goes back.

After having a snowball fight all afternoon, you have to take a hot bath, then sit on the sofa with a cup of hot drink, watch TV, play with your mobile phone, or just stare at the snowflakes outside the window in a daze.

The next morning, Lin Xu cooked longan, lotus seeds and eight-treasure porridge, and then mixed some half-boiled noodles.

After the noodles are cooked, take out a piece of lamb hind leg meat from the refrigerator, cut it into minced meat, add salt, soy sauce, minced ginger, sesame oil and other seasonings to make a filling, and put it in the refrigerator to marinate.

Then chop a bowl of green onions and set aside.

After half an hour, take out the dough and roll it into thin sheets. After rolling, preheat the electric baking pan, grease the bottom with oil, and put one sheet of dough in it.

Stir the meat filling and chopped green onion evenly, and spread evenly on the dough of the electric baking pan.

The meat filling doesn’t need to be too thick, just about half a centimeter is enough.

Spread it out and cover it with a layer of dough, and apply a layer of grease on top.

Cover the electric pan and cook over high heat for one minute. Open it again and the pancake will become slightly browned.

Use a bamboo spatula to turn the dough over and cook for another two minutes until the dough becomes golden and crispy. A piece of Bianliang City's famous mutton kang cake is ready.

The mutton is tender, the dough is crispy, and the taste is great.

However, there are differences. The traditional mutton kang cake uses mutton oil, which makes it taste more delicious. Today, Lin Xu uses peanut oil.

The reason for this is that it is not sure what time the "Internet addicted girl" who secretly played games got up last night. If it gets cold, the kang cake made of mutton fat will have a fishy smell, while peanut oil will not have a peculiar smell if it gets cold.

When he finished taking off his apron and went upstairs, he found that Baby Shen, wearing Pikachu pajamas, had just come down from upstairs holding Dundun in his arms, with snowflakes still on the soles of his shoes:

"Xubao, Xubao, there is so much snow upstairs. Dundun and I are going to build a snowman upstairs later. Do you want to join us?"

You still have a childlike innocence.

Lin Xu said:

"I have to go back to the store first. I'm going to treat you all to a soy sauced bone today. You have to prepare it in advance. Don't play too long. Remember to go early."
To be continued...