The amount of sesame oil does not need to be too much, just enough to stimulate the fragrance.

After a few more strokes, he picked up the wok, placed the mouth of the wok on the prepared hot plate, tilted it slightly, and the golden ball of non-stick material automatically slid into the plate.

Finally, take a washed cherry tomato, cut off the head, and place it on a non-stick plate as a decoration. This legendary Chinese dessert dish is officially completed.

Lin Xu carried the plate to the private room upstairs.

As soon as she entered the door, Shen Jiayue's eyes lit up:

"Ha, three non-sticks are ready?"

"It's done."

Lin Xu placed the plate on the dining table, then turned it to the elderly people at the main table, letting them taste it first.

"This three-stick meal looks better than the ones made in ordinary restaurants."

Old Mrs. Lin praised her eldest grandson, then picked up a piece with chopsticks, and pulled off a small piece of Sanbulu. She put it into her mouth and tasted it, and immediately looked at Old Mrs. Chen and Old Mrs. Shen beside her.

Said:

"Have a try. These three non-stick dishes are so delicious. They melt as soon as you sip them on your tongue. My eldest grandson is so good at his craftsmanship!"

Lin Xu sat down, took the chopsticks from Shen Jiayue, picked up a mutton chop, and just took two bites, his uncle Shi Wenming said:

"Xiao Xu, how about I go to the kitchen to study after dinner?"

"Okay, no problem. I'll change my clothes later. You can learn whatever you want. If you're interested, you can come with me to Diaoyutai or the kitchen of Yanjing Hotel tomorrow."

These places are forbidden areas, but for Lin Xu, they are easier than going home.

"Okay, I'm here just to gain some experience. You can go and see them all."

Shi Wenming was not polite to his nephew. After all, Diaoyutai and Yanjing Hotel were like sacred places to ordinary young chefs, so his words were full of excitement.

This feeling is like that of a doctor from a small clinic going to Xiehe University to visit and study.

Lin Xu ate the lamb chops, then picked up a piece of flaming drunken goose and ate it slowly.

There are a lot of dishes on the table today, you can spread them out and eat.

While eating, Shen Guofu introduced soy sauce meat and soy sauce duck to everyone. Once steamed, the salty taste and strong texture will make people fall in love.

Nibbling on a piece while drinking is a satisfying experience.

Lin Xu said:

"I made dozens more ducks this time. When I go back after the wedding, they will be almost ready to eat. I will leave some for Sister Yan and take the rest to Yinzhou."

When I go to Yinzhou to celebrate the New Year this year, I naturally want to eat and drink well.

Not only do you have to eat these dried meats, but you also have to kill two or three big fat pigs.

How can we celebrate the Chinese New Year without killing pigs?

I happen to have the skills to kill pigs, but it would be a shame to become addicted to killing pigs.

Shen Jiayue asked curiously:

"Xubao, is it illegal to kill a pig privately?"

Before Lin Xu could answer, Chen Yan said:

"It's illegal even if it's for non-profit purposes. If you want to slaughter the meat yourself and sell it, it won't work. But if you eat it at home, there's no problem with slaughtering it."

Previously, the human flavor program team planned to shoot a video of killing the New Year pig. They were worried about violating the rules and specifically consulted relevant people, so Chen Yan was very familiar with this.

But in the end, the kill was not successful.

Because the pig-killing scene is too bloody, if it is filmed and cannot be broadcast, the work will be in vain.

Moreover, the Ginkgo Garden is under construction, so it is not convenient to kill pigs. If you want to take pictures, you can wait until after the Spring Festival or at other times.

When Shen Jiayue heard this, she immediately felt relieved:

"Ha, then I can eat butchered vegetables? I've only seen people making butchered vegetables during this period, but I didn't expect that one day I would also eat them."

Lin Xu smiled and said:

"What's the point? Don't kill pigs later. Even cows are fine."

Soon, Sanbu Niao turned around, Shen Jiayue picked up a piece and tasted it, her face was filled with surprise:

"Wow, these three non-stick dishes are so delicious, aren't they?"

As a Beijing native, there are actually quite a lot of opportunities to eat San Bu Tiao. Most traditional restaurants have this dish.

But none of the restaurants are as delicious as Lin Xu’s.

The taste is moist and delicate, the fragrance is rich but not greasy, especially the feeling that it melts directly after entering the mouth, it is sweet and mellow, it is simply enjoyable.

Chen Yan tasted it and was also surprised:

"Why is it so delicious? It feels a lot better than the San Bu Niao in ordinary restaurants."

Lin Xu said:

"Use lard, add the oil in three to five times, so that the oil is completely immersed in the ingredients. In addition, the amount of water starch should be small, so that the aroma of the egg yolk will come out."

Hotels are very cost-conscious, and if you are not a high-end customer, there is a high probability that it will be made by an apprentice.

When apprentices practice, the lard will most likely be replaced with salad oil, and the amount of water starch will be more, which can save egg yolks.

Of course, the most important thing is that it is not thorough.

If it is taken out of the pan as soon as it is formed into a ball, it will not be soft and elastic enough. After eating, it will naturally not have this melt-in-your-mouth texture.

The people sitting around were confused.

It’s just a dessert dish, but it’s so particular?

According to this standard, none of the Internet celebrities who do the three things on the Internet are compliant.

Chen Yuanyuan sighed:

"Sure enough, people on the Internet are just watching the excitement. If you really want to learn a dish, you have to find a professional chef to explain it clearly."

Lin Xu smiled:

“Many online cooking bloggers are trying to make things more mysterious, which makes Chinese food more and more distorted.”

After the meal, the whole family happily went to Lin Xu's house to visit. Shi Wenming went to the dressing room of the kitchen, put on the chef clothes that Lin Xu asked the car boy to prepare, put on the chef's hat, walked into the kitchen, and carefully

Come visit.

As soon as he entered, he was surprised by the spacious kitchen.

I originally thought the kitchen was cramped, but I didn't expect it to be spacious enough to play table tennis. Not only is it spacious, but the stoves are also widely spaced, making it easier for the chefs to work.

In addition to being large, everything inside is spotlessly clean, the stove is polished brightly, there is no dirt in the sink, and the dressing table is also clean.

You won’t see the usual scenes of condiments and sauces being spread everywhere in restaurants.

There is even no oil stain on the surface of the hood, which means it is cleaned and wiped every day.

There were a lot of people in the kitchen, but everyone was busy and not in a hurry. Various dishes were cooked quickly and well, and then were sent outside by waiters and started to be served.

Just from the kitchen management, we can see that the eldest nephew is really attentive.

It's a pity that this management system is not suitable for chefs in scenic spots, nor is it suitable for rural restaurants, otherwise you will have to learn from it.

When Shi Wenming was filled with emotion, Uncle Gao not only plundered a bunch of dry ingredients at Qiu Yaozu's house, but also had a meal and tasted the sea pine stewed chicken cooked by Qiu Yaozu himself.

After saying goodbye to Lao Qiu, Uncle Gao left the villa with his things and put the looted ingredients in the trunk. Luo Shan asked:

"Where are you going now, to see Xiaoxu?"

"No rush, you take me to Dong Shitiao first, and I'll go to Lao Guo's house to have a look."

Luo Shan looked a little surprised:

"Lao Guo? Is he the same Chef Guo who took on an apprentice at Yanjing Hotel last time?"

"Yes, that's the old Grasshopper."

"If you don't want to see the apprentice, why are you looking for him?"

Uncle Gao smiled and said with some emotion:

"There are too few things to get rid of, so I asked Old Grasshopper to borrow some more... As for the eighteen retired head chefs of Diaoyutai, except for those who are not in the capital, everyone has to go to their homes and walk around."

Luo Shan was amused by his words:

"This is not walking around, you are clearly robbing... Why don't you go to Xiaoshuai? I'll pay for it and we can buy some. This family is going to plunder it, making it look like we can't afford gifts."
p>

Uncle Gao waved his hand:

"The ones I bought are not good enough and the quality is not good enough. What these old people have collected are top-quality ingredients that you may not even be able to buy with money... Besides, this is an old tradition of Diaoyutai and cannot be discarded."

"Okay, then I will follow you to see your Diaoyutai corporate culture..."

————————
Chapter completed!