Just as he was about to return to the kitchen, Cui Qingyuan suddenly asked Lin Xu:

"Is there anything magical about the pickled cabbage and white meat hot pot you are going to shoot? Why is it a high-end Northeastern dish? I feel like this is very common in Northeastern China."

Lin Xu didn't expect that this great professor was actually thinking about this matter, and said with a smile:

"The sauerkraut is the same, and the white meat is not much different. The difference is the dish that is cooked. The sauerkraut and white meat hot pot I want to take a photo of is cooked with delicacies from the mountains and seas. There are all kinds of precious seafood. It is said that Zhang Zuolin liked to eat it back then. Let's talk about it later.

Let’s eat together and experience the joy of eating hot pot in the Marshal’s Mansion.”

In this hot pot, the sauerkraut and white meat are not for eating, they just serve as a base to add flavor, and are eaten with various high-end ingredients.

The only regret is that one-third of the ingredients in this hot pot are included in the Wildlife Protection Act and cannot be eaten, so I can only add more seafood.

When Cui Qingyuan heard this, he couldn't help but swallowed:

"It's because I don't have enough imagination that I forgot about the Marshal's Mansion. Let me know in advance when it will be done. I have to have a good time and feel the joy of Marshal Zhang eating."

The next morning, Lin Xu came to the store and began to prepare the clear soup feast.

In order to prevent the car from overturning, he specially asked his senior brother Xie Baomin to drive over. He did not need to take action, but just acted as a consultant.

Lao Xie is also a thief. When he arrived, he used his own account to start a live broadcast. The euphemistic name was that he was letting the master who experienced hot springs in a small southwestern border city have a look, but in fact...

"Thank you, Master, for the hundred carnival rewards. Thank you for my Yufei Aerospace."

There are not many viewers in his live broadcast room, but because of the presence of his wife, he quickly reached the top of the reward list, making the female anchors who wear yoga pants and perform live fitness broadcasts envious.

Traffic was originally low in the morning and most people hadn’t gotten up yet, so it was a good time to watch the live yoga broadcast.

However, the top spot on the reward list is actually occupied by Lao Xie's head wearing a chef's hat, which seems a bit inconsistent.

Netizens were shocked when they came in.

"I went and randomly found a place that was number one on the list to watch yoga. How did I become Chef Xie?"

"Thank you, Chef, for giving me back my yoga girl!"

"Hahahaha, my classmate had no class this morning, so he opened the live broadcast with great interest to watch the beautiful yoga girl. He had all the tissues ready, but when he clicked on it, it was Chef Xie, and he almost shivered."

"Please make it clear upstairs, is the classmate you are talking about yourself?"

"It must be him who makes friends out of nothing so smoothly."

"Chef Xie, according to the convention of the world, the first place in the live broadcast room needs women's clothing. Why don't you put on yoga pants and give these brothers some experience."

"Upstairs, I have no enmity with you, why do you want to harm me like this?"

"Why do I still expect Chef Xie to wear yoga pants?"

"Run quickly, there's a pervert upstairs!"

"..."

Netizens were very happy, Lao Xie said:

"Today my junior brother is going to make a table of high-end dishes. I was originally asked to come here as a consultant, but my skills are too average, so I just started a live broadcast and let my master have a look. It just happened to be the time to test my junior brother's cooking skills."
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After saying that, he turned the camera and showed Lin Xu who was busy in the small kitchen.

Cooking this kind of dish is time-consuming and labor-intensive, so Lin Xu is not in the big kitchen, so as not to affect the normal work of the kitchen.

"Hello everyone, welcome to my senior brother's live broadcast. Today is a challenge to challenge my understanding of cooking. If you like it, remember to give it a like."

Xie Baomin looked at Lin Xu and asked:

"What are you planning to cook today?"

"There are agar-agar in clear soup, hibiscus in clear water, boiled cabbage, peony agar-agar, chrysanthemum tofu, chicken porridge, chickpea bouquet, liver paste soup, lion's head in clear soup, abalone in clear soup, silver lung in clear soup, hibiscus sea pine, silver bream soup...

About a dozen dishes."

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Xie Baomin is interested:

"What is the staple food?"

"Master's homemade clear soup noodles."

Upon hearing this, Lao Xie asked to the live broadcast camera:

"Master, have you heard this? My junior brother is going to make noodles with clear soup. Can this dish be made public? Will it violate the regulations?"

Soon, a sentence conveyed by Luo Shan floated across the barrage:

"It's okay, even if it is made public, not many people can do it."

This is a technical gap. Many people may understand it, but when it comes to executing it, almost no one can do it.

With the master's approval, Lin Xu no longer had any worries, rolled up his sleeves and started making.

First stew the more time-consuming dishes such as lion head and silver lung, and then prepare other ingredients. Anyway, you already have the clear soup. As long as you process the ingredients, you can use the clear soup to make it quickly.

When the soaked bird's nest was brought over, Lin Xu picked up the tweezers and carefully picked out the fluff and impurities inside.

After pinching for a while, you may even use a magnifying glass to look at it to make the ingredients as pure as possible, so that the taste and appearance will be better.

While busy with these tasks, Lin Xu did not forget to remind netizens:

"When eating bird's nest, you must take this step. Don't be too troublesome. It not only affects the taste, but also makes the taste more delicious."

The bird's nest is soaked in cold water and has no peculiar smell.

However, if the fluff of swallows is not clipped cleanly, it will have a strange smell unique to poultry after heating, and it will not be easy to wash off, so impurities must be sorted out in advance.

After picking it, he continued to soak it in water. He then brought a box of lactone tofu. He first removed the hard edges from the top, bottom, left, and front, and cut off the excess to make the tofu become a square.

Then use a stainless steel round mold to place it on the tofu, and press it down gently to cut the soft tofu into a cylindrical shape.

After cutting and gently lifting the mold, Lin Xuchong said to the live broadcast camera:

"The next step is knowledge. After cutting the ingredients into circles with the help of molds, don't rush to throw away the useless ones around. That will increase the difficulty of changing the knife."

For the chrysanthemum tofu dish, you use a mold to press out a circle in the middle of the tofu in advance, then pretend that the entire circle does not exist, and continue to modify the knife according to the square tofu.

The advantage of doing this is that it can preserve the integrity of the round tofu.

If you cut it directly on the cylindrical tofu, the difficulty will increase several times.

Apart from anything else, when cutting to the edge, there is no place for your left hand to press, and the blade does not have a straight edge as a reference, so it is not easy to grasp.

After explaining this, Lin Xu started cutting.

Chrysanthemum tofu requires cutting at intervals of two millimeters so that the cut tofu can bloom like a chrysanthemum when put into water.

If the spacing is too large, there will be no elegant feeling of petals. If the spacing is reduced to one millimeter, the tofu will break easily, and the stamens will be too dense, which will reduce the beauty of the dish.

Although it is easier to cut with larger intervals, it is also relative, because this dish requires a continuous knife at the bottom, and the gap must be at least half a centimeter to prevent the tofu from spreading.

Such a requirement not only tests the chef's knife skills, but also tests the chef's strong control over strength.

"Junior brother, your sword skills are quite impressive."

Xie Baomin took one look at Lin Xuqie's technique and couldn't help but take the live broadcast mobile phone over and let netizens watch.

I saw Lin Xu holding a kitchen knife in one hand and holding the tofu cube in the other. The blade was flying up and down, cutting very fast. But if you look carefully, you can find that each cut stopped about half a centimeter away from the chopping board, and then started to cut the next cut.

.

Such hand speed, coupled with the force of cutting, made netizens say it was wonderful.

"I thought chrysanthemum tofu was simpler than Wensi tofu, but I didn't expect such a perverted request."

"What's even more perverted is that Boss Lin actually did it perfectly."

"Isn't this more enjoyable than a girl wearing yoga pants and twisting her hips?"

"Sister? Where are the girls? Brother, please show me the way!"

"I'm a fan of Boss Lin for his knife skills. It's so stress-relieving. It's more comfortable than videos of hoof repair, pedicure, teeth cleaning, etc."

"The pressure on the brothers upstairs is great enough."

"If it were me, I'd probably be on my way to the emergency room."

Lin Xu cut it without any distractions, switching to the other side after cutting one side.

After both sides were cut, Xie Baomin brought a stainless steel basin, added hot water and salt into it, stirred the salt, and placed the basin on the chopping board.

Lin Xu used a knife to hold the tofu and put it into the basin, carefully removing the surrounding edges, leaving only the middle cylinder.

Then, this cylindrical tofu block bloomed in the water, and the thin stamens floated with the water waves, giving people a very elegant feeling.

Xie Baomin exclaimed:

"This knife skill is really good. Next time Qiu Zhenhua tells me that Huaiyang cuisine is good at knife skills, I have to show him your craftsmanship."

You really don't feel uncomfortable if you don't stir up trouble, but you have the ability to provoke Qiu Yaozu... Lin Xu complained in his heart, let the tofu soak in the basin, and then started to prepare the high-end dish from his hometown in the Central Plains - peony agar.

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Chapter completed!