"Thank you Xubao, the ones you picked are totally to my liking."

Lin Xu had no choice but to take the girl's bowl and add it again.

After adding the ingredients for rice noodles, he specially put two fried dough sticks in a small basket, returned to the booth, and had breakfast with Shen Jiayue.

Mix the rice noodles with chopsticks, pick them up and take a bite. The texture is very smooth, and paired with the fragrant and spicy red oil, it tastes very enjoyable.

Take a bite of rice noodles and then take a bite of fried dough sticks that are crispy and soft. It's really a beauty.

"How are you, boss? Is this rice noodle good?"

Ma Zhiqiang took out the steamed chicken breast, poured it into Dundun's eating plate, and asked with a smile.

Lin Xu smiled and put down his chopsticks:

"It's very delicious. I'll ask in the group later. If everyone likes it, you can make more... Is this Dundun's breakfast? Give it to me and I'll serve it to you."

Dundun prefers people when eating, and won't eat what others give her.

Although the little guy is usually very loud, he is very alert as a cat.

When I came downstairs, I happened to meet Zeng Xiaoqi and Chen Yuanyuan coming to have breakfast.

"Brother, do you want to eat rice noodles today?"

"Well, you can try the dried noodles later. It tastes very good."

Coming to Dundun, he placed the plate in front of the little cat who stayed up late to watch the drama:

"Don't go to the filming location today, and have a good sleep in the store...Looking at how sleepy you are, I thought you went to the Internet cafe to spend the night."

Dundun stood up and walked over and started to cook.

Lin Xu said to Xiao Dong who was sorting out member information:

"Put away Dundun's plate after you finish eating. I have to go upstairs to eat quickly, otherwise the rice noodles will be lumpy later."

"Okay boss, leave it to me."

Back upstairs, Zeng Xiaoqi and Chen Yuanyuan each ordered a large bowl of rice noodles. Worried that they would not be able to make it for noon, they took the fried dough sticks and started eating without waiting for the rice noodles.

"Xubao, the blind taxi driver asked if the rice noodles in our store are suitable for takeout. He wants to try them."

In addition to posting it in the good sisters group, Shen Jiayue also posted it to the high-end VIP customer group. The blind taxi driver who was looking for breakfast saw it and immediately wanted to try it.

Lin Xu said:

"If he wants to try it, he can come to the store to eat it. If he doesn't sell it, he can't sell it."

If there are three or five more people coming to eat, there will be no pressure on the kitchen after the morning shift, but if there are thirty or fifty people coming in the dark, the few ingredients prepared will be dried up in an instant.

Anyone in the catering business knows that breakfast is a way to earn hard-earned money. There is no need to invest the store’s human resources in this, and it is not cost-effective.

He took a big mouthful of rice noodles and thought it was not spicy enough, so he added a little more chopped chili pepper.

When I first ate it, I didn’t think it had anything to do with it, but the spiciness became more and more intense the more I ate it. It’s a perfect match when paired with the slippery rice noodles.

While eating, Lin Xu was thinking about what to cook today, let alone squirrel mandarin fish. This is a very common classic dish in Chinese food. In the early years, it was very popular in state banquets, but at state banquets involving foreign guests,

The frequency of occurrence is not high.

Because many foreigners don’t eat freshwater fish, let alone fish with many spines.

Therefore, during the reform of state banquets in the 1980s, dishes such as sweet and sour fish fillets, sweet and sour fish fillets, and sweet and sour fish rolls were generally used instead to reduce the risk of eating fish bones.

However, this kind of fish roll is not a two-color fish roll, but a fish roll made by cutting a flower knife on the fish meat and letting the fish skin be heated and rolled up.

Since this dish is too conventional, the master will definitely not cook it, so Lin Xu thinks that he or his senior brother should do it.

What the master is going to make should be bean sprouts and pigeon egg soup. This soup is relatively rare, and it needs to be made with vegetarian stock, which is relatively more challenging for your cooking skills.

"Xubao, which dish do you think is the most classic dish in today's state banquet?"

The most classic?

Lin Xu recalled the menu. The appetizers include salted duck, two-color fish rolls, peas and prawns, cucumbers, tomatoes and green onions, orange sauce chicken and beef tenderloin, Cantonese braised sausages, and the main courses are three delicacies of hibiscus, duck nuggets, and squirrel mandarin fish.

Assorted fish and vegetables, the soup is bean sprouts and pigeon egg soup, and the dessert is walnut cheese.

Among these dishes, the most classic one should be plain assorted dishes.

Su Shijin is a traditional Jinling dish that is full of color, flavor and flavor. It is usually stir-fried with no less than 10 kinds of vegetables such as soybean sprouts, celery, mustard mustard, shredded carrots, lotus root slices, day lily, shiitake mushrooms, and fungus. For those who are more particular about it,

Will choose 16 or 19 kinds of vegetables, which means "harmony and long-lasting".

Stir-frying so many ingredients together must not only match the taste, but each ingredient must also have a different taste and texture, which is quite demanding.

Lin Xu said:

"You can try more vegetarian dishes today, it should bring you surprises."

That’s not to say that there are no surprises in other dishes, mainly because I’ve basically eaten them all, such as mother oil duck cubes, which are mother oil duck cubes chopped into pieces. It’s really delicious, but after eating it, it doesn’t feel that way.

Amazing.

Zeng Xiaoqi came over with a bowl and asked curiously:

"There are many vegetarian dishes today, will it end very early?"

Lin Xu shook his head:

"Not necessarily. Vegetarian dishes cannot be prepared in advance. They all need to be processed on site, which is quite difficult... Needless to say, when it was difficult for us to eat enough, Americans began to advocate vegetarianism. The social gap at that time was really

It’s quite big.”

People need to fly their own drinks to treat guests. In addition to letting everyone taste the original American drinks, it should also be related to the level of light industry at that time.

At that time, the whole country was devoted to the development of heavy industry. There was no foundation in light industry, and soft drinks were even poorer. Even if we wanted to provide drinks, we didn't have the ability.

But today, decades later, such embarrassing scenes can no longer be seen.

Because after several generations of unremitting efforts, the huge gap has been eliminated, and some fields have even overtaken the other side of the ocean.

Lin Xu finished the rice noodles in the bowl and then went to get a bowl of fermented glutinous rice and egg drop soup.

Chen Yuanyuan asked:

"Are there any dishes at the state banquet that I have never seen or heard of?"

Lin Xu looked at the electronic menu on his phone and said with a smile:

"If nothing else, you will be able to see it tomorrow when we take pictures of the state banquet in Hangzhou. The first course of that banquet is called a flower basket cold dish. It is a variety of ingredients put together into the shape of a flower basket. This not only expresses the welcome to the distinguished guests, but also

It promotes our willingness to love peace and is a very good dish."

The Hangzhou state banquet is the most sumptuous of the four state banquets. Although the Shanghai state banquet also has a butterfly platter and a beautiful winter melon cup, in terms of relative influence, it is the flower basket and cold dishes that have left a deep impression on reporters from all walks of life.

When Shen Jiayue heard this, she wanted to try every dish:

"I feel like these dishes have never been seen before, as if they have been lost."

"It hasn't been lost, it's just that the recipe has been sealed so that outsiders can't learn it."

The flower basket cold dish not only uses ingredients to make various flowers, but even the basket and handles are also made vividly. It looks like a two-dimensional flower basket.

Let alone the 1970s, even now, it would amaze countless people.

After breakfast, everyone took a rest together and then went to work.

Lin Xu and Shen Jiayue went to Yanjing Hotel together, and Zeng Xiaoqi happened to bump into their car because they were going the same way.

After arriving, the staff had already started to prepare, and Qi Zhentao was helping to check the preparation status of various ingredients.

There is vegetarian assortment today, and the requirements for vegetarian dishes are relatively high, so you have to prepare carefully.

Not long after, Xie Baomin and Uncle Gao also came.

Uncle Gao ordered:

"Let's make the appetizers first. Xiaoxu, let's make the two-color fish rolls and salted duck. Your senior brother and I will prepare the rest. These are easier to prepare. Once you're done, you can prepare the main course without any distractions... I'll teach you.

How to make vegetarian soup."

Generally, soup stock is made with various kinds of meat and precious ingredients.

But can’t you eat it when conditions don’t allow? That’s not necessarily the case. For example, you can make vegetarian soup and use the fresh aroma of fruits and vegetables to make a strong vegetarian soup.

Lin Xu really wants to learn it, because the purine content of vegetarian soup stock is much lower than that of conventional soup stock, so it is especially suitable for the elderly.

He plans to teach his family what he has learned and try to use vegetarian broth when cooking for the elderly.

Soon, the staff was ready and everyone started cooking.

The fish rolls and salted duck that Lin Xu is responsible for are not difficult, especially the duck blanks used for salted duck have been marinated properly. Now they only need to be put into water and soaked in water of 60 or 70 degrees.

It's not difficult for him at all.

When it was almost eleven o'clock in the morning, the appetizers were ready. Seeing that there was still some time, Uncle Gao said to Lin Xu:

"Since there is still time, let me teach you how to make vegetarian soup."

"Okay Master!"

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Chapter completed!