Chapter 1086: Chapter 444: A New System Feature? Reward for Earning the Head Chefs’ Approval: Dish Exchange Card!
They were not like the head chefs in the small kitchen, each of them just tasted a bit and didn’t eat much. This group of women who just fought over Cherry Meat started a new battle after tasting it.
While eating, they talked trash to each other in hopes of disturbing the opponent’s mood, so they could eat two more slices.
Lin Xu watched, amused yet helpless, never expecting a platter of pork liver to spark such a fight.
He laughed and said:
"We can just make it again later, is it really worth fighting over?"
"Xu Bao, don’t talk now, I can’t spare the time to answer..."
Alright, alright, Lin Xu went back to the small kitchen, where the head chefs had already tasted it. Xiao Jia had brought a bowl of rice from somewhere, dumping it directly into the plate.
Holding the plate in one hand and scooping rice and leftover liver slices into his mouth with chopsticks with the other.
I have to say, this way of eating looked quite appetizing.
"I shot a store-exploration video with Teacher Xie and gained some understanding of high-end dishes, but I never expected a simple Fried Liver to be so delicious... a thousand times better than the takeout version!"
Xie Baomin laughed and said:
"Most restaurants would cut a big basin of pork liver, blanch it, and set it aside. When a customer orders it, they scoop out a portion for a quick stir-fry, and the texture is definitely not as good... It’s hard to find that tender Fried Liver now."
This dish really tests a chef’s skill. Those who can cook it well usually focus on management and don’t cook often. Those who can’t might overcook it.
The best method is marinating the pork liver, blanching it, then stir-frying it again.
While this might slightly compromise the texture, it’s easier to handle, and simpler for the chef to prepare.
The most important thing is, it saves cost.
According to Lin Xu’s method, a set of pork liver can only make one dish, with the rest being tendons or vessels, which can only be made into a braised platter.
Relatively speaking, the blanching method makes better use of the ingredients.
A set of pork liver can make at least four or five dishes.
For restaurant owners, is there really a choice to make?
Upon hearing this, Xiao Jia didn’t even let the Yulan slices and fungus on the plate off:
"Now I really need to eat more, who knows when I’ll get to eat it again next time."
He Baoqing, the head chef of Building No. 1, laughed and said:
"Next time go with Old Xie to Fengze Garden, I think they still have the most traditional Fried Liver. In these traditional restaurants, you might occasionally find this dish, but in other places, forget it. Even if they have it, it won’t taste right."
After Xiao Jia finished eating, Xie Baomin recorded a store-exploration intro with him at the kitchen entrance, then this photographer slung his camera bag and left the store to go back to the company to edit the video.
Taking advantage that all the head chefs were here, Lin Xu invited everyone to the back kitchen to observe and give guidance.
This group of head chefs from the Fishing Platform is something most restaurants can’t even dream of. Not letting them give some guidance on improving culinary skills would be a shame.
He Baoqing toured with his hands behind his back, finally standing beside Wei Qian, who was stir-frying the Fried Pork.
When the Fried Pork was about to finish and needed to be flavored with vinegar, He Baoqing whispered:
"Don’t use Chen vinegar, it’s easy to have an off taste. Don’t use white vinegar either, it’s too sour. Use fragrant vinegar or rice vinegar. If you don’t mind the color, red Zhejiang vinegar will also work."
No matter what, Wei Qian is a chef who came from Building No. 1.
As the executive head chef there, He Baoqing always considers him as one of his own.
Wei Qian smiled and said:
"Thank you, Head Chef He, for the guidance. I’ll remember that in the future."
He Baoqing patted his shoulder:
"No need to thank, were you ever wronged at Building No. 1? If you have any doubts in the future, feel free to send me a WeChat message... You haven’t deleted me, right?"
"No."
"Alright, continue with your work. I’ll go check on how Old Dai’s spinach is."
These head chefs each gave a little advice on everyone’s skills. Qiu Zhenhua even went to the pastry department to chat with Ji Minghui and gave some pointers on pastry matters to the people there.
After making a round, the group went to the banquet hall upstairs, where a table full of hot dishes had already been set.
Since the head chefs from Fishing Platform were here, they couldn’t be left hungry.
The kitchen quickly prepared a table of dishes, hot and cold, meat and vegetarian.
Nobody was polite, they sat down and started eating.
During the meal, Lin Xu walked around to toast a glass of wine to everyone, thanking them for coming, and then went downstairs, back to the kitchen to continue working.
After five o’clock, when customers started coming in to dine, Lin Xu’s video was also released.
The netizens who were following the updates saw the words Sichuan-Style Cherry Meat and pounded their chests, regretting guessing wrong:
"Damn, damn, damn, how did this Sichuanese not think of Sichuan-Style Cherry Meat?"
"This one’s a bit obscure, no wonder no one guessed it... But is it delicious?"
"As a native of Sichuan and Chongqing, I’ll tell you this dish can’t be made often, otherwise your home’s rice supply won’t last, it’s a huge hit, super delicious... I can’t even continue, I’m drooling."
"Ah ah ah ah ah my family is making Cherry Meat right now, what kind of fate is this?"
"Wow, so did you guess it right?"
"No, I guessed it was Gulao Meat, and also guessed Grape Meat and Lychee Meat with an alternate account..."
"With this kind of luck, don’t bother buying lottery tickets for now."
Of course, although most netizens didn’t guess right, there were still some who did.
For example, at this time on the crane, Liang Mountain was dancing proudly and posted a screenshot in the comments section:
