Chapter 1087: Chapter 444: A New System Feature? The Reward for Gaining Head Chefs’ Approval: Dish Exchange Card!
"Hahaha, brothers, I guessed right! The staff just contacted me to send me Lin Ji’s special delicacies. Show me your envy in the chat!"
But what he received were a series of "Pfft!"
The blind taxi driver, annoyed, sent a bunch of disdain emojis, complaining that Liang Mountain never shares the correct answer.
"What did you guess, blind man?"
"Eight Treasure Pickles, because I think the dish is both sweet and salty..."
Invisible Chicken Wings sent a bunch of schadenfreude emojis:
"One is at the head of the Yangtze River, the other at the tail. It’s only off by a few thousand kilometers, not too bad."
"What did you guess, Wing Sister?"
"Su-style cherry meat [Sad][Sad][Sad]"
Seeing this message, everyone burst into laughter.
However, just as everyone was laughing, Invisible Chicken Wings added:
"My alt account guessed Sichuan-Style Cherry Meat. The staff contacted me just now saying I can pick up my prize at the store tomorrow. The snacks are said to be delicious; even the wife has eaten her fill."
Originally, everyone was about to offer some comfort.
Seeing this, netizens collectively sent another "Pfft!"
Everyone focused on using envious tones to mock the winners, and no one mentioned the sweet vs. savory debate anymore.
After the discussion, they finally opened the video to watch.
To everyone’s surprise, Dai Jianli appeared in the video.
"Whoa, didn’t Chef Dai say he was filming a restaurant visit in the afternoon? Was it a bluff?"
The video was pretty nice. Besides the caramel coloring, the other steps were easy enough for anyone to learn. The well-presented little meat pieces looked irresistibly tempting.
Soon someone commented that they wanted to try making it.
"I’ve got store-bought caramel color at home. I’ll go buy some meat now. Wait for my homework, everyone. This is so simple; I could make it with my eyes closed."
People who enjoy hands-on activities felt a renewed interest in cooking.
But more people simply added it to their bookmarks, letting it gather dust.
Just when everyone thought Lin Xu only made that one dish, Xie Baomin’s account suddenly updated with a new video at Lin Ji.
It turned out to be a group of state banquet chefs watching Lin Xu make Fried Liver.
"No wonder they didn’t mention the cost this time; they were freeloading at Lin Ji."
"Is the budget tight again?"
"There’s a surprise in the video, brothers! Even Sweeping Monk Chef Gao viewed it remotely back then. If we urge Gao Xiaoshuai to resume broadcasting, will he see it?"
"Old Gao: Don’t cue me!"
Initially, netizens were just joking, but as they continued watching, they realized how much knowledge and experience was packed into a simple dish like Fried Liver.
Especially at the end of the video, seeing the quivering pork liver being picked up, it was enough to make anyone drool.
In the kitchen, Lin Xu remembered Zeng Xiaoqi wanted to eat Braised Pork Belly, and said to Che Zai:
"Later, get Old Hu to order about ten pounds of hard pork belly. We need it for Braised Pork Belly tomorrow. Also, have Old Huang send over some high-end Floral Carving Wine. A delicious Braised Pork Belly has to be stewed with Floral Carving Wine."
"Okay, boss, I’ll notify them right away."
Braised Pork Belly is a dish very similar to Braised Pork Belly. The difference is that Braised Pork Belly is large chunks, while Braised Pork Belly is in smaller pieces.
Additionally, Braised Pork Belly uses a braising technique, and Braised Pork Belly uses a stewing technique.
In Chinese cooking, various dishes borrow and merge techniques from each other. For instance, with Braised Pork Belly, the technique now often involves stir-frying before adding rice wine to stew it, similar to making Braised Pork Belly.
Some of the more visually appealing Braised Pork Belly even start incorporating caramel color like Braised Pork Belly, making the finished dish redder and tastier.
Size-wise, personal servings of Braised Pork Belly are no less than Braised Pork Belly.
The so-called personal serving is the practice of one person having one dish. For personal servings of both Braised Pork Belly or Braised Pork Belly, it’s usually one small bowl or plate, with blanched baby bok choy at the bottom, topped with a whole block of meat, and drizzled with some sauce.
One person, one serving, one piece.
Taste aside, done this way, you can charge more.
Car Zai, curiously, asked:
"Boss, are there any things to pay attention to when making Braised Pork Belly?"
Next to him, Zhuang Yizhou chuckled:
"Just convey the bold sense of a poet like Su Dongpo. A jar of rice wine, a bowl of soy sauce, a handful of crystal sugar, and a few palm-sized pieces of pork. Toss these into the pot to stew until the sauce is reduced and the color is vibrant and red; then, it’s absolutely delicious."
Compared to Braised Pork Belly, Braised Pork Belly is looser and more rustic, since it’s a dish created by a free-spirited, carefree scholar.
If it were made all dainty and delicate, it wouldn’t be Braised Pork Belly anymore; it should be called Qingzhao Meat.
"No way, is Braised Pork Belly that simple? No spices?"
Zhuang Yizhou shook his head:
"Just add some scallion and ginger, no Sichuan peppercorns or additional spices... This is super easy to learn; watch closely when making it tomorrow, and you’ll pick it up quickly."
Lin Xu said:
"Yeah, Braised Pork Belly is indeed simple. The only challenging part might be the quality of the ingredients required. It must be hard pork belly. If you use an inferior soft pork belly, you’ll have to tie it up with string."
"Don’t all meats need to be tied?"
"Of course not. Soft pork belly tends to fall apart, so it needs tying, while hard pork belly doesn’t fall apart and doesn’t need tying."
The next morning, Lin Xu saw the pork belly Old Hu delivered; it was hard pork belly with evenly distributed fat and lean, the standard three-layer pork belly, perfect for making Braised Pork Belly.
After inspecting them, he also looked at the tender pork, suitable for making cherry meat, also pork belly but half as thin as regular pork belly. According to yesterday’s cutting method, it can be cut to cherry size.
Later, when there’s some free time, he’ll try making cherry meat again following Old Dai’s method to see if the taste changes.
If it turns out perfect and delicious, the store might try adding it to the menu.
But for now, he can’t focus on that; he has to process the pork belly for Braised Pork Belly first.
Even though it’s a bold cooking method, some details still need attention.
Otherwise, the result won’t be a delicacy but a nightmare...
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This Chapter is 5,000 words. Monthly tickets, brothers, please!
