Chapter 667 Uncle Gao’s New Vest! A Common Concern Among Three Generations of Chefs, Old, Middle and Young! 【Please Subscribe】

Before I tried peony agarwood, I always felt that this dish was just that delicious.

But when you eat it, you will understand why the twice-steamed shredded radish is called vegetarian bird's nest, because the texture is so delicious.

The twice-steamed shredded radish looks crystal clear, and after being soaked in the broth for so long, it feels like it melts in your mouth when you eat it.

As soon as you eat it, you will instantly fall into self-doubt:

"Such a delicious dish, is it really made of white radish?"

Chen Yan is in this state now. She clearly watched the live broadcast and indeed saw the process of making white radish into peony agar, but she was still shocked and speechless by the perfect texture and taste.

"This is the charm of peony agarwood. Using just one white radish, it can taste as good as bird's nest. This is also the life wisdom of the Central Plains people."

In order to gild this dish, the Central Plains people made up many stories.

There is no need for Wu Zetian to grant him fame or Baoen Temple to survive. The craftsmanship of making high-end bird's nests from cheap ingredients such as white radish alone is worthy of bragging.

The life wisdom of the Central Plains people does not need to be fabricated to prove some empty historical stories. This will instead give people a feeling of guilt and lack of confidence.

As the river goes eastward, historical figures will be lost in history sooner or later.

Only good food and similar life wisdom will be passed down from generation to generation.

Many years ago, the Central Plains people who could not stand the war chose to move to the southeast, Lingnan and other places, away from the Central Plains to hide in peace, and created a new ethnic group of population migration - the Hakka.

In the process of migration, the life wisdom of the Central Plains people also took root in other places.

At that time, the displaced Central Plains people did not rely on fabricated stories to add color to their lives. Instead, they worked hard step by step, and finally settled down in a strange place, where they lived for hundreds of years.

Now that living conditions are better and people's lives are prosperous, there is no need to invent celebrity anecdotes to improve one's diet.

"It's so delicious. I spent so much money on bird's nests before, but I didn't expect that I lost to white radish for a few cents per pound."

Radishes are low in calories, so Chen Yan eats them happily.

Lin Xu said:

"The taste of radish is close to that of bird's nest, but compared with real bird's nest, it's somewhat less interesting. After all, bird's nest is rich in collagen, and radish can't add much."

After saying that, he opened the lid of the stew pot in front of him. This was the chrysanthemum tofu that had been steamed in the steaming cabinet.

At this time, the tofu, which looks like a hydrangea, is quietly suspended in the soup like a work of art, looking both elegant and elegant.

The two red wolfberries dotted next to it not only make the color more beautiful, but also bring out the whiteness of the tofu and the crispness of the soup.

"Wow, what a beautiful chrysanthemum tofu!"

Shen Jiayue is no stranger to this dish. Several restaurants in the capital have this dish, and Old Shen has ordered it more than once.

But generally the chrysanthemum tofu in restaurants is not cut with a knife, but pressed out with a mold. The tofu shreds on the surface are thicker and look rough from the mold.

Unlike the chrysanthemum tofu in front of you, the tofu shreds are not only thinner, but also have smooth and flat cuts, obviously cut with a knife.

When Lin Xu opened the lid just now, the steam condensed on the bottom of the lid and the water dropped into the soup, causing ripples on the soup surface, and the tofu inside also floated with the ripples.

Isn’t that what art is all about?

"Don't just look at it, taste it and see how it tastes."

Lin Xu smiled and placed the stew pot in front of Shen Jiayue. No matter how beautiful the dish is, it will eventually be eaten, so whether it tastes good or not is the final factor that determines the success of a dish.

Although today's dishes all use clear soup, the taste is not exactly the same.

For example, peony agarwood is the most classic hot and sour flavor in Central Plains cuisine. Although the chrysanthemum tofu Shen Jiayue is tasting has a little pepper, it suppresses the beany smell and tastes salty and fresh overall.

In addition to these two flavors, there are also spicy, salty, sour, fresh, numbing and other flavors. The variety is still very rich.

However, clear soup dishes are generally on the lighter side, more in line with the "moderate and peaceful" cooking philosophy of traditional high-end Chinese catering.

This is actually the pursuit of the same goal in all major cuisines, and it is also the health concept advocated by traditional Chinese medicine starting from the Huangdi Neijing.

Xie Baomin took a sip of clear abalone soup from a small soup bowl and said to Lin Xu with a smile:

"Junior brother, this dish has almost smoothed the gap between us. It's really amazing. I won't accept it."

Lin Xu put down his chopsticks and said:

"It's not even close. I'm only a third-wheeler at best now."

Xie Baomin shook his head:

“The technical gap can be closed through practice, but the cooking concept is not so easy to change. I didn’t understand the fairness and harmony of Chinese food until I was in my thirties, but you understand it now, more than ten years earlier than me. "

Culinary concepts are invisible and intangible, but they can determine the upper limit of a chef.

Lin Xu feels that as long as we thoroughly study the development rules of cooking, we can basically realize this.

The entire Chinese food cooking, viewed from the bottom up, is basically a process of returning to lightness, removing heavy flavors, removing strange smells, and finally achieving neutrality and peace.

In the live broadcast room, netizens listened to the discussion between the two brothers and couldn't even care about the food on the table:

"Hey, hey, are these ideas really allowed to be published?"

"High-end cooking is all about concept. If you talk like this, does the whole sect have any secrets?"

"Uncle Gao is on his way here with his slippers, you brothers, run quickly!"

"Master is ruthless, but there is love in the world. I am willing to take in the brothers who are being hunted by Master and help them tide over their difficulties. I hope everyone can help forward it so that a certain pair of brothers can see it."

"Are you really trying to take me in? The abacus beads are all falling off my face."

"I heard the snapping sound of the abacus even at Everest Base Camp."

While everyone was joking, Master Die Lianhua’s barrage floated by again:

"You can talk about whatever you want, there are no secrets in our profession... If we are lucky enough to be able to inspire people in the industry, that would be even better."

After sending this message, Die Lianhua sent a bunch of rewards.

Netizens became excited.

What is a pattern? That's it.

The situation of the number one person in Diaoyutai is really beyond the reach of ordinary people.

In a villa outside the East Third Ring Road, Qiu Yaozu looked at the content floating on the barrage and couldn't help but sigh:

"It's no wonder that Lao Gao has gone so far in cooking. He is so pure. Only people who truly love Chinese cooking and want Chinese food to be good can say such things, right?"

After thinking about it, Qiu Yaozu took his mobile phone and clicked on a group called [Laoji Fufang] on WeChat, and liked the sunshine and rainbow boy in it:

"Lao Gao, are you really willing to let these two children reveal those high-end cooking concepts?"

After sending the message, he looked at the nickname and frowned:

“Changing eight WeChat names in one day, do you really think you are a child?”

Soon, Uncle Gao, who wore the avatar of Crayon Shin-chan, replied with a message:

"If you don't reveal it, why don't you follow me into the crematorium? I think there is a bottleneck in the development of Chinese food. The reason is that everyone is sweeping away the snow and treating some ideas that can be understood with a little thought as family heirlooms. This itself is wrong."

Qiu Yaozu: "..."

You might as well speak more clearly, and who are you trying to insinuate here?

But he did not say these words, but seriously thought about the thoughts behind Lao Gao's news.

At this moment, Guo Jichang said in the group:

"When I finish the Cantonese Cuisine Museum, I will also start to promote the cooking concept of Cantonese cuisine. If I reveal someone's foundation, I will offend you first. In addition, all the information in the Cantonese Cuisine Museum is free and open to the public, and anyone can use it. View and borrow without restrictions.”

Qiu Yaozu frowned:

"Is this what you two agreed upon?"

He felt a little unhappy. He had been working hard to revitalize the Qiu family and Huaiyang cuisine. For this belief, he never slacked off even after he retired.

Unexpectedly, compared with Lao Gao and Lao Guo, they seem to be petty.

He Guangchang also quietly bubbled:

"Old guys, in a few days the filming of the "State Banquet" documentary will start. You have all arrived in the capital. How about we sit down together and chat? The things in our stomachs should not be brought into the coffin. We still have to find a way to pass them on. When you go out, no matter whether you are a member of your own family or an outsider, if someone learns from you, you won’t have no successors.”

This sentence makes Qiu Yaozu a little defensive.

He has continued to recruit disciples throughout his life and revitalized the Qiu family. Compared with the pattern of several old friends, there is some gap.

He replied:

"Then let's wait until you arrive in the capital."

While the group was discussing here, Xie Baomin’s live broadcast was almost coming to an end:

"It's getting late. Let's stop here for today's live broadcast. I'll live broadcast with you next time if there's anything good... Don't forget to like it. The live broadcast room is so popular, so why are there so few likes? ? Come on, come on, click on it. If the likes get high, next time my junior brother will make food and live broadcast it for you."

Before Xie Baomin finished speaking, the number of likes in the live broadcast room went crazy.

Many people who are not used to likes are also likes at this time. After all, being able to watch Boss Lin cooking live is really tempting.

Although Lin Xu often shoots cooking videos, the videos are edited anyway and are not as intuitive as live broadcasts.

After turning off the live broadcast room, Wei Qian just finished his work, so he came up to eat together.

Although the dishes made with this kind of soup stock look like they can only be eaten to satiate your hunger, they are actually not low in calories. This is also the reason why some wealthy people have small appetites.

Low consumption and sufficient nutrition of meals contribute to this eating habit.

After the meal, Shen Jiayue and Chen Yan took Dundun, who had just eaten and drank enough, to the golf course, ready to show off their skills.

Lin Xu returned to the kitchen and started working.

Wei Gan asked curiously:

"Lin Xu, when are you going to shoot a vegetarian banquet? Then I will learn a few dishes from you."

Lin was a little surprised:

"What to study? Imitation of meat dishes?"

"Yes, my grandma has high blood fat and cannot eat meat, but her family has been killing pigs for half her life, and eating meat has been engraved in her bones, so I plan to learn from it, and then take a few days off to take Tiantian back to my hometown and let her see my family. Elders, by the way, make some meat-flavored dishes for my grandma using vegetarian dishes."

So this is ah.

Lin Xu said:

"That's no problem. Compared with imitation of vegetarian dishes, imitation of meat dishes is not that difficult, but many dishes use heavy oil and sugar. When the time comes, you can choose something lighter to learn."

"No problem, just give me a recommendation."

After talking about this, Lin Xu asked again:

"When are you going to ask for leave? I'm going back to Yinzhou at the end of March, so don't ask for leave with me."

"I won't. My grandma's 70th birthday is next weekend. We are going back to celebrate her birthday."

So this is ah.

Lin Xu asked with a smile:

"Then why don't I teach you how to make longevity peaches or cakes? In the past, birthdays were all about this, unlike now, where they are all filled with cream cakes."

When Wei Qian heard this, his expression was a little overjoyed:

"Damn it, Shoutao is good. I'm not proficient in Bai An. You can teach me later and let me go back and show off."

"Okay, no problem. Let's do the work first. This week I want you to learn all about longevity peaches and vegetarian dishes."

There are many tasks this week. I need to prepare a vegetarian banquet. I have completed the task of the special banquet. I have to teach Wei Qian how to make longevity peaches. I also need to take pictures of some high-end Northeastern dishes. I have to make up ten dishes to complete the task.

In this way, you can easily go to Yinzhou and focus on the main mission there.

There is always a feeling of discomfort when there are tasks pressing down on you. However, there are tasks and goals to strive for. Otherwise, with such two-point and one-line work, it is easy for people to become confused.

After the afternoon rush hour, Lin Xu did not rest in the store, but drove to Yanjing Hotel.

As a director, he has not been here for a long time, which is somewhat derelict in his duties.

So today he planned to come and take a look, and chat with Cheng Jianshe about the management of the kitchen.

"Hey, Boss Lin is here. I just got two bags of good tea here. Let's try it together later."

As soon as he entered the Yanjing Hotel, Gou Junguo came over to greet him.

During the recent period, Gou Junguo's work has been going smoothly, and the store visit program has also been in full swing. Especially after joining Happy Media, he finally enjoyed the treatment of a professional anchor.

Some people plan stores to visit, some specialize in promoting them on web pages, and some contact merchants to place ads, etc.

There is a dedicated person in charge of everything, and he is only responsible for recording the store tour program.

After working with this kind of team, he realized how unreliable the MCN organization he stayed at was.

Lin Xu smiled and said:

"Let's have tea later. I'm going to go to the kitchen first. I haven't been here for a while, so I have to pay attention to it, lest Mr. Ye says that I'm free of charge."

"Mr. Ye has indeed mentioned you in the past two days, saying that your skills are so high, it would be a pity not to have a few apprentices."

Lin Xu has never been very interested in the apprenticeship system. Although he is Uncle Gao's apprentice and has received the benefits brought by the apprenticeship, these benefits are based on cheating.

Without plug-ins, it would be impossible to be favored by Uncle Gao.

With the plug-in, even without Uncle Gao, he could still be famous, but he just couldn't get in touch with top institutions with national prefixes like Diaoyutai.

So for him, mentorship is the icing on the cake, but most young people are actually quite disgusted with this.

People learn technology because they want to be good at eating. There is no need to fall into the mold of master and apprentice.

To be honest, being a chef is as hard as going to an electronics factory to make screws. Not only is the income higher, the social security is relatively comprehensive, and there are all kinds of factory girls to hook up with.

It's not like being a chef. He spends his time in the fume-filled kitchen day after day. The work is tiring, the hours are long, and the income is low.

On this basis, it would be somewhat difficult for others to deliberately flatter their masters.

But you can't say this out loud, otherwise it will appear too deviant.

Lin Xu smiled and said:

"It's too slow to bring up apprentices. I take on one apprentice a year, and when I retire, I can only take on forty apprentices at most. The efficiency is too low... In a few days, the filming of the "State Banquet" documentary will start, and my master and others will come to the capital. Then I will have to follow those Let’s have a good chat with the old man and find a more efficient way to educate him.”

After chatting for a while, he strolled to the kitchen.

When Gou Junguo was looking at his back in a daze, the sound of a motorcycle came from the door.

Qi Siming parked his Ducati in the parking space, strode in wearing cycling clothes and holding a helmet:

"What are you looking at, Lao Gou? Have you come to the leader to check?"

Normally, employees need to use the employee passage at the back to enter and exit, not the main entrance. If there is a leader checking at this moment, Qi Siming will have to trot to the back.

Gou Junguo said:

"It's Boss Lin who's here to check..."

He tugged on Qi Siming's sleeve and said:

"Don't you think your cousin has a poor foundation and want to find a place for him to further his studies? Stop looking and just follow Boss Lin. He will benefit from his return."

Qi Siming was a little surprised:

"Have you heard anything?"

Gou Junguo looked around to make sure no one was paying attention, and then whispered:

"I feel like Boss Lin wants to open a chef school, but it's hard to tell the details yet. Anyway, don't let your cousin mess around. It will definitely be beneficial to follow Boss Lin honestly."

Running a chef school?

Qi Siming recalled that he went to Qiu Zhenhua's house for dinner a few days ago. Several head chefs were worried that there would be no successors in the chef profession and that there would be fewer and fewer young people willing to endure hardship... Could someone be talking to Boss Lin about this?

However, if you rush to open a chef school, you will be under a lot of pressure and resistance, right?

You have to look back at the development of things. If you need help, then you have to throw yourself in it.

In the kitchen, Lin Xu, accompanied by Cheng Jianshe, looked around.

"Why didn't Chef Cheng take a break?"

Under normal circumstances, the head chef can rest in the afternoon, which is why Lao Xie and the others always visit the store in the afternoon.

"There's no rest, I'm not tired, and I don't have a side job. I just stay here. If someone does something wrong, I can correct it in time."

A lesson learned, and after seeing Qi Zhentao stumble due to carelessness, Cheng Jianshe became extra attentive.

Of course, this is also related to his character. In the past at Diaoyutai, he played the role of checking for missing items and filling in gaps next to Xie Baomin.

Although I now work independently, I still maintain my past work habits.

While chatting, the two met Qi Zhentao.

"Director Lin, your videos of high-end Northeastern cuisine really opened my eyes... When are you going to shoot the pickled cabbage and white meat hot pot? Netizens have made various speculations, and I have been itching."

Lin Xu immediately said after hearing this:

"We plan to shoot tomorrow afternoon... If Chef Qi is not busy, we will appear together tomorrow, just in time to introduce you to Professor Cui and the others... Everyone wants to meet Sister Xiaoqi's father-in-law."

Qi Zhentao didn't refuse at all:

"Okay, I'll go to Yingchun Street to meet you tomorrow afternoon, and then we'll make hot pot together!"

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The three insurance and one housing fund certificates for tax declaration made me confused. There are only two updates today. I will save some manuscripts later and strive for the third update tomorrow... This chapter has 5100 words. Please give me your monthly vote!