"Holy crap, this prawn really tempts me!"

"As a shrimp eater, the shrimp is so cooked that I can't resist it."

"The King of Crossovers has crossed over again, but I'm not surprised at all."

"I never expected that while Boss Lin was busy working for Diaoyutai, busy promoting his hometown's scenic spots, busy being a video UP host, and busy being an anchor, he would still have time to enter the TV industry."

"And it is said that he played billiards with his rich father-in-law at night."

"If I have such a rich father-in-law, he can beat me every day, let alone play billiards."

"..."

Under Lin Ji's food topic, the scheduled video has long been forwarded by enthusiastic fans, and now everyone is discussing it enthusiastically.

For them, the dish of braised prawns in oil is not unfamiliar, because Lin Xu cooked it once when he returned to his hometown, and both the proprietress and Zeng Xiaoqi posted pictures online.

But the picture is a picture, and the scene without the juice looks impactful.

In addition, when the teacher made it later, he deliberately adjusted it to slow motion, and the oily sauce slowly poured on the red prawns, and also poured on everyone's hearts.

"No wonder Boss Lin hasn't updated the video of braised prawns on the short video platform. It turned out to be for a TV show."

"Then the other dishes he didn't cook are also reserved for the show?"

"What dish?"

"Colorful Horseshoe Cake. I've seen High Priest, Sister Xiaoqi, Wu Kexin and others posting about it in the past two days. Yue Liyue even made a wave of reviews in the live broadcast room. It feels like people all over the world are eating Colorful Horseshoe Cake, and

But I can’t eat it.”

"I hope Boss Lin will not forget us old fans who have been sending coins and forwarding."

"Yes, outsiders can't see the Yanjing Tourism Channel, and they don't want to install the Yanjing TV APP. I really don't know where to watch the video."

"..."

While everyone was discussing, Shen Jiayue posted a message in the topic:

"All the dishes cooked by Boss Lin will be re-recorded and released on the short video platform, and some cooking tips will be interspersed during the recording process. Please don't unfollow me!"

In order to warm up in the early stage, Lin Xu will often appear in TV programs.

But once Lin Kee Food's business gets on track, he will gradually reduce the number of appearances.

After all, the chefs and seniors in the store are also waiting to show their faces.

As soon as Shen Baobao’s news came out, everyone immediately said they would not cancel their attention.

Just kidding, after you cancel, how can you still watch the fat Dundun, the pretty boss lady, the delicious dishes, and the beautiful scenery?

Well, you can actually see so much content by following an account. It’s really not a good deal!

Program recording site.

The stir-fried chicken with soy sauce was ready. After taking the close-up, Zeng Xiaoqi tasted it and couldn't help but say:

"Wow, this diced chicken is so fragrant and tender, it's as good as your senior brother's!"

When Miss Zeng went to Linji for an interview, she happened to meet Xie Baomin, who was helping in the store. She was lucky enough to taste the fried chicken with soy sauce made by the Diaoyutai chef, so she was deeply impressed by this dish.

She feels that Lin Xu’s cooking skills are on par with Chef Xie’s.

"It's still not as good as my senior brother, his cooking skills are worse than mine."

The sauce-frying technique has always been excellent, but Xie Baomin's cooking skills are obviously perfect.

So no matter the taste or appearance, the senior brother is better.

After the recording, Geng Lishan tasted it again as usual:

"Well, it's exactly the same as the stir-fried chicken in sauce that was popular in Beijing decades ago. It's not like now, when all the ingredients are added to this dish and it's made nondescript."

It’s worth it!

It’s really worth it!

The previous braised prawns in oil was an old recipe from decades ago, but I didn’t expect that the fried diced chicken in sauce also tastes old. It’s like going back in time.

Xiaoyou Lin really has nothing to say.

It’s really a blessing for me, Geng Lishan, to have such a lifelong friend!

After sighing, he focused his attention on the half-fat and half-lean piece of lamb shank and green onions.

The first two dishes were so well done.

Then this fried mutton with green onions is even more worth looking forward to!

Compared with braised prawns and diced chicken stir-fried in soy sauce, stir-fried mutton with green onions is more popular, and it is still a very popular dish even now.

But as the popularity increases, more and more attentions are paid to it.

For example, for ingredients, you should choose hind leg meat with a little fat. The mutton fiber in this part is slightly thicker, which makes it more chewy but not too chewy.

With the little fat on the surface of the mutton, it tastes delicious and chewy.

If you use lamb tenderloin, that would be bad.

Because the tenderloin is too tender, it has no texture when chewed. When eaten with green onions, it will give people the feeling of eating a bite of green onions but not eating any meat.

The piece of hind leg meat on the table now has a little fat, but it is not too fatty. It is an ideal choice for making lamb stir-fried with green onions.

You can tell at a glance that Lin Xiaoyou is also an expert.

Then I won’t talk too much, just wait and try it out.

Lin Xu took a sip of tea, rested for a while, and then continued recording.

In order to prevent the audience from seeing that it was recorded on the same day, Zeng Xiaoqi also changed her clothes. Black wide-leg pants and high heels made her look half a head taller than Shen Baobao.

The drapey pea green shirt on the upper body not only perfectly displays Zeng Xiaoqi's good figure, but also forms a color contrast with the dish of fried mutton with green onions.

"Is it okay if I wear this, Boss Lin?"

"Okay, very beautiful!"

Put the microphone back on and start recording the program.

"As a Beipiao, I found that people in Yanjing like to eat mutton. Whether it is boiled mutton, mutton scorpion, mutton soup or grilled mutton, they are all very popular in the capital. Among them, there is a stir-fried dish that is popular among many people in the capital.

It’s said that if you don’t eat for three days, you’ll get hungry. This dish is all green onions, fried lamb, and meat!”

Following Zeng Xiaoqi's movement, the camera shifted to the stove, and Lin Xu's figure appeared again.

"Today we are fortunate to have Boss Lin come and teach you how to make this dish. Hello, Boss Lin."

"Hello, Sister Xiaoqi."

The procedures for the three dishes are almost the same, and Lin Xu can memorize them all.

After the opening ceremony, we began to introduce the ingredients.

This chapter is not over yet, please click on the next page to continue reading!

"The ingredients and seasonings used to stir-fry mutton with green onions are very simple. They mainly include lamb shank, Shandong green onions, ginger, garlic, balsamic vinegar, soybean soy sauce, salt and sesame oil."

After the introduction, Zeng Xiaoqi asked:

"Why do you emphasize Shandong green onions, Boss Lin? Are you from Shandong?"

"I am not from Shandong, nor am I a son-in-law from Shandong. The reason why I emphasize Shandong green onions is because they are sweeter and have a better effect of improving freshness when put into dishes."

Geng Lishan nodded slightly, agreeing with this.

Shandong green onions are an essential ingredient in fried mutton with green onions.

Not only this dish, shredded pork with Beijing sauce, roast duck and other dishes that require the use of shredded green onions, all need to be made with Shandong green onions, and only the white part of the green onions can be used.

Such scallions are sweet, fresh, and without any residue. They can not only neutralize the saltiness of the sauce, but also add a fresh taste to the dishes.

After Lin Xu finished the introduction, he began to change the knife.

He picked up the mutton and did not cut it into slices directly, but followed the texture of the muscles and picked off the fascia of the mutton.

"When making mutton, the fascia must be removed cleanly, otherwise the dish will be chewy and tooth-consuming."

He explained while busy. After trimming the fascia from the lean meat, he turned the meat over and gently trimmed off a thin piece of fascia from the fat part.

This layer of fascia is called the "cloud skin" of mutton. If it is not removed, the mutton will not be chewy.

After all the fascia is removed, cut the lamb leg meat into strips of about six centimeters along the texture of the lamb, and then cut the lamb into slices with thread.

When the cameraman came over to take a close-up, Zeng Xiaoqi also stood aside and watched. If it was easier, she planned to go back to the rented house and do it herself.

At this time Lin Xu said:

"You don't need to cut the meat slices too thin, about 1.5 millimeters is best. This thickness can be fried quickly and have a certain chewiness at the same time."

Zeng Xiaoqi was delighted when she heard that the meat slices did not need to be cut too thin, haha, this is just in line with my knife skills!

But when she heard it was 1.5 millimeters, a string of question marks suddenly appeared in her head.

It’s 1.5mm, isn’t it too thin?
To be continued...