"Lao Yuan, I'm here to wish you a happy New Year!"

Before Dai Jianli even entered the kitchen, he shouted at the top of his lungs.

As the saying goes, the first lunar month is New Year, and it is easy to be kicked out under the guise of coming to learn from a teacher. But when it comes to paying New Year greetings, Yuan Debiao has to greet him with a smile, no matter how unhappy he is.

Lin Xu felt that every time he visited the house with Lao Dai, he could feel the exciting feeling of dancing on the tip of a knife.

This head chef is different from his senior brother. Senior brother usually likes to pull things and take them back when he sees something good. If he doesn't like it, he basically won't do anything wrong.

But Dai Jianli is a typical fun person.

Everything he does is basically for fun.

For example, when he was engaged, when he was cooking boiled fish in Building 10, he deliberately turned off the hood, causing the whole kitchen to feel like it had been hit by a gas bomb.

If such a person was not beaten to death, he really has to thank the law.

Lin Xu whispered:

"Brother Dai, isn't it good for us to do this?"

Dai Jianli laughed:

"It's okay, it's okay. Lao Yuan is an open-minded person and doesn't care about it."

As soon as they walked into the back kitchen area, the two of them saw Lao Huang who was busy weighing the ingredients, and the tall Yuan Debiao.

Dai Jianli walked over and said with a smile:

"Lao Yuan, happy New Year. Brother Lin and I are here to wish you a happy new year. Look, Brother Lin also brought you Wuliangye and snacks."

Yuan Debiao smiled at Lin Xu:

"Welcome Supervisor Lin to inspect our work in Building No. 8."

After speaking, he said to Lao Dai:

"Now that Supervisor Lin has arrived, there's nothing left for you to do. Go away, go away. Every time you come to our Building No. 8, nothing good happens, and today is certainly no exception."

Lao Dai smiled:

"Why are we driving people out? Lao Huang said that you are making smoked chicken here today. It just so happens that Brother Lin hasn't eaten Northeastern smoked chicken yet, so I brought him here to try it... Is there any step we can't watch?"

Old Huang on the side was trembling all over.

Damn you, you don’t care if you sell me, but you actually sell it in front of me.

If it weren't for the crime of murder, I really want to sink you into the Shicha Sea to feed the fish.

Yuan Debiao glanced at Lao Huang next to him, and then said:

"If there's anything we can't see, let's discuss it together later."

Lin Xu on the side struggled to hold back his laughter.

Lao Dai's words "There are no steps we can't watch" are full of tea. With this kind of words, even if he traveled through time and became a concubine in a Qing palace drama, he would still be able to live for two more episodes.

After checking the data of all the ingredients, Lao Huang packed up the receipts, kicked Lao Dai, and hurriedly said goodbye and left.

Yuan Debiao led the two of them inside.

"It's a coincidence that I'm here. Today I'm going to teach the chef how to make bacon. Please give me some advice."

"Don't worry, Lao Yuan. With my experience in visiting stores, I can definitely help you check it."

Walking into the kitchen, Lin Xu saw several helpers preparing white-striped chickens. These chickens were small in size, but the chicken feet were quite big. At a glance, he could tell that they were free-range chickens, or the kind of free-range chickens with firm meat.

Chicken.

These chickens have been disemboweled and soaked in water, both to remove blood and to clean up the bits and pieces on the chickens.

For example, the fluff on the tips of chicken wings, the outer membrane on chicken feet, the hair roots in the pores of chicken butts, etc. all need to be cleaned carefully.

Especially around the buttocks of the chicken, squeeze hard to squeeze out all the hair roots and remaining congestion, so that the chicken will not have an odor.

In addition to these chickens, there are also people nearby who are preparing various ingredients such as elbows, large intestines, and pork belly.

Don't tell me, I'm really here today.

There are so many ingredients, let’s not talk about whether you can learn the techniques, but at least you can enjoy eating them.

Especially smoked sausage, smoked elbows, etc., the taste makes people drool just thinking about it.

After turning around, Yuan Debiao said:

"There's not much to see in the first half. It's just ordinary braising. You have to marinate the ingredients and take them out. There's no trick for you. There are only a few kinds of brine. Let's go drink tea first and wait until the brine is almost done.

Come here."

The key point of bacon dishes is smoking. Without the smoking step, it is basically just ordinary braised meat.

Chefs of Yuan Debiao's level don't do much specific work anymore, that is, they only come over to check the meat when it is braised and smoked.

Although Building No. 8 is not as famous as other buildings, it is full of talented people, so there is no need for him to do anything.

Lin Xu followed Yuan Debiao to the tea room next to the kitchen.

The three of them made hot tea and chatted while drinking.

Not long after, Xie Baomin came over to talk to Dai Jianli about the opening of the store exploration program. Although their store exploration program has been updated, they are all previous archives.

Now that the manuscript has bottomed out, and the Lantern Festival is coming soon, it’s time to start working and continue to find faults.

"Then let's each notify the photographers and start work directly. Do you want to participate, Lao Yuan? If you want to take photos of the store, follow us first, then go back and find some Northeastern restaurants to practice your skills, and you can almost start."
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There are too many restaurants in Beijing, and you can find countless stores of various cuisines and local dishes in Beijing.

As a chef at the top of Northeastern cuisine, Yuan Debiao is understandable in helping to control the quality of his hometown cuisine.

Dai Jianli really wanted to drag him into the water:

"Lao Yuan, you know more about Northeastern cuisine. It's time to purify the Northeastern cuisine in the capital. With your size, ordinary stores don't dare to mess with you. It's very safe."

Yuan Debiao is really moved.

He had gone to "Flavor of the World" to shoot dishes before, but he was not used to the detailed tutorial method.

Northeastern cuisine is originally relatively rough, and the steps are not so strict. However, the partner in the show is Qiu Zhenhua, who is known for his finesse. The two of them don't talk much, and the show's effect is average.

But the store tour is different. Yuan Debiao is big, has the unique humorous attributes of Northeastern people, and has enough professional knowledge. The effect of such a person in the store tour program should be better.

"Since you are all encouraging me, I will try to shoot two episodes to see your rhythm first."

Photography shops all have their own routines. As long as you master the skills and have enough professional knowledge, you can basically make a name for yourself online.

At almost 11 o'clock in the morning, the braised food is ready.

Everyone walked out of the tea room and began to observe the most important step in bacon - smoking.

In the kitchen, a large iron pot has been prepared, and next to it is a large grate filled with braised food. There is also a handle on the grate, so you can put it directly into the pot.

Yuan Debiao said:

"Bacon is divided into cold smoking and hot smoking. We usually use hot smoking, which is faster and the color is strong, but it is difficult to master, and there is no way to remedy it if it is over-smoked."

The biggest difference between hot smoking and cold smoking is that in hot smoking, you first heat the iron pot to red, then put the prepared white sugar into it, then quickly put the grate filled with marinated flavor and cover the pot.

After about a minute, it’s almost time to take it out of the pot.

Open the lid of the pot and take out the marinated meat to dry.

Hot smoking has very high requirements on the chef's experience and techniques, and the amount of sugar must be adjusted in time according to the amount of ingredients and the temperature of the iron pan.

"Beginners are best not to use hot smoking, not only because it is easy to roll over, but most importantly, it is easy to get burned."

Just think about it, if you hurriedly sprinkle sugar into a red-hot iron pot and quickly put on the marinated meat, if you touch the pot during this process, you will at least create a big blister.

If there is too much sugar, the smoked braised food will be too bitter, which will basically ruin the pot of braised food.

Therefore, Yuan Debiao recommends cold smoking.

This is relatively simple, faster to get started, and you can flexibly control the degree of smoking of the braised food.

Braised meat is divided into three stages: golden, tender red, and jujube according to the length of smoking time. In the process of cold smoking, novices can easily master it, so Yuan Debiao recommends it.

Dai Jianli asked:

"Does cold smoking and hot smoking use the same sugar?"

"It's different. Hot smoking uses soft white sugar, which has a better smoke effect; cold smoking uses white granulated sugar, which has a looser structure and allows the heat to come out more easily."

After Yuan Debiao finished speaking, he said to Xie Baomin:

"Lao Xie should know very well. When he was in his twenties, he performed in front of my dad. After he left, my dad beat me up..."

Tsk tsk tsk, senior brother has ever done such a thing?

Xie Baomin smiled:

"I was young and frivolous at that time. Who would have thought that you couldn't do such a simple thing at that time? If I went back to the past, I would definitely not make bacon and let you get beaten."

Yuan Debiao smiled and was about to say that Lao Xie was a righteous man.
To be continued...