Walking into a young man who looks less than twenty years old.

He is about 1.75 meters tall, with a dark and thin face, but he is very energetic and vigorous.

After seeing Lin Xu, he grinned and showed his white teeth:

"Boss, I'm Chezai, I'm here to report. This is my ID card, health certificate and temporary residence permit."

The skill of speaking.

He took out a stack of documents from his pocket and handed them over.

Lin Xu straightened up, pounded his waist casually, then took the ID handed over by Chezi, and looked through it carefully.

Che Zai’s name is Che Mingxin, who is 18 years old this year and is from Qilu.

Two years ago, after graduating from the vocational high school chef crash course in his hometown, he was recommended by the school's employment office to work in a hotel in Beijing.

In that hotel.

He started as a handyman, went through side dishes, cut cubes, and apprenticeship until he became a chef two months ago.

But the salary has always remained at the apprenticeship stage last year.

There has been no sign of a rise.

In addition, the restaurant's kitchen was full of intrigue and thought of changing jobs.

After Lin Xu got to know, he returned the ID to Chezai:

"Have you had breakfast?"

Che Zai scratched his head a little embarrassedly:

"Before I woke up, I quickly took the subway."

Lin Xu said:

"Let's wash your hands and do your work first, help me clean up these chicken feet, and then let's drink the old-fashioned mutton soup on the street."

"Okay!"

Chezai thought the store didn't care about breakfast.

Unexpectedly, the boss wanted to invite mutton soup.

I was so happy that I almost went to the topic of Lin Ji Food to post an update.

The two of them packed up the remaining chicken feet.

I walked around the street and drank a large bowl of mutton soup, ate two sesame cakes, and then came back to continue working.

Chezai started to scald the tomatoes and cut them into diced them.

Lin Xu took out the soaked chicken feet.

Boil water with a pot.

Put the onion, ginger and cooking wine and a large piece of maltose into the pot and start blanching the chicken feet.

The purpose of adding maltose is to add color to the chicken feet. In this way, the fried chicken feet will be brighter and have a higher appearance.

After blanching.

He put the chicken feet aside to control the water.

Then set up the oil pan.

Start oiling chicken feet.

Frying is an essential step in making tiger skin chicken feet.

After the gelatin on the chicken feet is fryed at high temperature, fine holes and bubbles will form.

These holes and bubbles will expand into various irregular folds by soaking and rehydrating them, which will look like tiger patterns.

So it is called tiger skin.

In Chinese cooking.

In addition to chicken feet.

There are also tiger skin dishes such as tiger skin elbows, tiger skin buckles, etc.

In order to make the surface of chicken feet have a better tiger skin effect.

The fried chicken feet should be poured into the water with ice cubes as soon as possible.

In this way, the skin of the chicken feet swells more thoroughly.

The effect of tiger skin is also more outstanding.

Lin Xu fryed all the chicken feet.

Then I brought the pork bone broth that I had cooked in a pressure cooker.

The soul of the tiger skin chicken feet begins to adjust the soul - brine.
Chapter completed!