Chapter 254 Shen Guofu: It’s strange, the kitchen has been cooking my favorite dishes today! [Please subscribe]

"Senior brother, does leek moss also have the effect of nourishing the kidneys?"

Lin Xu finally saw that the box of ingredients sent by Boss Huang all had unique skills, and they all had the effect of cheering up the middle-aged man.

Xie Baomin said:

"Leek moss is the essence of leeks. Its main function is to replenish kidney qi. When kidney qi is sufficient, power will be sufficient. These are all connected with the same qi."

Ho!

Senior brother, why don't you sell health care products?

With this theoretical knowledge, I estimate that I can become a close friend of those uncles and aunts.

Who would have thought that the dignified head chef of Diaoyutai's state banquet is actually a health product marketing genius who was delayed by cooking.

After taking out the leek moss, Lin Xu saw his senior brother take out a small bag of small scallops.

"This is mussel, which is also very good for the body. It is a perfect match with chives... I might as well tell you that this is a health-care dish that I eat once a week, senior brother. Otherwise, do you think I would be so strong?" "

Lin Xu:??????

I don't think you are physically strong.

Selling and boasting like this always gives people the feeling of bringing goods in reverse.

But as for the dish itself, it should taste very good. The fresh scallops are full of umami, and the leeks are also very rich in umami.

Seafood paired with the freshness of plants makes it twice as delicious and twice as delicious.

As for the health benefits that senior brother boasts of...

This is not something I should be concerned about at my age. We have a plug-in in hand, and all the fatigue will disappear every day after sleeping, so there is no need for food supplements.

Xie Baomin poured out the scallops, took a knife, quickly opened the scallop shells, and then picked out the edible meat from the scallops in twos and twos.

Not all parts of scallops are edible.

The internal organs and excretory parts of the scallop must be removed before the remaining meat can be eaten.

"This kind of scallops may not be big in size, but the meat is very tender. It can be cooked through with a little frying without blanch. If you buy frozen scallop meat from the market, it is better to blanch it for safety reasons."

Xie Baomin explained the method to Lin Xu while cleaning up.

After all the scallop meat was removed, he rinsed it with clean water and then put it in a basket to control the water.

Then pick up the leek moss, wash it with clean water, then cut off the slightly older roots and throw them away, then cut the rest into inch-long pieces and put them in a basket.

Now that everything is ready, start preparing the ingredients for this dish.

The ingredients are very simple, just a little minced ginger and garlic for removing the smell and some shredded red pepper for color matching, nothing else is needed.

When ready, set up the wok, moisten the pan first, then add a little vegetable oil and a little lard into the pan.

Scallops and leeks are both umami ingredients, so add a little lard to increase the plump texture of the dish, which will make it more delicious.

After the oil is hot, add the minced ginger and garlic and sauté until fragrant.

Then pour in the scallop meat and stir-fry over high heat for ten seconds. The water in the scallops will be slightly fried to make the scallops more delicious.

Then add the cooking wine and light soy sauce sequentially along the edge of the pot, stir-fry the seasonings evenly, then add the chives and red pepper shreds, then add a small spoonful of seasoning salt and a few grains of sugar, and continue to stir-fry.

Although leeks and leeks are very similar, the cooking techniques are slightly different.

Leeks will be cooked immediately after being put into the pot. If you don't take them out quickly, the soup will come out, making the dish watery. Therefore, when cooking leek dishes, how to prevent soup from coming out is the key point.

Leek moss is cylindrical or rectangular in shape and is harder to ripen than leeks, but it also has a high moisture content.

Therefore, when cooking this kind of food, you can't just pour it into the pot and cook it like leeks. You have to continue to stir-fry it over high heat, so that the dish can stay crisp and tender without leaving the soup.

Stir-fry over high heat for more than 30 seconds. When the surface of the leek in the pot looks like it is moistened with fat and the flavor of the leek becomes more intense, take it out of the pot and put it on a plate.

"This dish is easy to make and tastes delicious. Junior brother can practice more when he is not busy."

After the dish was served, Xie Baomin did not eat it immediately, nor did he ask anyone to send it to the private room upstairs to treat guests. Instead, he talked to Lin Xu about the key points of stir-frying based on this dish.

"For this kind of seafood dish paired with green vegetables, adding some lard when cooking will have unexpected effects. In addition, don't add salt before putting the vegetables into the pot. The seafood itself is salty, and adding salt will make the meat stale easily."

Lin Xu nodded, he could try it for his father-in-law next time.

Anyway, even if it overturns a little, he won't mind. After all, middle-aged men care more about the function of nourishing the kidneys and strengthening the waist than the taste.

This is the most important thing.

After talking about the key points of production, Xie Baomin reminded me again:

"This dish must be eaten in one go. Don't leave any leftovers or let it get cold, otherwise the fishy smell of the scallops will appear and the taste and texture will be greatly compromised."

"Okay senior brother, I remember."

While the two brothers were chatting, Shen Guofu returned to the kitchen:

"It's so difficult for a man. As soon as I heard that okra has beautifying effects, my wife, daughter and niece pushed me aside and refused to taste it... Eh? Is this leek moss? Oh, this is a good thing, I'll take the lead.

Give it a try."

He didn't know about the treat upstairs.

I thought the two brothers were preparing dinner for themselves.

So he took away the plate of fried mussels with chives and moss just out of the pot without being polite. Before leaving, he asked Xie Baomin to go out and have a drink together.

Walking out of the kitchen, Lao Shen was still muttering in a low voice:

"I'm so excited today. These little leeks and these little scallops are great treasures for cheering up men. I feel several years younger even before I eat them."

Xie Baomin: "..."

My junior brother-in-law’s father-in-law really doesn’t regard him as an outsider.

But they are all men, I understand.

Lin Xu smiled sheepishly:

"Brother, this..."

"It's okay, it's okay. There are no other dishes today. There are plenty of these dishes. Let's continue. It just so happens that you have to learn more. Don't be like me, who has been complained by your sister-in-law these past two days."

Lin Xu:?????

I didn't ask anything. How did you tell the truth?

Perhaps he also realized that he had let something slip, and Xie Baomin was desperately trying to make amends:

"Don't think too much about me, junior brother. You are complaining that I don't exercise anymore. In the past, I was all muscled and had a little bit of eight-pack abs. Unfortunately, I have neglected to exercise over the years, and my eight-pack abs have become almost the same."

Don't overpaint senior brother, the more you overpaint, the darker it will become.

Xie Baomin took out a bag of oversized oysters from the foam box, and then rushed to Qin Wei who had just finished his work not far away and ordered:

"Xiao Qin, steam these oysters with garlic. Just call me when they're done. Don't bring them over yet."

At this moment, he and Lin Xu were at the door of the kitchen.

Therefore, Shen Guofu can walk in from time to time and take away the prepared dishes. The steaming cabinet is at the very back, with a long cooking area in the middle, making it difficult for outsiders to walk in.

After arranging the garlic oysters, Xie Baomin took out two yams.

This is not an ordinary vegetable yam, but an iron yam, which grows in the mountains. It doesn't look good despite its appearance, but it is as hard as a stone and is a famous tonic.

After taking out the yams, he ordered the driver:

"Che, go down there and catch some loaches for me. I want those yellow loaches."

Are you planning to make loach clay pot with yam?

Two plates of food were taken away in succession, and Xie Baomin couldn't help but turn up the heat.

Arranging for Qin Wei and Che Zai to do the work, he soaked some small bowl ears, the best product among black fungus, and planned to blanch them later and use purple onions for cold dressing.

This kind of good food doesn't need to be processed, it just has its original flavor.

After soaking the fungus, he took out two pork kidneys.

"If you want to replenish your body, you have to use kidneys. Lamb kidneys are also good. However, if you eat roasted whole lamb today, it would be a bit repetitive to make lamb kidneys, so I asked Lao Huang to get some pork kidneys."

While he was talking, Chezi just walked in with some loaches fished out from the aquarium.

Upon hearing this, the honest boy immediately asked:

"Chef Xie, didn't you just say that these dishes were arranged by Boss Huang? Why did you ask him to prepare them?"

Xie Baomin: "..."

Fortunately, you are an employee of Linji. If you were an employee of Building 2, I would first punish you by washing dishes for a month.

He coughed dryly:

"Lao Huangguang said he was weak and didn't know what to eat. He asked me for advice, and I gave him a menu and asked him to prepare it according to the menu... Why don't you help me clean up the loach, the mucous membrane outside

Scratch and wash it with salt."

Chezi agreed and went to work in front of the pool nearby.
To be continued...