"Lao Xie, it's time to get out of the pot!" Lin Yi shouted at Lao Xie on the stove next to him while stir-frying a portion of fried lamb with green onions.

"Gotcha!" Lao Xie immediately turned off the heat, and while continuing to stir the sauce, he asked the cook to put two freshly fried carp on a plate, and then poured the sauce on them, and the two plates of sweet and sour carp were ready.

beckoned the food servant to bring the two carp to the table, and Lin Yi's fried scallion fried mutton was also out of the pot, but then there was still no time to rest, brushing the pot and starting to prepare to make the dumpling soup.

On the one hand, a helper had already prepared the ingredients for the meatballs, and Lin Yi mixed them in proportion, added the seasonings, and then handed them over to the helpers to stir - in fact, most chefs are happy to use whisks to stir, but the meatballs made that way are not as soft and delicious as those made by hand.

At the same time, Lin Yi made another pot of water, turned on the fire and burned it to about 70 degrees, and just as the filling had been stirred, he began to boil the balls.

In modern times, many restaurants have made chefs wear plastic disposable gloves at every turn for the sake of so-called hygiene, and direct contact between hands and food is prohibited. It is important to know that the sense of touch is also very important for the chef, through touching, pinching, grasping and other touches, the chef can easily judge the difference in the ingredients and judge whether the semi-finished ingredients have reached the best condition.

For example, whether the filling of the dumplings has been beaten out of the tendons, but it is not too old, and it is not soft enough to eat, etc.

Lin Yi directly grabbed the filling with his hands, squeezed out the balls the size of his thumb, and gently threw them into the pot of unboiled water, the action was light and fast, the squeezed balls were round and even, and the water did not splash at all, and the white and bright balls sank into the bottom of the pot, and the bubbles at the bottom of the pot fluttered gently, and the whole picture was so pleasing to the eye.

"Mr. Lin, the guests at both tables are clamoring to drink the wine just now, what do you think?" Fang Jiayi ran into the kitchen and shouted.

"Do you still want to drink it?" Lin Yile said, his hand movements kept moving, "Then let's put another pot on the table." The wine is in the incense hall, you can go over and serve two pots yourself......"

Fang Jiayi came out of the kitchen, and Lin Yi also cooked the balls, and all the white balls floated to the water. Scoop out the meatballs with a skewer, change to a small soup pot, and re-cook the soup to taste.

There are many ways to side the meatballs, Lin Yi chose to remove the meatballs, only put a little needle cabbage, fungus slices, thin bean skin and spinach leaves, and finally sprinkled with coriander and garlic sprouts, the taste is relatively light, mainly reflecting the fresh fragrance of the balls.

"Okay, serve!" Lin Yi shouted, and the waiter next to him immediately came up and began to serve the food on a delicate wooden red lacquer tray.

Excellent chefs know how to serve the order and taste matching, just now on the scallion fried mutton and sweet and sour carp are heavier dishes, now on this light and delicious rice balls soup, just let the diners clear taste, naturally very popular, two large sea bowls just served on the table less than two minutes, was drunk by everyone a small bowl - in fact, not only this bowl of soup, there are almost no dishes left on the two tables, even the dishes that Lao Xie is responsible for, have also been eaten to see the bottom of the plate.

This situation is basically under Lin Yi's grasp - anyway, he has cooked a big meal several times, and he has been eaten up quickly, so he can't delay any effort in the kitchen.

"Lao Xie, open the steamer!"

Steaming this cooking method has a long history, and there are many ways to steam, according to the heat can be divided into high heat and rapid steaming, a few minutes can be out of the pot; slow steaming on high heat, it is necessary to steam on high heat for several hours; slow steaming on low heat, then you only need to keep the temperature of the water boiling; there are many ways to steam, powder steaming, buckle steaming, package steaming, dregs steaming, color steaming, fruit cup steaming and so on.

So Lin Yi has three sets of steamers in his back kitchen, and now he is opening the same set of steamers for slow steaming over high heat. Lao Xie and a helper carried the steamer down, and when it was opened, a strong fragrance filled the entire kitchen.

"It's so fragrant, what kind of dish is this?" shouted Chu Yuanyuan's voice at the door.

"Lotus leaf steamed pork, I haven't made it for you before. Lin Yi smiled and said.

"Wow, I feel like I can eat it when I smell ......it," Chu Yuanyuan said, looking at the dishes taken out of the steamer, and was suddenly a little dumbfounded.

There are many ways to make lotus leaf tamales, and the two most common ways are one with rice and one without rice. The method of adding rice is to cut the meat into cubes, stir it with fragrant rice, wrap it in lotus leaves and steam it in a small steamer. Another method is to directly slice the pork with skin, season and hang the powder, wrap it in large lotus leaves, and steam it on high heat for at least two hours in a steamer. Not to mention the difference in taste, just say that after two hours of steaming, the fresh lotus leaves were all steamed to a gray-brown color, and it really didn't arouse the slightest appetite.

"Forget it, let's leave this dish to Jiayi to eat...... By the way, what about her?" Chu Yuanyuan asked.

"You ask me, who do I ask?" Lin Yi smiled bitterly and began to put on the plate, of course two servings of tamales could not be served directly in such a black way. Although Lin Yi doesn't pay much attention to the "shape" of the dishes, to be precise, Lin Yi is opposed to setting up dishes purely for the sake of good looks, no matter how you say that the dishes are for eating, not for you to carve and see. For example, if you carve a fairy out of carrots and put it on a plate, can the fairy eat it? If you can't eat it, what kind of cooking is it? Just go and become a carver, what kind of cook!

But Lin Yi is not opposed to slightly decorating dishes in order to increase the appetite of diners. For example, replacing the gray-brown lotus leaves that have been steamed for two or three hours with the lotus leaves that have been steamed for a short time and still maintaining their bright green color is the correct application of "shape" in cooking.

"Didn't she come over and ask you for that kind of wine? And then she didn't go back, didn't you assign her to do something else?" That Professor Huang has been muttering for a long time......" Chu Yuanyuan said while watching Lin Yi put the plate.

"No, I let her serve the wine herself...... It's broken!" Lin Yi smacked his lips, handed over the rest of the work to Lao Xie, and hurriedly walked out of the kitchen with Chu Yuanyuan, ran to the incense hall next to him to take a look, and immediately cried and laughed!

Vice President Fang's image at this time is really a little unsightly, wearing an OL short skirt, two long legs of black stockings are spread, sitting on the ground against the wall, his little head is hanging softly on one side, and the corners of his mouth are still pulling a hint of snoring. That's not the point, the point is that she is holding a fine porcelain wine jug in her hands like a baby, and she is still holding it tightly when she is asleep......