Lin Jiu explained while demonstrating how to deal with sea cucumbers, and a pair of skillful hands flew up and down in the surprised eyes of everyone, stunned everyone.

Only then did Chen Nong realize that the boss who didn't know anything about cooking had grown to such a point, why was she so powerful?

Not only is the goods picked well, if Chen Nong hadn't known Lin Jiu before, he would have thought that Lin Jiu was really an experienced cook.

Her unique skill of soaking sea cucumbers, I'm afraid that the old chef of 20 years may not know, without a certain amount of time to study, who can know the secret hidden in it?

She did work hard to open a restaurant.

The most important thing is that Lin Jiu not only knows these unique skills, but also teaches them to others without any reservations, and this character has to be admired.

When Lu Xiucai looked at Lin Jiu, a strange light flashed in his eyes.

In order to learn more, the cooks in the kitchen rushed to soak Lin Jiu with sea cucumbers.

Lin Jiu wiped his hands lightly with a handkerchief, and continued to deal with the wide belly, then boiled lard and explained: "The wide belly has not been processed well, it is soaked in unusual dry goods, and it has to be soaked in lard, so as to make the taste smooth." ”

Lin Jiu gushed endlessly, and the work in his hand did not fall at all, and he quickly boiled the fresh lard, and then put the wide belly into it.

Whether it's real kung fu or casual nonsense, you can see it when you get on the stove.

The cooks looked at Lin Jiu, their eyes getting brighter and brighter, as if they had discovered a treasure in an instant.

When waiting for it to cool down, Lin Jiu said again: "This fungus is not right, boiling water is not enough, you have to add sea salt to remove the fluff on the back, so that the taste is smooth." ”

"That's right! Boss, you're right! Before, I was not good at learning, I misunderstood you, and I thought that you changed the source of goods for personal grievances, I shouldn't spend the belly of a gentleman with the heart of a villain, you forgive me a lot this time, please teach us. ”

A while ago, Lin Jiu and Master Li's "competitor" Zhang opened a restaurant across the street from the boiled world, Yan Chunhua retaliated against Lin Jiu, even if he was now suffering from internal and external troubles, he also contacted Zhang Zhang's shopkeeper and sold him a few Yan family's ancestral recipes.

As soon as the stinky salmon was launched, it snatched away a lot of boiled diners, and Chen Nong and the cooks were in their eyes and anxious in their hearts.

After reporting the situation to Lin Jiu, Lin Jiu did not panic at all.

Originally, they thought that Lin Jiu was ready to give up boiling the world after repeated rubbing, but they didn't expect that they had been secretly studying cooking skills for a long time.

Now, Chen Nong also happened to mention it again: "The stinky salmon in Fengyuan Restaurant has attracted all the diners in the boiled world, if we don't launch new dishes, I'm afraid this business won't be able to do, boss, look ......."

After Lin Jiu re-soaked the fungus, he asked the cooks to continue practicing according to the method he had just taught, soaking the remaining dry goods, and then turned to look at Chen Nong and said slowly: "I have already thought of a countermeasure, we will launch the signature dish in five days tomorrow." ”

"Signature dish?" Chen Nong immediately reacted, "Wait, I'll go get a pen and paper to record it." ”

Lin Jiu said while Chen Nong recorded that about four catties of Yangtze River carp were selected......

"Do you remember everything?" Lin Jiu held a kitchen knife in one hand and fished out the carp from the pool with the other, looking at Chen Nong and the chefs with serious expressions with a smile.

Their studious attitude made Lin Jiu very happy.

If you are not afraid of being stupid, you are afraid of being lazy.

"Remember, you continue!" Chen Nong said respectfully, his cognition of Lin Jiu has reached a higher level, and he admires her even more.

At this time, Lu Xiucai was no longer in a hurry to go back to the private school to prepare for class, and had already squeezed to the edge of the cutting board, looking at Lin Jiu with burning eyes.

Lin Jiu continued: "I also ate the stinky salmon launched by Fengyuan Restaurant, the taste is salty and fragrant, and the food is fragrant with 'smelly', and the new signature dish we are going to launch is called 'Golden Lion Fish'." ”

A stinky salmon, a golden lionfish, this looks like a bit of a ring.

The cooks were full of cranky thoughts, but soon, Lin Jiu's extraordinary knife skills made everyone forget about cranky thoughts. Twenty fifty thousand

Lin Jiu cleaned up the fish in three and two clicks, and slice the fish into thin slices.

Then the kitchen knife flew, eighteen knives on the front and eighteen knives on the back, and the whole fish was cut into lotus flowers in a short time. The shape of the bracts, and the layers of fish flesh are stacked on top of each other, which is very beautiful.

The cooks originally thought that Lin Jiu's knife work was very remarkable, but they didn't expect Lin Jiu to pick up the big scissors on the stove again, cut the petal-shaped fish into strips of filaments, and then stacked them together to shape them.

Everyone can't help but think again, this fish is so fine, will it really not fall apart after cooking?

The cooks' faces were worried, but they saw that Lin Jiu had now begun to prepare the paste.

The water soaked in eggs, starch, and corn silk can be pulled up with chopsticks.

"You must not put egg whites in this paste, otherwise it will affect the overall taste." After Lin Jiu gave a brief explanation, he put the whole fish that had been cut into the golden paste to soak, ensuring that each piece of fish was stuck together.

When I brought it up, the golden paste was dripping down one by one, and the quality was really not good-looking.

However, Lin Jiu then put the whole fish into the wide oil for frying, and the moment the oil was added, all the fish shreds floated and scattered, and one by one stood upside down, looking golden, like a chrysanthemum in bloom, very beautiful.

In the amazement of the kitchen, Lin Jiu slowly explained: "After all the shredded fish is oiled, you have to shake it vigorously, so that the shredded fish can be neatly spread out and gathered in the direction of the fish head." ”

Subsequently, Lin Jiu fried the cut fish head again and entered the finalization link.

Once set, the sauce is prepared and poured over the golden lionfish through a colander.

Doesn't it look like a lion?

Don't look at Lin Jiu's set of actions, it's easy to say it, but in fact, just the knife work can get stuck on a lot of people, not to mention the strength of the hand that needs to be controlled when frying later, as well as the accurate control of the oil temperature.

When frying, the chef's hands tightly hold the tail and head of the fish, and the elbows and palms are close to the oil noodles, and the high temperature emitted by the boiling oil is enough to burn people's hands with large blisters.

If you can't stand the high temperature and throw the whole fish into the oil pan, then you will be considered to have lost your efforts, and the dish will be wasted.

Chen Nong took a closer look at Lin Jiu's hands, and sure enough, he found thick calluses on Lin Jiu's palms and fingertips.

How many times has this been tempered by the heat?

And Lin Jiu's face was light and breezy, and there was no unbearable or painful look at all.

After pouring the juice, the sweet and sour fragrance, coupled with the intertwined colors of gold and red, makes people's saliva can't help but secrete outward.

This dish deserves to be colorful, fragrant, and majestic.

"It's so fragrant......" Lu Xiucai couldn't help swallowing his saliva, obviously he had just eaten, and when he saw this fish, he was hungry again.

"Can you taste it?" Lu Xiucai looked at Lin Jiu with burning eyes, he has never been very emotional, and only when he sees delicious food, he will show some of his true nature.

"Let's try it, everybody." After Lin Jiu cleaned his hands, he took out a handkerchief to wipe his sweat.

The cooks, Chen Nong and Lu Xiucai immediately rushed up, picked up the chopsticks, and prepared to attack the golden lionfish, but unexpectedly, a guy outside rushed in in a hurry, and said with a panic on his face: "Can't eat, can't eat, no, there's a guest outside, who looks very fierce, and wants to eat the dish he just made!" ”

The guy got under Lu Xiucai's armpit, grabbed the golden lionfish and ran away.

Lin Jiu was still immersed in the atmosphere of cooking, she didn't know that the soup she stewed just now and the dishes she cooked, the fragrance had already floated on the street, attracting many people.

Among them, there is Prince Gong who went all the way south from the capital and settled in Fucheng.

When Prince Gong was still in the capital, he was a well-known glutton, even if the Tang Dynasty was in turmoil a few years ago, the Great Zhou Dynasty was disciplined. When there was chaos, I didn't give up looking for food.