Free Web NovelChapter 1082: Chapter 443: Women’s Unfathomable Competitive Spirit! Shandong Cuisine Exam Dish: Fried Liver!
But Lin Xu... freēwēbnovel.com
"We usually don’t lack meat, so why are you eating so fast?"
Even the sauce at the bottom of the plate isn’t spared, isn’t that crazy?
Zeng Xiaoqi said:
"This cherry meat is super delicious, it’s sweet with a little bit of salty... Boss Lin, can you make it again tomorrow? I didn’t get enough of it."
There was nothing wrong with that, and Lin Xu also wanted to try making tender pork to see how it compares with the pork belly of an adult pig.
If it’s really like what Dai Jianli said, that it melts in your mouth, then put it on the menu so everyone can taste how different it is from the braised pork belly.
He said:
"Alright, I’ll try again tomorrow. If the taste is good, then we’ll add it to the menu and you can have it whenever you want."
Since the cherry meat was already finished, Lin Xu didn’t linger. He picked up two pieces of duck meat for his bowl, just about to go back to the kitchen to check on how Dai Jianli was doing with the spinach, when Zeng Xiaoqi asked again:
"Then can you also make some Dongpo meat?"
As soon as the words were out, Chen Yan and the others looked at Director Zeng with a half-smile.
Didn’t you just say you’re proud of your flat chest?
Why are you suddenly asking for big pieces of Dongpo pork now?
Still not accepting fate, huh?
Lin Xu didn’t know what was going on in Zeng Xiaoqi’s mind, just thought that since they’d already made cherry meat, making Dongpo pork seemed unnecessary.
"If you eat like this, be careful you might get sick of meat, and won’t dare to eat it for years to come."
"I’m just tasting, won’t overeat."
So, Lin Xu agreed.
When he took the bowl to the kitchen, Chen Yan nudged Zeng Xiaoqi with her elbow:
"Hey, what did you just say? I didn’t hear it clearly, mind repeating?" freewēbnoveℓ.com
Zeng Xiaoqi snorted coldly:
"Although I accept fate, dreams should still be kept alive. Who knows, maybe one day I’ll have a growth spurt and then I’ll be the one making fun of you all."
"Tsk, you hoping for a growth spurt? That might have to wait until you’re pregnant... Director Zeng, you’re not young anymore, why not hurry and get yourself married? Ren Jie’s got a lot of single comrades in the Guard Team, should I introduce you to some?"
Zeng Xiaoqi’s eyes lit up, then she shook her head and said:
"Forget it, I’m at least a small director at a TV station, being too proactive wouldn’t look good, I’ll just go with the flow and maybe I’ll meet someone at a street corner someday."
Shu Yun smirked:
"What era is it, still believing in love at first sight at a corner... When making Dongpo meat tomorrow, have the boss make a couple more pieces, I want to try it too."
Chen Yan: "!!!!!!"
Shu Baobao, so you plan to surpass me in bra size.
In that case, whatever you eat tomorrow, I’ll eat the same, can’t let you leave the 34D me behind.
This isn’t being stubborn, it’s about Xiongxiong’s dignity, it’s a fight for our figures.
We women, can’t back down!
Dou Wenjing, seeing this, also expressed a desire to try the boss’s Dongpo pork.
And just like that, a group of individuals with bachelor’s and master’s degrees found themselves spiraling into mystical thinking over a simple joke.
Only Shen Jiayue was focused on eating, completely clueless about what these rookies were pecking at.
In the kitchen, Dai Jianli was boiling a pot of water, and once it was almost boiling, he added some peanut oil to keep the vegetable leaves crispy and tender.
When the water started to boil, he turned it down to a low flame to stop it from boiling.
At this point, he put the spinach he’d just picked into the pot for blanching.
With dishes like this and boiled Chinese broccoli, you shouldn’t let the water boil, or else the leaves will easily turn to mush. You should put the vegetables in when the water is around eighty or ninety degrees.
Two minutes later, he used a slotted spoon to fish them out and put the spinach directly into cold water.
This prevents the spinach from overheating and the leaves from turning to mush.
He brought the water in the pot back to a boil, put the soaked vermicelli in for blanching as well, and when it was almost cooked, took it out and cooled it in cold water.
Finally, he blanched some carrot strips and cooled them the same way.
Once all three ingredients were cooled, he took them out and let them drain. Spinach holds a lot of water, so it needs to go into a slotted spoon and be pressed with a spoon to squeeze out the excess water, this way the salad tastes better.
In a bowl, he poured in fragrant vinegar, light soy sauce, salt, soft white sugar and other seasonings, then added two spoons of chili oil, a spoon of garlic paste, and a bit of mustard oil for the finishing touch.
He mixed it well, stirring the dressing until it was even.
Then put in the spinach and vermicelli and mixed them, making sure the leaves and vermicelli were coated with dressing, and it’s ready to eat — definitely an indispensable little cold dish for winter.
"Try it, Brother Lin. It’s spicy, sour, and refreshing, the taste of mustard is particularly pleasing."
Lin Xu picked up a chopstick full and tasted it, the taste was indeed nice, the spinach was just blanched, crisp and fresh, with a sweet taste that was very satisfying when chewed.
And the vermicelli was smooth and appetizing, the mustard flavor was slightly strong, but not enough to sting the nose, eating it just made him feel thoroughly relaxed.
"It’s delicious, takes away the internal heat in winter, having a few bites is tangy and satisfying."
Dai Jianli smiled and said:
"If you like this kind of dish, I’ll teach you how to make mustard dumplings next time; it’s much more tangy and appetizing, more satisfying, a single cabbage leaf can go with a big glass of liquor."
Is it that amazing?
Lin Xu had heard of the famed mustard dumpling, said to be one of Beijing’s many dark cuisines, didn’t expect Old Dai to give it such high praise.
He smiled and said:
"Then I’ll be waiting to learn."
"No problem, if only you had some yellow mustard here, we could start right now."
After whipping up a cold salad, Dai Jianli was about to sit down with Lin Xu for a drink, but suddenly felt that one dish wasn’t enough. Seeing some fresh pork liver, he got an idea:
