[039]A good cook is like a good doctor

A series of questions echoed in Lin Xiaobao's mind. I'm sure he can't guess it. Let's take a chance to ask.

After performing tea, it's time for Lin Xiaobao to show his cooking skills.

The live performance can't be as casual as cooking in the kitchen. What you need is to show the demeanor of a senior chef.

Of course, there is no need to say that such a small scene is still difficult for him.

"Hir, distinguished guests from afar, hello, I am today's chef Lin Xiaobao. Chinese cuisine has a long history, and medicinal diet health care is the great country culture of our Chinese nation. The dishes presented to you today are all palace health meals. Here, I would like to thank you again for your visit!"

This passage was recited by Gao Guizhi by Lin Xiaobao. Lin Xiaobao has made changes in many places, which is more in line with the theme of medicinal diet.

After several VIPs applauded with laughter, the live cooking show officially began.

"Brush!"

Lin Xiaobao picked up the kitchen knife and habitually sharpened it, and began to play the knife skill.

The basic materials have been prepared for a long time. Lin Xiaobao shows his knife skills, which is just a gimmick, and the real kung fu is behind.

These bosses are all old diners who travel around the country. They have eaten a lot of delicious food everywhere, and they have seen a lot of people who show their cooking skills on the spot. Today, they show Lin Xiaobao's cooking skills with a normal heart, and they are not surprised.

And Lin Xiaobao's knife skills are indeed good for these lay people, but this does not prove anything.

As a chef, the most important and basic thing is knife skills. If you don't have knife skills, how can you cook?

Lin Xiaobao also saw the meaning of these people, and then wink at Zhang Tong beside him. Zhang Tong immediately agreed and came up with a golden copper basin.

Those bosses immediately stared. There was a large mass of solidified lard in the copper basin. The appearance looked strange and could not think of what Lin Xiaobao was going to do with the lard.

Lin Xiaobao said with a smile, "The first dish is braised mackerel, which is a simple northern home-cooked dish, but after medicinal diet treatment, it will become suitable for tonic!"

While talking, Lin Xiaobao has reached out and fished out the lard from the copper basin. After a little cleaning, an eel appeared in front of everyone.

This is an eel that has just been caught from the deep sea for less than half an hour. Although the mackerel dies after leaving the deep sea area, in order to ensure freshness, Lin Xiaobao ordered Zhang Tong to seal it with dry lard immediately after the fish is caught ashore. This is an ancient court method, far better than the mackerel cooked using modern fresh-keeping technology. Delicious.

The meat of mackerel is delicate, delicious and rich in nutrition. It has the effect of replenishing qi and calming cough, and has a certain effect on weak cough and asthma. The mackerel also has dietary therapeutic functions such as refreshing and anti-aging. Regular eating will have a certain auxiliary effect on the treatment of anemia, premature aging, malnutrition, postpartum weakness and neurasthenia.

Before all the lard on the mackerel had been cleaned, Lin Xiaobao began to cut the fish with a knife. The method was simple and accurate. The fish's internal organs fell into the garbage basket under the table with the kitchen knife, and the distinguished guests did not see the fish's internal organs at any angle, which affected their appetite.

After cleaning, Lin Xiaobao directly pinched the fish and put it into the oil pan. Suddenly, golden bubbles appeared in the oil pan.

The lard attached to the mackerel and the vegetable oil in the pot are instantly integrated, giving the outer layer of the mackerel no longer a chance to touch the air, so as to ensure more freshness.

After the fish is fried, Lin Xiaobao divided it into four pieces and put it in a new copper basin, marinated with salt, cooking wine and green onion and ginger.

In the process of marinating, Lin Xiaobao took out the prepared traditional Chinese medicine from a small basin and threw it directly into the oil pan.

At this time, the oil pan continued to be warm, and the medicinal materials entered the oil pan and were instantly surrounded by oil bubbles.

At the same time, Lin Xiaobao began to prepare the main ingredient of the second dish - three suckling pigeons.

This is an artificially farmed meat pigeon. Although it is not more delicious than wild pigeons, Lin Xiaobao is confident that it will be more delicious than wild pigeons after processing.

What's more, Lin Xiaobao still understands the truth that there is no killing without business.

The education received by Lin Xiaobao in his previous life was to conquer nature.

The concept accepted by Lin Xiaobao in later generations is to protect nature.

The suckling pigeon has been treated. Previously, Lin Xiaobao had already soaked the suckling pigeon in the prepared sauce. By this time, it had been half an hour, and he directly took it out and drained out the water, then coated the sauce made with vinegar and maltose on the skin of the suckling pigeon, and dried it and prepared to be put it into the pot.

At this time, Wang Fu had already put green onions, ginger slices and star anise into the frying pan and began to stir-fry.

The sauce made from soy sauce, vinegar, sugar, oil consumption and water boils in the wok, and the golden mackerel is directly put into the pot.

The next stir-fry was handed over to Wang Fu, while Lin Xiaobao began to fry crispy suckling pigeons.

Braised mackerel and crispy suckling pigeon were served almost at the same time, and more than half an hour had passed. Several bosses did not complain about anything, but were polite to each other and picked up their chopsticks to taste the delicious food.

Subsequently, Lin Xiaobao presented seven or eight dishes such as crispy flying dragon, butterfly sea cucumber, stewed turtle with corn beard, pickling duck paws and Du Zhong waist flower.

Some things are prepared in advance and can be served on the table with a little processing, and some are freshly made, Taoist fine products, which are completely decorated according to imitation meals. Several distinguished guests praised them repeatedly.

After all the dishes were served, Lin Xiaobao ordered Wang Fu and Zhang Tong to give each distinguished guest a cup of Liujunzi soup.

This six gentlemen's soup is made from six herbs: ginseng, Porian, Baishu, licorice moxibustion, Banxia and tangerine peel, and finally ginger and red dates are added.

This soup takes a whole day to be boiled out of the pot, but the kitchen is already ready, which is also the main dish of the fragrant soup.

The VIPs ate so happily that they didn't even care about chatting. They only whispered a few words, and they were also talking about which dish was more delicious.

The etiquette ladies who have been standing behind also glanced at the dishes on the table from time to time, and some even occasionally rolled their throats, but their professional quality does not allow them to lose their temper.

After eating and drinking enough, these distinguished guests became energetic one by one and talked about how good the meal was.

Gao Guizhi saw it and was happy. She turned her head and looked at Lin Xiaobao. He was silently cleaning up the kitchen utensils with Zhang Tong and Wang Fu, so he waved Gao Xiaoman and ordered her to call two waiters to help clean up.

Lin Xiaobao was wiping the cutting board, and there was a burst of applause. When he looked up, he found several VIPs looking at him and applauding with laughter.

Lin Xiaobao smiled and nodded as a return gift.

One of the bosses got up and said with emotion, "Little brother, this is the most delicious table I have ever eaten. A good cook is like a good doctor, saving the stomach and saving people!"