Rebirth farming and raising buns

Chapter 388
After stewing pears all morning, this stew was mastered by Chef Zhu, and all the finished stew went into Chef Zhu's stomach.

"Cook Lin, what are we going to learn next?" Chef Zhu, who had tasted the sweetness, asked Lin Shuang proactively.

Lin Shuang seemed to have thought about it a long time ago and blurted out: "Now that I have learned the stew, I also need to learn some side dishes to go with it. This peanut crisp is slightly sweet and fragrant, and it is naturally the best to go with the stew with a light taste."

"Okay, then learn this peanut cake." Chef Zhu responded, and followed Lin Shuang's steps carefully.

The most important thing to make peanut crisps is to boil the sugar. The proportion of sugar must be correct, and it must not be overheated. When the sugar turns golden brown, it must be poured into a cold sugar stone, and then it will be whitened repeatedly. Wade is Let the halva taste crispy and thin.

After making it twice, Chef Zhu still couldn't make the kind of crispy, sweet but not greasy peanut crisps that Lin Shuang made.

"Chef Zhu, don't worry, this peanut cake is not easy to make, if you eat more, maybe you can realize something?"

In addition to knowing how to cook, a cook must also know how to taste dishes, so Chef Zhu did not hesitate. According to what Lin Shuang said, he also ate a lot of peanut crisps.

First, Chef Zhu really wanted to study how to make the peanut crisps delicious. Another point was that the peanut crisps made by Lin Shuang were so delicious that he wanted to eat another piece after eating one.

One piece on the left and one piece on the right, Chef Zhu unknowingly ate a lot of peanut crisps.

Seeing that Chef Zhu had almost finished eating, Lin Shuang said: "There is no rush for this peanut cake, let alone the subsequent process of whitening, even the cooking of sugar could not be mastered in a day, and I will practice it slowly in the future." That’s right, let’s learn something simple again!”

"That's fine." Chef Zhu nodded. Anyway, he already knows how to do it, but it's just a matter of proficiency, and he can practice more in the future.

Having said that, Lin Shuang asked Chef Zhu to find some small wax gourds.

After cleaning, Lin Shuang put a lot of effort into the skin of the wax gourd. Both the inside and the outside are beautifully made. Finally, three kinds of diced meat, diced shiitake mushrooms, shrimps, Diced bamboo shoots, diced sea cucumbers, etc., and then put them in a steamer and steam them on high heat for half an hour.

This time it was out of the pot, and before Lin Shuang let it go, Chef Zhu started to eat it by himself.

The vegetables inside are delicious, and the wax gourd meat is tender and soft, refreshing and not greasy. Even the soup tastes delicious.

Lin Shuang looked at Chef Zhu eating up the entire winter melon cup with a smile on his face, and asked after he finished eating, "Is Chef Zhu full? Can you still learn the next dish?"

Hearing Lin Shuang's question, Chef Zhu repeatedly said that there was no problem.

Immediately afterwards, Lin Shuang taught him how to make garlic and cucumber, and then fished out a crab from the pond that had been prepared.

"This late autumn is the time to eat crabs and appreciate chrysanthemums. In the past, crabs were boiled directly. This time, let's make a hot dish mainly made of crabs." Lin Shuang said, and began to carefully clean the crab body. Cut off the corners and divide the crab in half.

The crabs are plump, and when you cut them open, you can see the slightly black crab paste inside.

Remove the inedible parts on both sides, and then lightly dip the cleaned half of the crab in some flour. The oil in the pot has been heated, and put the crab wrapped in flour, and the crab shell will soon turn red. The crab paste also turned orange red, which was particularly eye-catching.

Lin Shuang stir-fried the rice cake slices that had been beaten before, and finally put the fried crabs in and added seasonings.

Before it came out of the pot, Chef Zhu couldn't help but praised: "It's so fragrant! And it's bright red in color, it looks very appetizing."

"Chef Zhu, this dish is called River Crab Stir-Fried Rice Cakes, try it." Lin Shuang pushed the whole plate of river crabs to Chef Zhu.

There is no need for Lin Shuangduo to introduce anything, Chef Zhu hurriedly picked up a chopstick and put it in the mouth. The salty and fresh taste of the rice cake itself is slightly sweet, coupled with the aroma of crab paste and the fatness of crab meat, Chef Zhu eats it What a joy.

From the beginning to the end, Lin Shuang has been standing aside and watching. Seeing Chef Zhu's delicious food now, Lin Shuang also filled a plate and sipped it. He loved this dish the most in his last life, but At that time, I only had time to be busy but not to eat at the table, so every time Liu Wei finished cooking, she always left some crab legs.

Today, she doesn't have to worry about it at all. The ingredients provided by this restaurant are very fresh, which makes her very happy.

"Ms. Lin, this dish is really delicious. It has been boiled in water in the past. Although the masters also like crab meat, they all feel that it is too fishy after eating. This dish is suitable."

"Then Chef Zhu will try more." Lin Shuang picked up a piece of crab paste with chopsticks and put it into his mouth, and said to Chef Zhu.

"Okay." Chef Zhu is not satisfied with eating, usually they can also have toothpaste in the kitchen, but it is impossible to eat and drink blatantly like this, it is rare that the master asked him to learn this time, I have already said The ingredients can be used at will, and I can take this opportunity to eat more.

So, as soon as Lin Shuang finished speaking, Chef Zhu had already picked out a few river crabs and dealt with them.

After three or four times of instruction, Chef Zhu has almost mastered it. Lin Shuang said that he was tired, so he let him practice slowly. After speaking, he brought another fried rice cake with river crab and returned to his residence.

Back at the residence, Lin Shuang sat at the table, eating river crabs slowly, but there was a bowl of hot ginger soup beside her, which she ordered the small kitchen to cook for her after noon.

After eating the river crab, the bowl of ginger soup was just right for the palate, and I drank it all in one gulp. I just felt comfortable all over my body. I remembered the cloth I bought when I went out last time, and thought that when she came back, Xiao Zijun might have to eat it again. It was one piece taller, and the weather was getting colder and colder, so Lin Shuang was going to make a cotton coat, so he took out the cloth and cut it.

It wasn't until night that a little maid rushed over to call the door, and Lin Shuang put down her work and got up to open the door.

Just after opening the door, the little maid asked eagerly, "Cook lady Lin, are you alright?"

"No problem! What's the matter?" Lin Shuang shook his head, looked at the little maid who was obviously running over and asked, "Why are you running in such a hurry? What happened?"

Seeing that Lin Shuang was really fine, the little maid slowly took a breath, and then replied: "Ms. Lin, you don't know something. Today, Chef Zhu suddenly fell ill for some reason. He was vomiting and diarrhea just now. After a long time, even the master was alarmed and invited the doctor, so the master also asked me to come and see if the cook is healthy."

"Then thank the master for me, I'm fine, but why did Chef Zhu get sick suddenly? He was fine during the daytime teaching."

"That's not to say." The little maid didn't say anything else, she turned towards Lin Shuangfu and said, "Since Chef Lin is fine, I'll go back to the master first."

(End of this chapter)