Daddy's Gourmet Store

Chapter 507 Looks like he's at the mercy of others!

6:30pm.

It's delicious. Everything in the store has been snapped up.

The customers who stayed in the restaurant to eat left one after another after eating.

"Boss Huang, I'm going back first, you are busy! See you tomorrow!"

"Today's food is also very delicious! The taste is as good as ever. I have eaten in so many restaurants, and there are fifty or sixty if not a hundred. The only one you cook, Boss Huang, is so stable. .”

"Yes, yes, the taste in Boss Huang's shop is amazing. At the same time, it can make people never forget after eating it, and never get tired of eating it. It's really amazing!"

"Bye bye Xuanxuan, see you tomorrow!"

Xuanxuan waved goodbye to a few familiar policemen in a childlike voice, "Goodbye, Sister Ge~Goodbye, Uncle Zhang~"

After all the guests had left, the cutie Xuanxuan came to the back kitchen, tried her best to pad her little feet, and said to Huang Tao in a milky voice through the glass baffle: "Baba, hungry, rice .”

Although when she got home from school, she had already packed some fruit, but Xuanxuan still felt a little bit hungry.

I need my dad's feeding urgently!

"it is good."

Huang Tao poked his head over, looked at the poor little girl who was lying on the window looking at him through the glass baffle, nodded softly and comforted him: "Dad, I'll make it for you, let's have a new dish tonight... squirrel Mandarin fish!"

"Wow~"

Xuanxuan smiled with crooked eyebrows, licked the corner of her lips greedily with her little tongue, and said with joy, "The squirrel mandarin fish made by Papa must be delicious."

"I love the squirrel mandarin fish made by Papa!"

I have to say, she is really a qualified little fan girl!

But then again.

Little girl's favorite, isn't it a bit much...

It's almost become a mantra!
Huang Tao teased her with a smile and said, "Honey, daddy hasn't even made this squirrel mandarin fish yet! You haven't eaten it yet, how do you know it must be delicious?"

"Ok!"

Xuanxuan said very seriously: "Because Papa made it! Papa cooks the best dishes."

In her heart, her father's cooking skills are the best in the world, and no one else can match them.

Therefore, there is no such thing as bad taste at all.

In short, she has unconditional trust in her father's cooking skills!
of course.

Huang Tao would not let down the trust of his precious girl.

He smiled and said: "Okay, then you go to your own table and wait. When everything is ready, Dad will call you again. If you still feel very hungry, you can find some biscuits to pad your stomach, but you can't eat it." More, so as not to be unable to eat dinner later."

Xuanxuan shook her head: "Papa, I'm not hungry, I don't eat biscuits."

The little guy is thinking about Xiao Jiujiu!

She wants to save her stomach to eat the new dishes made by her father, how can she let common things like biscuits occupy her stomach!

After finishing speaking, she obediently went back to her seat.

After explaining a few words to Xu Hao's three chef assistants, Huang Tao started to prepare the dish of squirrel mandarin fish.

This dish does not require many ingredients.

In addition to mandarin fish, the rest are all kinds of seasonings.

For example, the onion, ginger, cooking wine, salt used to marinate fish, and the tomato sauce, white vinegar, white sugar used to make sweet and sour sauce, etc., can be said to be very simple.

He took the scooping net and fished out the mandarin fish, which was fat, lively and energetic, out of the water tank.

It weighs a full three catties!

Originally, he planned to let Yang Huiru and Ren Meilan, two vegetable washers, take care of it, but he thought it would be troublesome to clean up such a big live fish, and he was afraid that the two of them would not be able to hold it all at once...

Alright alright!

He admits!
He just wanted to try the skill of "killing fish blindfolded"!

That's right.

In the experience of the dish of squirrel mandarin fish, there is this skill.

So...

He's itchy till now.

Want to try it soon.

Just to verify whether I have mastered this skill proficiently.

He picked up a towel and covered his eyes.

Play tricks?

Seeing this wave of operations by their boss, Xu Hao and others were very confused!
Lin Zifeng couldn't help asking: "Boss, what are you doing?"

Huang Tao replied indifferently: "Blindfolded and killing fish!"

"what?"

All the employees exclaimed.

This, this is definitely not the rhythm of death?
Before the mandarin fish is cut open, the scales need to be scraped off.

The scales of mandarin fish are very small and relatively strong.

Therefore, when dealing with fish scales, special fish scale knives must be used.

As such.

Only then can the scales on the surface of mandarin fish be scraped clean.

Even if the boss is good at killing fish, who will do this kind of work after recruiting employees!
Presumably this fish-killing skill is a little rusty!

Moreover, blindfolded killing fish is indeed a bit beyond their cognition...

They are worried that their boss will not be able to show off his skills and pretend to be coercive, but instead...

as predicted!

When they saw Huang Tao holding the kitchen knife, their hands were still trembling a little.

But in the next second, they realized that they had made a big mistake.

Because the boss's way of killing fish is really special and too professional, which refreshes their understanding of killing fish.

When the boss touched the fish head, his aura changed.

Then without a single pause, the thumb of his left hand precisely grasped the gills of the mandarin fish.

Gently push hard.

The mandarin fish, which was still alive and kicking on the chopping board, was as honest as if it had been poked at the moment.

Looks like he's at the mercy of others!

next second...

Huang Tao then used the back of the kitchen knife to tap the back half of the fish's head accurately. It seemed that he didn't use much force at all, but after a few twitches, the mandarin fish...

He stopped moving, and lay quietly on the chopping board.

As if waiting for the final judgment of fate.

Oh my god~
This is a solid experience!
If Xu Hao and the others were to do it, they could do it too.

But come on!
None of the three of them could do so calmly.

It is impossible and dare not be so small with the strength of the hand.

Not to mention blindfolded operation!
Huang Tao didn't stop for a moment, and then began to scrape the fish scales.

He accurately grasped the tail of the fish with his left hand, and with his right hand, he put the blade of the kitchen knife directly against the fish skin, and slowly moved forward from the tail.

Wherever it went, fish scales bounced off the fish piece by piece.

It looks so dreamy, it makes people feel that everything is not real.

Xu Hao's three chef assistants asked themselves if this step could be so perfect for them.

The answer is naturally no!

They all feel that they can't do this level.

If it is light, it will scratch the skin of the fish, and if it is heavy, it will cut directly into the meat.

And the boss's operation was just right, wherever the blade passed, the scales of the fish were scraped clean, not a single piece remained.

The fish skin is even more unharmed!
You know, this step was done blindfolded!

This skill...

It's against the sky!

On the faces of the three of them, there was a capitalized word of service!
Without much effort, Huang Tao scraped off the scales of the whole mandarin fish, even the dead corners behind the belly, behind the head and around the scales were not spared, and they were all scraped clean.

This set of smooth operation techniques made the three assistant chefs admire and feel ashamed at the same time.

Even if the three of them were not blindfolded, they couldn't achieve this level in such a short period of time...

I'm ashamed!

It's not as good as sighing!

Huang Tao, who was immersed in the world of killing fish, didn't have time for all kinds of admiration from the staff, so he started to open the mandarin fish.

He turned the head of the fish to himself and the belly to the right.

Press the mandarin fish with your left hand, then hold the kitchen knife with your right hand, and cut the knife from the ventral fin of the mandarin fish, that is, the end of the mandarin fish belly, cut it open and stroke forward slowly until you reach the pectoral fin and stop.

When the squirrel mandarin fish is opened, it can only be opened here, because the part of the pectoral fin near the head is used for the squirrel head. If it is cut open, the resulting squirrel head will be very ugly.

After all, what this mandarin fish eats is not the fish head, which has no meat and is not beautiful in shape.

He put down the kitchen knife and pulled out the viscera from the belly of the mandarin fish with his hands.

When doing this step, be careful not to scratch the gall of the mandarin fish, otherwise the whole fish will be scrapped.

He picked up the kitchen knife again, put the fish that had been gutted out flat on the cutting board, first found the pectoral fins, and then entered the knife from the back of the pectoral fins and cut forward obliquely, until it reached the skull and spine of the fish The connection stops.

Followed by.

He turned the mandarin fish over and sliced ​​obliquely according to the method.

The two pectoral fins are connected to the head of the fish.

However, because the oblique knife cuts forward, most of the fish is left.

This is the end.

It also means that the step of killing fish is over.

Xu Hao praised: "Boss, your fish-killing skills are really amazing! Even if you are blindfolded, it is better than me with open eyes! Your handling is so quick."

"These are nothing, you guys can do it after some practice."

Huang Tao smiled, untied the towel, and washed his hands.

In fact, what he said was the truth.

This kind of knife skills is not very high, as long as you practice more and have enough experience, it can be achieved.

However, although this "killing fish blindfolded" skill is good, it is also difficult to use.

It is impossible for him to kill fish by himself every time, right?
Therefore, this skill can only be hidden most of the time.

After cleaning the fish, he began to change the knife.

Cut the knife flat from the front of the fish body, cut back against the spine of the fish, cut all the way to the tail of the fish, and then stop.

In this step, the head of the knife cannot be cut, and the tail parts of the fish must be connected together.

When he reached the tail, he stopped, turned the fish over, and cut the tail in the same way on the other side.

then.

He chopped off the fish's spine from the tail and threw it aside.

Then turn the fish over, slice off the ribs of the fish, and throw it aside.

There you go!
You get two pieces of fish with no bones at all.

After this step, you can modify the body of the fish and make the body of the fish into the body of a squirrel.

This is also a very difficult step in the squirrel mandarin fish dish, and it is also a particularly important and crucial step.

This step decides whether the final product of the dish he made will be the squirrel mandarin fish or the squirrel kneeling fish...

That's right.

Success or failure all depends on the next change of knife.

He put half of the mandarin fish meat skin down on the chopping board to make it flat.

When cutting in this way, the skin of the fish will not be damaged.

Otherwise, if there are folds below, it will be easy to overturn.

After wiping the slicing knife with a wet towel, he began to modify the squirrel flower knife.

Pressing the fish with his left hand, he cut the knife obliquely from the front of the fish at a 45-degree angle.

This slope is not high, only about sixty or seventy degrees!
This is done to ensure that the cut flower knives will stretch backward evenly after being fried in the pan, and will not curl forward or in other directions.

Cut it down...

Don't stop until you cut to the skin of the fish.

Immediately afterwards, he moved the kitchen knife back about half a centimeter, and then lowered the knife again at a position parallel to the first knife.

that's it!
Cut the fish every half centimeter from head to tail.

And every knife needs to cut to the fish skin.

Only in this way can we ensure that the fish is beautiful in shape, and it is easier to fry it thoroughly when it is fried.

Wait until all is done.

He took the kitchen knife and returned to the front of the fish again.

From the [-]-degree part of the knife edge just now, the knife starts to cut, and each knife is about half a centimeter apart.

In this way, the two knife edges are interlaced together to form a perfect cross knife.

Afterwards, he cut another piece of fish in the same way, and after holding the fish tail, he carefully put the fish into clean water and soaked it for a while.

While removing the blood in the fish, it can also make the cut flowers smoother, without twisting or twisting together.

However, the soaking time should not be too long, otherwise the umami taste of the fish will be lost.

After about 1 minutes.

Holding the tail of the fish, he gently lifted the fish and laid it flat on a tray covered with kitchen paper to control the water.

During the waiting time, he was not idle.

Start trimming the fish head.

He turned the head of the fish over and cut the knife directly from the gills.

Cut the fish head along the direction of the gills.

The fish head is naturally discarded, leaving only the piece of fish with the pectoral fins.

He washed the piece of meat under the tap.

Then remove the bones inside.

On a cutting board, place it upside down so that the two pectoral fins are on top.

The pectoral fins grow vertically from the left to the right, which looks somewhat similar to the ears of a squirrel!

It is exactly the same as the devil squirrel with long ears!

After trimming the squirrel's head, he cleaned it, then hugged the squirrel's head with kitchen paper and let it absorb the water completely.

Afterwards, the body of the fish that had been controlled by the water was taken out of the tray and placed in a basin together with the head of the squirrel fish.

Next, it is pickled.

Put the chopped scallions and ginger into the pot, pour some cooking wine, a teaspoon of salt and pepper, and stir gently so that all the ingredients can be evenly coated on the fish.

After marinating, he put on the frying pan and started to burn oil.

When the oil is [-]% hot, the fish is almost marinated.

He lifted the fish out of the basin, carefully shook off the chopped green onion and ginger, and wiped off the surface moisture and cooking wine with kitchen paper.

Put it on a clean plate, put some cornstarch in it, and add some custard powder.

Adding custard powder is naturally to increase the flavor, color, crunchy taste and stickiness!

He stirred it and started to make powder.

Lift the tail of the fish and put the two pieces of fish skin down into the plate.

Grab the starch in the plate and sprinkle it evenly on the fish.

It is worth noting that when sprinkling, you need to use the other hand to pull the gap cut by the fish knife, so that the starch can be sprinkled more evenly.

In this way, the finished product will be more attractive.

After the two pieces of fish were all sprinkled, he lifted the fish by the tail and patted it gently with his hands.

While allowing the starch to penetrate deeper into the fish, the excess starch can also be patted off, so as not to affect the overall taste due to too thick starch.

After everything was slapped, he held the tail of the fish and folded it forward, passing through the two pieces of fish.

In this way, it is equivalent to twisting the two pieces of fish respectively, so that the fish meat faces outward and the fish skin faces inward.

Get this step done.

Then it's time to fry it.

He held the tail of the fish with one hand and the head of the fish with the other, and then slowly put the fish into the oil pan, frying the surface slightly.

Let the flower knife be finalized!

In order to avoid sticking or the flower knife is not fluffy.

After all, the fluffier the flower knife, the better the texture and taste of the finished dish.

After the two pieces of fish were all shaped, he threw the other end of the fish into the oil pan while continuing to hold the fish tail.

This part has only fish skin and no fish meat, so it cannot be fried together with the fish meat, otherwise it will be fried.

Seeing that the fish in the pot had slowly changed color, he threw the fish into the oil pot.

Then, he also dipped the prepared squirrel head with starch, threw it into the oil pan, and fried it slowly with the fish.

After the fish meat and squirrel head were all cooked, Huang Tao fished them all out with a colander.

of course.

Have to blow it up again.

soon.

The oil temperature in the pot has reached seven maturity.

He took a colander, put all the mandarin fish meat and squirrel head inside into the pot and started frying again.

After about 30 seconds, he turned off the fire.

Use a colander to scoop out the squirrel head and mandarin fish meat from the pot again.

Put on a clean plate and arrange.

He carefully picked up the fish body with chopsticks, put it on the plate, and put the squirrel head in front of the fish body.

At this moment, the squirrel's head and fish's body have been fried golden, looking like a real squirrel.

Especially the fluffy body and the two pectoral fins pointing straight to the back, it becomes more and more similar.

After setting the plate, Huang Tao didn't stop for a moment, picked up the wok, and started to make the sauce.

After the pan is heated, pour in cold oil to slide the pan.

Naturally, this is to prevent the sauce that will be fried later from sticking to the pan, and it can also make the pan more lubricated, and at the same time, it can also make the sauce in the pan stir fry evenly and thoroughly.

After sliding the pan twice, he added a spoonful of peanut oil to the pan.

Once hot, add a tablespoon of tomato paste.

Quick and smooth fry.

Tomato sauce sizzled in hot oil.

He stir-fried slowly, letting the hot oil in the pan completely dilute the tomato sauce, and at the same time, it can also volatilize some bad smells in the tomato sauce.

slowly……

The tomato sauce was diluted by the hot oil in the pan.

Then the unique sauce aroma contained in the tomato sauce was also fried.

It also means that the tomato sauce is basically fried.

He put in the sugar.

Continue to stir fry.

The tomato sauce that had been frying very thin suddenly became viscous because of the addition of sugar.

He continued to stir fry.

In about 2 minutes, the tomato sauce in the pot became thinner, and the sugar was also fried.

He took a tablespoon of white vinegar and poured it into the pot.

"Zi La~"

A strong sour smell rose from the pot.

He continued to stir unhurriedly, and when the sauce in the pot boiled, he added a teaspoon of table salt into the pot.

This table salt is used to highlight the sweetness and make the taste richer.

Besides, salt has a strong reconciliation, which can make multiple flavors harmonious.

After cooking for more than a minute, when the sauce in the pot became thick again, he picked up a spoon, scooped a spoonful of hot oil from the frying pan where the fish had just been fried, and poured it Into the pot on top of the sauce.

Carry out oil stimulation.

It makes the color of the sauce more beautiful, and it can also keep the aroma of the sauce inside, so as not to volatilize the taste.

More importantly, using hot oil can make the sauce smoother and taste better.

He stirred the pot with a spoon for half a minute, and turned off the fire only after seeing that the hot oil and the sauce had merged into one.

Use a spoon to scoop up a spoonful of the sweet and sour sauce in the pot. The bright red sauce drips from the fish lying on the plate, and pours evenly on the squirrel head and the fish.

The sauce collided with the golden fish, and the thick sauce seeped into it.

He took two washed pepper seeds and gently stuck them on the squirrel's head.

This time.

The two eyes appeared so vividly.

It also means that the dish of squirrel mandarin fish is ready.

(End of this chapter)