Food starts with noodles

His tone made Feng Weiguo furious again: "If you want to use my peg board, just say so, don't pretend to be so arrogant, believe it or not, I will split this board after I run out of it?"

Zhao Jinma opened his mouth: "Old Feng, you are so boring, why are you so impatient to joke with you, you Shanxi cooks are really narrow-minded..."

However, he was probably also worried that Feng Weiguo would really destroy this piece of wood, so he stood aside obediently and stopped being a monster.

Xu Zhuo stood beside Feng Weiguo, watching him bone the eel.

I saw Feng Weiguo holding the eel, first using the back of the kitchen knife to knock the eel on the back of the head, knocking the eel unconscious.

Taking advantage of this time, he squeezed the eel's head, aligned the eel's eyes with the tip of the nail and pressed it in. After pressing in, the eel's head was fixed on the wooden board.

Then Feng Weiguo replaced the kitchen knife with a small sharp knife, cut the eel's back with the knife, cut down from the eel's head, and cut all at once to the eel's tail.

Immediately, bright red eel blood gushed out, everywhere on the board and in the pool.

Now, Xu Zhuo understood why he had to do this step in the pool. If he did it on the ground, so much blood would look like the scene of dismemberment, which might scare the timid people.

"Hey, don't waste this eel blood. It's said to strengthen yang, so it's a pity to throw it away for nothing." Guo Xingwang originally came to watch the excitement, but he became excited when he saw the eel blood.

Fortunately, Lao Meng was not here, otherwise he would definitely have taken the eel blood in a bowl.

Feng Weiguo was about to explain to Xu Zhuo the key points of deboning the eel, but when he saw Guo Xingwang's excited expression, his face immediately turned down.

"Xingwang, why don't you work hard, why are you wandering around in the back kitchen?"

Originally Feng Weiguo thought that if he said this, Guo Xingwang would leave.

As a result, the meeting still kept surrounding those eel blood with a regretful expression.

This made Feng Weiguo want to kick him twice. How could he bring out such an apprentice? He obviously doesn't even have a girlfriend yet, but he pays attention to the ingredients for strengthening yang every day, making people don't know what to say.

Lao Feng is also an experienced person, but he has never seen such a young man who is planning for a rainy day.

Is it...

Times have changed?

Zhao Jinma patted Guo Xingwang on the shoulder and said: "Son, don't believe those unreliable rumors, eel blood is a blindly medicinal material, but it is mainly used for diseases such as crooked mouth and squinted eyes.

For example, if you have facial paralysis after blowing the fan for a long time in summer, you can apply some eel blood to treat it, but the theory of strengthening yang is completely nonsense.

Not to mention strengthening yang, if you drink eel blood rashly, it will cause harm to your body, because the serum of eel blood contains toxins, so you can't eat it indiscriminately. "

What he said made Guo Xingwang full of disappointment: "It's useless? Fortunately, I just wanted to get in touch. Since it's useless, I'll go to work. You guys continue to work."

After Guo Xingwang left, Feng Weiguo's expression recovered.

He said to Xu Zhuo: "The eel has only one bone in the middle and no fishbone, so it is only necessary to remove the spine of the eel.

Now after this cut, the entire spine has actually been exposed. Now you only need to use a small knife to cut down from the left and right sides respectively, and cut the meat connected underneath, and the spine can be removed as a whole. "

As he spoke, he took a small knife and slashed obliquely down one side of the spine. Just like before, the knife also reached the tail.

Then retract the knife, stab it obliquely under the spine from the other side, and the tip of the knife will pass under the spine, so that after the knife slides to the bottom, the entire spine and the eel head are separated from the eel.

The body of the eel has also been fully unfolded from the back, forming a long eel fillet.

This is the method of deboning an eel. Although it is a bit bloody and the body of the eel is relatively slippery, as long as the method is proper, even a novice can remove the bones of the eel.

In order to prevent the skill from being triggered right now, Xu Zhuo deliberately didn't pay much attention to Feng Weiguo's operation.

In the end, Feng Weiguo was worried that Xu Zhuo wouldn't be able to understand, so he threw the boneless eel aside, threw the eel's head and spine into the trash can, and made it again with the other one.

This time in more detail.

Then Xu Zhuo heard the system beep.

"Ding, the host studies hard, triggers the ability to concentrate on learning, and acquires the ability to acquire high-quality culinary knife skills-eel boneless, congratulations to the host."

The sound of the prompt completely defeated Xu Zhuo's plan to learn a new dish.

He never expected that Feng Weihui would be so energetic when he acted carelessly.

Now it's all right, no matter what kind of dishes the two of them can't learn, this makes Xu Zhuo feel a little disappointed.

But since this is the case, you can't blame others, you can only figure it out yourself.

Xu Zhuo thinks that he can try the eel recipe later. He has already learned so many dishes, so even if he insists on using it, he can still cook eel, right?

such as……

Xu Zhuo thought about it, and felt that if he cut the eel into two thick shreds and cooked it with fried fish-flavored shredded pork, the dishes should be very good.

If it can be done, is this dish just fish-flavored shredded eel?

Chapter 1142

Xu Zhuo still doesn't know if there is a fish-flavored shredded eel dish, and he doesn't know if it can be made. After all, eel itself is a fish, and if it has a fish-flavored dish.

It always gives people a feeling of taking off their pants and farting.

He decided to watch Feng Weiguo and Zhao Jinma cook patiently, and then decide whether to make fish-flavored shredded eel.

In addition, before making it, I also asked the two of them whether this dish is feasible. If the skill of inference is triggered, it will be another dish.

By analogy is a skill that can be triggered by discussing dishes with others. There is no time limit. The only requirement is that there must be more chefs to discuss, or the level must be high.

In order to prevent it from being triggered later, Xu Zhuo even decided to let Guan Junjie participate in the discussion later.

More people are more powerful, and fish-flavored dishes are a unique technique of Sichuan cuisine. Guan Junjie should have a say in this aspect.

Thinking of this, Xu Zhuo put away his thoughts and began to watch Feng Weiguo's operation seriously.

Anyway, the skill of studying hard has already been used, so there is no need to worry about learning strange things, so Xu Zhuo can rest assured to watch Feng Weiguo's operation.

After Feng Weiguo deboned the two eels, he put the deboned eels into clean water and began to clean them.

This is both to remove the bloody water and to wash off the mucus on the surface of the eel.

Now that the nail board was freed, Zhao Jinma also began to debone the eel, the technique was almost the same as Feng Weiguo's.

However, after he took off the bone, he did not clean the eel. Instead, he wrapped the eel that had been deboned with a clean towel, and stroked the eel from head to tail.

The mucus and blood from the eel's body were all stained on the towel, while the deboned eel was clean and the surface became very dry.

"Xiaozhuo, let me teach you a little trick that Feng Weiguo didn't know, the eel after deboning doesn't need to be cleaned, just wrap it in a towel and wipe it to wipe off the blood and mucus.

In this way, the eel will not change color when cooking, the eel meat will look better, and it will be much easier to cut when the surface is dry. "

As soon as he finished speaking, Feng Weiguo on the side said sarcastically: "Yes, it's just a waste of towels."

Zhao Jinma ignored him, and continued to tell Xu Zhuo the benefits of using a towel to dry the surface of the eel instead of washing it.

For example, the taste of the eel can be preserved to the greatest extent, and will not be lost during washing. For example, the eel can be cut into slices, segments, shreds, etc. that you want.

But Xu Zhuo's focus is always on the fact that the eel meat will not change color.

"Grandpa Zhao, just now you said that if you wipe the eel with a towel, the eel meat will not change color. What's the matter?"

Seeing Zhao Jinma talking non-stop, Feng Weiguo took the bait and said: "After the eel meat is cleaned, the color of the fish will change quickly, so when we make eels, we generally don't wash the eels too clean.

Let the blood water wrap the eel meat, which can prevent the eel from changing color, and if the eel is cleaned for too long, the umami taste in the fish meat will also be washed out. "

He and Zhao Jinma talked to each other, which made Xu Zhuo understand a lot of tips for making eel.

As Feng Weiguo said, he cut the deboned eel meat into small pieces with a kitchen knife.

The eel section he makes is a very common method in eel dishes. The method is simple and the combination is reasonable. The meat of the eel is fresh and tender, which can be served with wine or rice.

After cutting the eel, Feng Weiguo began to prepare the side dishes.

Shred carrots, shred green peppers, mince shallots, ginger and garlic.

After these were prepared, Feng Weiguo put the cut eel segments in a basin and began to marinate them.

Put a spoonful of salt and a spoonful of pepper in the basin, then pour in a little light soy sauce and cooking wine, and finally put in an egg white, after stirring evenly, grab some dry starch and stir evenly, so that all the eel segments are hung starch paste.

Finally, add some cooking oil in it, so that it will be convenient to slide the eel segments when the oil is over later.

After finishing these, put the eel aside to marinate. Taking advantage of this time, Feng Weiguo began to prepare the sauce needed to make the eel section.

Put salt, sugar, cooking wine, light soy sauce, oyster sauce, and a little mature vinegar into the bowl, stir it, then pour in some starch water, and the sauce is ready.

The purpose of putting mature vinegar is to release the fishy smell of the eel, and at the same time make the meat of the eel taste more tender.

After the sauce was ready, Feng Weiguo didn't stop and started making it directly.

He heated up the pot, poured half of the cold oil into the pot, turned up the heat, and stood aside, waiting for the oil in the pot to heat up.

After the oil was hot, Feng Weiguo did not rush to make it, but said to Xu Zhuo: "The main point of this dish is to highlight the tenderness of the eel meat, so when the oil is overheated, the oil temperature must be high and the frying time must be short. , so as to ensure the freshness and tenderness of the fish meat to the greatest extent.”

These are all talk from experience, Xu Zhuo nodded and listened carefully to Feng Weiguo's explanation.

Now Zhao Jinma didn't hold back, and stood aside to watch Feng Weiguo cook.

When the oil temperature in the pot rose to [-]% hot, Feng Weiguo poured the marinated eel meat into the pot.

After pouring it in, he grabbed the spoon and quickly slid the eel segments in the pot.

The oil temperature was very high, and the originally relatively flat eel sections quickly curled up after being heated, and the starch paste on the surface quickly turned golden yellow.

"It's done!" Zhao Jinma's voice sounded at the right time.

While he was talking, Feng Weiguo picked up the oil pan with his left hand, and then poured it into the colander placed on the oil drum. The hot oil fell into the oil drum, and those golden yellow eel segments stayed in the colander middle.

From the eel segment into the pot to the eel segment out of the pot, it takes a total of ten seconds.

Zhao Jinma kept lamenting that the younger generation was awesome, and Feng Weiguo was so angry that he almost splashed the freshly fried eel pieces on his face.

The eel segments are beautiful, covered with a thin starch paste, which looks like a layer of golden armor.

Feng Weiguo didn't have time to introduce the eel sections he fried. After putting the oil pan on the stove, he poured the freshly chopped onion, ginger, and garlic into the pan, and stir-fried it with the base oil in the pan.

After the aroma wafted out of the pot, Feng Weiguo poured the shredded carrots and green peppers into the pot, stir-fried for half a minute, and then poured the fried eel segments into the pot.

Stir fry evenly, and pour in the sauce that has just been adjusted.

After the sauce in the pot became thick and all of them were hanging on the eel segments, Feng Weiguo turned off the fire and began to load the dishes.

"This is the eel section, you guys have a taste."

Feng Weiguo looked proud, but Zhao Jinma didn't buy it at all: "The eel meat is already fresh and tender, and the way you fry it is really wasteful. This dish is more suitable for stir-frying. If you don't believe me, I will cook it for you now..."

Chapter 1143 Stir-Fried Sliced ​​Eel

Just after watching Feng Weiguo's eel section, Zhao Jinma was very confident, so after Feng Weiguo finished, he started working non-stop.

The eel slices have just been sliced. In fact, they are just cut into long strips. The length is about twice the length of the eel sections made by Feng Weiguo just now.

After cutting the eel slices, Feng Weiguo began to prepare the ingredients.

Slice the small onion, mince the ginger, and cut the green onion into sections. These are used when sautéing until fragrant. Don’t cut them too large, so that the aroma will be released quickly in the pot.

If there are too many pieces, the fragrance will not come out for a long time, and the essence of stir-frying will be lost.

In addition to these ingredients, you also need to cut a little green and red peppers for color matching, not too much, mainly to make the finished dish more beautiful.

In addition, this is also a way for restaurants to save costs.

After these were prepared, Zhao Jinma began to prepare the sauce for stir-frying.

The stir-frying time is very short, such as oil-stirred double crisp, so the sauce should be prepared in advance, so that the ingredients can be quickly matured and tasty.

In addition, stir-fried dishes generally require crispness, and this stir-fried eel slices is no exception.

If the frying time is too long, the eel will change from crisp to soft and lose the essence of this dish.

While Zhao Jinma introduced to Xu Zhuo, he added seasoning to the bowl.

Appropriate amount of salt, sugar, and rice wine. The sugar does not need too much, mainly to set off the umami taste. Rice wine is used to remove the fishy smell of the eel, and only a little is needed.

After putting these, Zhao Jinma added a whole tablespoon of light soy sauce to the bowl.

After pouring it in, he said to Xu Zhuo, "This dish has an outstanding salty flavor, and it's not easy to melt if you add too much salt, so I used light soy sauce instead of salt, and the advantage of using light soy sauce is that it can make the dish more delicious. The umami taste is more intense."

Then, he put a little oyster sauce into the bowl, which should also be used to enhance freshness.