Food starts with noodles

It's just that these two were not there, and Dai Zhenting, who also belonged to the mandarin fish production area, began to show off.

"Xiao Zhuo, steamed mandarin fish is a specialty of our Zhejiang area. If you want to serve this new dish, would you like Grandpa Dai to teach you?"

His posture of "quickly cooperate with me" forced Xu Zhuo to echo him a few words: "Grandpa Dai, it would be great if you could give me some advice. I will be in trouble for you these few days."

Dai Zhenting waved his hand and said forcefully: "If you give advice, you will be out of touch. I have been friends with your grandfather for many years. As long as you want to learn, as long as I can do it, I will never refuse."

He is very proud. When it comes to making sea bass, maybe Zheng Guangyao is better than him, but Dai Zhenting is worthy of everyone when making mandarin fish. After all, this ingredient is too common in the Jiangnan area.

Xu Zhuo was originally just a few polite words, but seeing Dai Zhenting's enthusiasm, he said, "Grandpa Dai, if this dish is going to be new, it's not enough for me to know it, the chef in the restaurant must also know it.

How about this, you have been troubled these two days, how about giving them advice in the back kitchen?

It was Grandpa Feng who taught me before, but I guess Grandpa Feng is not as experienced as you in this dish, so I dare to ask you to teach them, so that they can also experience the power of veteran state banquet chefs. "

Feng Weiguo is the back kitchen consultant of Sifang Restaurant, and he wants to teach Guo Xingwang how to cook, so he often haunts the back kitchen of Sifang Restaurant.

But when Xu Zhuo said this, Dai Zhenting got a little overwhelmed.

He patted his chest and said, "Don't worry, kid, teach me about the back kitchen, and make sure they learn everything one by one. In the future, if there is any dish they don't understand, just ask me. What does Lao Feng know? Just look at us state banquet chefs."

Dai Zhenting is the kind of person who can float on his own without flattering him, Xu Zhuo's call now makes him even more elated, and he can't wait to go to the back kitchen to teach those chefs how to cook.

But right now, even if he wants to teach, he can't do it, because there is no mandarin fish at the moment, and it is easy to go wrong if he uses other fish to teach, and he has to wait for the mandarin fish in the store to buy.

In this way, three days passed in a blink of an eye.

In the aquarium in the lobby of the Sifang Restaurant, there is already a batch of mandarin fish of various types that are most suitable for steaming, and Dai Zhenting has also started teaching in the back kitchen.

After the mandarin fish arrived, before Xu Zhuo tried to make mandarin fish by himself, Guo Xingwang came over and said, "Damn, the quality of this mandarin fish is really good. Xu Zhuo, don't you know how to make stinky mandarin fish? Pickle a few." , I haven’t eaten the stinky mandarin fish from my hometown for a long time, it’s strange to think about it..."

Xu Zhuo knows how to cook stinky mandarin fish, and even won a prize in the Anhui cuisine competition.

But the embarrassing thing is that Xu Zhuo can only pickle stinky mandarin fish, but he has not yet learned how to braise stinky mandarin fish, so he is a little hesitant, wondering whether he should agree to Guo Xingwang.

"What are you doing stinky mandarin fish? The best way to eat mandarin fish is squirrel mandarin fish. It is not only delicious but also very beautiful. I think it would be better if we make a squirrel mandarin fish first."

Just when Xu Zhuo was hesitating, Li Hao spoke.

Li Hao prefers the sweet and sour squirrel mandarin fish to the stinky mandarin fish.

But Xu Zhuo still didn't agree to this proposal.

No way, who told us not to.

He was just about to find an excuse to evade this matter when Zheng Guangyao, who was drinking tea at the side, suddenly said, "Squirrel mandarin fish is really good, Xiao Zhuo, do you want to learn it? If you want to learn it, let's do it now." can do."

Li Hao asked curiously: "Grandpa Zheng, can you cook squirrel mandarin fish?"

Zheng Guangyao snorted: "The director of Cantonese cuisine, squirrel mandarin fish is also a representative dish of Cantonese cuisine. Of course I will cook it. My child, do you want to try authentic squirrel mandarin fish?"

Naturally, Li Hao would not refuse, and he agreed wholeheartedly, while blowing rainbow farts to Zheng Guangyao non-stop.

In this way, under Li Hao's praise, Zheng Guangyao planned to show the cooking of squirrel mandarin fish to a few younger generations, so that everyone could see the charm of this dish.

Chapter 1240 Are you afraid of killing fish blindfolded?

In terms of taste, the squirrel mandarin fish is almost the same as the sweet and sour carp.

However, this dish is made with mandarin fish, which is much better in taste than carp, and the squirrel mandarin fish has its bones removed, so it is more convenient to eat than sweet and sour carp.

It can be said that squirrel mandarin fish is an upgraded version of sweet and sour carp.

However, many squirrel mandarin fish in restaurants are actually replaced by carp. After all, the price of mandarin fish is high, and carp is relatively common.

In addition, carp is generally larger than mandarin fish, and the dishes made in this way look more magnificent.

In terms of appearance, it is better than mandarin fish.

But the taste and texture are naturally different. There is a consensus among freshwater fish that carnivorous fish are generally tastier than herbivorous fish, and those that grow slowly are more tender than those that grow fast.

As a representative of carnivorous fish species, mandarin fish grows slowly, and its taste and taste are much better than carp.

The dish of squirrel mandarin fish is a representative dish of Huaiyang cuisine, and it stands to reason that it has little to do with Cantonese cuisine.

However, in the initial development process of Cantonese cuisine, Cantonese cuisine has absorbed the advantages of hundreds of cuisines, and the advantages of each cuisine have been evolved and used by Cantonese cuisine.

In this case, it is not surprising that the master of Cantonese cuisine can cook squirrel mandarin fish. After all, the famous soy sauce chicken in Cantonese cuisine also evolved from the soy sauce chicken in Jiangsu cuisine.

If Zheng Guangyao wants to make squirrel mandarin fish, he definitely can't just do it for a while, he has to shoot it.

This is in line with the master's name and temperament. In addition, the recent videos are all about Xie Hailong, so it's time for Zheng Guangyao to show his face and show his skills.

After deciding to shoot this dish, Xu Zhuo began to prepare the ingredients.

Although the skill that he devoted himself to learn at this moment is not there, so it seems a bit imperfect, but Xu Zhuo didn't care. After all, if he wants to learn this dish in the future, he can still steal from Yu Peiyong.

Compared with Zheng Guangyao, Yu Peiyong's knife skills are more outstanding, and his explanations are more detailed during the production process.

After learning the skills with great concentration and eagerness to learn, what you do will not arouse everyone's suspicion. After all, Yu Peiyong is good at leading apprentices.

In the afternoon, Xu Zhuo drove Zheng Guangyaode and others to the company to shoot this dish.

Yu Keke and Sun Panpan, who got the news, had already been waiting at the company, and they didn't even eat much for lunch, which disappointed Li Hao who came with him and wanted to eat a big meal.

Because his desire to eat squirrel mandarin fish to his heart's content was shattered.

"Girls like to eat sour and sweet things. Why do you like to eat this kind of food, and you are not afraid of becoming a bitch?"

Sun Panpan criticized Li Hao mercilessly, making Xu Zhuo dumbfounded.

Can eating a squirrel mandarin fish make a punch now?

After arriving at the shooting studio, the cameraman is already in place, and the fill light has been warmed up, ready to start shooting at any time.

This is the role of the famous dish. As soon as the group said they were going to shoot, they began to prepare non-stop, because everyone wanted to see the dish of squirrel mandarin fish.

For example, it is obviously a sweet and sour fish, why is it called squirrel mandarin fish.

After Zheng Guangyao changed into his chef uniform embroidered with the national emblem, he washed his hands and started shooting.

There are not many ingredients used in this dish of squirrel mandarin fish. Except for mandarin fish, the rest are various seasonings, such as onion, ginger, cooking wine, salt, and sweet and sour. The tomato sauce, white vinegar, white sugar, etc. used in the sauce can be said to be very simple.

Because this dish is not native to Cantonese cuisine, Zheng Guangyao didn't brag too much. After a brief introduction to the dish, he began to make it.

The mandarin fish used today was picked by Li Hao one by one in the water tank with a dipping net, and finally he picked out the biggest one, which weighed about three catties.

Originally, Li Hao wanted to use this fish to satisfy his addiction, but now that Yu Keke and Sun Panpan were here, Li Hao felt a little bit at a loss, and he was a little sorry for Zheng Guangyao.

After all, with such a big fish, it would be troublesome to clean it up.

Fortunately, Zheng Guangyao is no stranger to cleaning fish. In his words, he started helping at his own fish stall when he was a teenager, and he has killed fish for more than 60 years. No matter what kind of fish it is, it will be clearly arranged in his hands.

Even blindfolding can kill fish well.

In order to show that he was not bragging, Zheng Guangyao covered his eyes with a towel, and then asked Xu Zhuo to bring the mandarin fish over and start slaughtering it.

Before the mandarin fish is cut open, the scales should be scraped off first.

The scales of mandarin fish are very small and relatively strong, so when scraping the scales, it is best to use a special scale knife so that the scales on the surface of the mandarin fish can be scraped clean.

When Zheng Guangyao first said that he had killed fish for more than 60 years, Xu Zhuo still didn't believe it, because killing fish was normal when he was an apprentice, who would do this kind of work after becoming a chef?

As a result, as soon as this guy got started, Xu Zhuo realized that he was wrong, because Zheng Guangyao's method of killing fish was too professional.

For many people, killing fish is not a difficult task at all. It is enough to scrape the scales of the fish first, disembowel the belly, and finally clean it. Anyone with a little manual ability can do it.

But Zheng Guangyao's killing of fish refreshed Xu Zhuo's understanding of killing fish.

To be exact, the old man's job is really easy.

At the beginning, when Zheng Guangyao was holding the kitchen knife, his hands were still trembling a little, but when he touched the fish head, his whole spirit changed.

Although his eyes were blindfolded and he couldn't see anything, but when he touched the fish, he caught the head of the fish directly, and without stopping, the thumb of his left hand accurately grabbed the gills of the mandarin fish.

Gently exerting force, this mandarin fish, which had been bouncing around on the chopping board, was as honest as if its acupuncture point had been tapped.

Then Zheng Guangyao tapped the back half of the fish's head accurately with the back of the kitchen knife. It seemed that there was no force at all, and the fish twitched twice and stopped moving.

This is experience, if Xu Zhuo did it, he could do it too.

But he couldn't do it so calmly, and he didn't dare to use such a small force.

It's like stroking the fish's head, and then the fish is lying on the chopping board, obediently waiting for the judgment of fate.

Then, Zheng Guangyao began to scrape the fish scales. He held the tail of the fish with his left hand and the kitchen knife with his right, and pressed the blade of the knife against the skin of the fish, slowly pushing it forward from the tail of the fish.

Without much effort, the fish scales bounced off the fish one by one.

It looks dreamy, as if it is not real.

Xu Zhuo was completely convinced by this step. If he did this, he would definitely scratch the skin of the fish, and even cut the meat directly.

However, Zheng Guangyao's operation was very precise, and he could do this even with his eyes blindfolded. Wherever the blade passed, the scales of the fish were scraped clean, but the skin of the fish was not damaged at all.

This is the skill of a culinary master, and it is also the harvest of a lifetime of ups and downs in this industry.

This kind of experience and skill is a symbol of the steadfast study of the older generation of chefs, which cannot be possessed by all impetuous young people.

Of course, except for a certain hooker.

Chapter 1241 Mandarin Fish's Change of Knife

Blindfolded, Zheng Guangyao scraped off the scales of the whole mandarin fish without much effort, even the dead corners behind the belly, the back of the head and around the fins.

This technique really made Xu Zhuo ashamed, because in such a short period of time, even if Xu Zhuo wasn't blindfolded, he couldn't do it to this extent.

What's more, although Zheng Guangyao was blindfolded, the whole set of movements was smooth and smooth, Xu Zhuo admired him in every way.

The basic skills of the older generation of chefs are really solid. This old man can kill fish to such an extent that he is blindfolded. You can’t find any other words to describe it except convincing.

After Zheng Guangyao finished scraping the scales of the fish, he took a kitchen knife and prepared to open the fish.

Xu Zhuo waved his hand at the cameraman, motioning for a pause, then leaned forward and asked Zheng Guangyao in a low voice, "Grandpa Zheng, are you still blindfolded?"

Zheng Guangyao waved his hand: "Don't worry, nothing can go wrong!"

Since he was so sure, Xu Zhuo didn't say anything more, left the shooting position, and signaled the cameraman to continue shooting.

Zheng Guangyao held the scaled mandarin fish with his left hand and laid it flat on the cutting board, with the head of the fish facing him and the belly facing 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 it reaches the pectoral fin and stop.

"Huh? Why don't you continue to cut down?"

"Is it uncomfortable to be blindfolded? Why don't you forget about it, Grandpa Zheng, don't hurt yourself."

"That's right, Grandpa Zheng, let's focus on safety, don't take risks, your reputation is already big enough, even if you are not blindfolded, no one will question you."

Zheng Guangyao felt a little embarrassed when he was cared by several young people.

Ever since Zheng Guangyao's management rights were forcibly seized by several children, Zheng Guangyao's grandchildren have ignored him, and his own children have never contacted him. The financial manager of Zheng Yuelou contacted him, and the people of the Zheng family acted as if he did not exist.

This is why Zheng Guangyao has been living in Yangzhou.

He is very rich, the shares of Zheng Yuelou are still there, and the dividends are paid in time.

However, Zheng Guangyao was always troubled by not being able to enjoy the family happiness of family affection. He also regretted that he did not delegate authority to the children earlier, which made the family relationship more and more alienated.

But now, Xu Zhuo's concern made Zheng Guangyao almost cry.

For several years, no junior has ever cared about him so much.

He once wanted to compare himself with Xu Jimin, but now it seems that Xu Jimin has turned him into a scum in every aspect.

There is no way, there are three professors in one school, the family is harmonious, and the grandson is still so upbeat.

In contrast to myself, alas!

The difference is huge.

Zheng Guangyao put away his thoughts, smiled at Xu Zhuo and said, "When you open up the squirrel mandarin fish, you can only open it here, because the pectoral fin is close to the head of the fish. It is used to make squirrels, and if it is cut open, the resulting squirrel head will be very ugly."

Xu Zhuo subconsciously said "ah": "Squirrel mandarin fish's squirrel head shape, isn't it a fish head?"

Zheng Guangyao shook his head: "Squirrel mandarin fish does not eat its head. The fish head has no meat, and its shape is not beautiful. If it uses fish head, it has nothing to do with squirrels."