Don't pretend, I'm the God of Cooking and I'll showdown!

Chapter 226 The ultimate method of eel - braised saddle bridge! 【Ask monthly ticket】

"Boss, the results of the lottery are out. Our company won both numbers."

On the way to Building No. [-], Lin Xu received a call from Dou Wenjing.

Her voice was a little excited, she had no hope at first, and even felt that the acquisition of this shell company was purely throwing away money.

But I didn't expect it to be, and I actually hit it.

And it was a miracle that he had won both lottery opportunities.

After the excitement, Dou Wenjing asked:

"Boss, what kind of car does our company plan to equip?"

This question really stumped Lin Xu.

Thinking of his baby Shen driving a white X1, he said:

"I will match a black BMW X5 with higher configuration. The remaining one is yours. What kind of car do you want to match, Miss Jing?"

Dou Wenjing was not polite to the boss either, and immediately said:
"I'll just go with a BMW 5 Series, it's convenient to drive and looks good."

"Okay, let's have an X5 and a BMW 5 Series. These two cars, plus the grocery shopping cart that Master rented for me, should be enough for normal use."

"Okay, I'll make arrangements now."

After hanging up the phone, Building No. [-] was already in sight.

Lin Xu likes this place very much. The environment is beautiful and there are many talents. It's a pity that he has to be busy with the opening of Lin Kee from next week, so the chances of coming here will be less.

Arrived at building six.

He was about to enter the restaurant when Shu Yun came out to greet him suddenly:

"Boss? Why are you here?"

Lin Xu said:

"I'm here to do Chef Qiu a favor... Didn't you submit your resignation report, why haven't you left yet?"

"There is a banquet in building No. [-] tonight. I have to stand for the last shift. I won't come to work tomorrow. Chef Qiu has already signed my resignation report."

Tomorrow Shu Yun and Dou Wenjing will start recruiting shop assistants.

Cashiers, waiters, food handlers, cleaners, dishwashers, kitchen assistants and other positions all need manpower. Apart from the two of them, Che Zai, who has always been good at recruiting, will also come to the company tomorrow to help.

After greeting Shu Yun, Lin Xu walked inside.

When I came to the back kitchen, I was just about to ask someone where Qiu Zhenhua was, when I ran into Ji Minghui who was holding a rolling pin and preparing to roll the soup dumplings.

"old……"

Ji Minghui was taken aback for a moment, and was about to call the boss when he was interrupted by Lin Xu.

"Master Ji, what a coincidence that I met you here."

Now in his old den in Building No. [-], he not only abducted the most powerful front desk manager from Diaoyutai, he even abducted a noodle rolling master.

If Qiu Zhenhua found out, he would definitely be beaten up by the chefs who are more professional with rolling pins than with kitchen knives.

Or let them beat up the senior brother violently.

After all, the brother is a habitual offender, so it's easier to relieve hatred when fighting.

"Where is Chef Qiu?"

"Check the fillings of the soup dumplings in the filling room."

Lin Xu and Ji Minghui exchanged a few words like an underground party joint, and then hurriedly said goodbye, as if I was not familiar with this person.

According to the steps discussed last night, Ji Minghui will also submit his resignation report tomorrow, and after approval, he will start to prepare the pastry department of Lin Kee Gourmet, responsible for the production of all hand-rolled noodles and dim sum in Lin Kee.

Come to the stuffing room.

Qiu Zhenhua was explaining to the chefs how to adjust the stuffing.

"Chef Qiu, I'm here to report!"

At first I thought Lin Xu was just talking, but unexpectedly he actually came. Qiu Zhenhua smiled and said to the masters in the stuffing mixing room:

"Just now, didn't you guys argue with me that those who do red cases can't do white cases? Master Lin is good at both red cases and white cases, and the crab roe soup buns are even delicious to me."

When these masters saw Lin Xu, they greeted Lin Xu with a smile, which was much more harmonious than the glaring scene last time.

It seems that senior brother is really not welcome here.

Lin Xu greeted everyone one by one, and after Qiu Zhenhua finished explaining, he walked to the cooking area with him.

Tonight's banquet in Building No. [-] was hosted by the Overseas Chinese Bureau for a group of returning overseas Chinese. Many of the guests were from Jiangsu and Zhejiang who hadn't tasted their hometown for decades.

So tonight the leaders personally asked Qiu Zhenhua to make the braised Maanqiao to comfort the nostalgia for the overseas Chinese.

"Su cuisine pays attention to not eating from time to time, and now is the season to eat eel, so it is really appropriate to make braised Maanqiao."

Although Lin Xu offered to help, it was impossible for Qiu Zhenhua to let him do the cooking.

The two studied the evening menu for a while, and finally decided to add two dishes that Lin Xu was good at.

One white jade lotus root shreds, one steamed silver shreds.

Recently, Qiu Zhenhua felt that the atmosphere in the back kitchen was getting more and more impetuous, and everyone couldn't calm down to practice basic skills, so he asked Lin Xu to make two dishes with excellent knife skills to open everyone's eyes.

Let them know that although Master Su Cai is good at knife skills, it doesn't mean he is superior to others.

There is no end to the way of cooking, and you can't be complacent with a little achievement.

The eel for the evening is ready.

They are all quite big and alive, entangled and swimming in the pool like a group of snakes. People with trypophobia will definitely be shocked when they see this scene suddenly.

"The banquet is in the evening, so let's prepare some other dishes now, and we will make this braised Ma'anqiao later."

"Good Chef Qiu!"

Most Su dishes and river fresh dishes pay attention to the season.

Here, Lin Xu saw quite large Taihu freshwater shrimps, which might be called white robe shrimps or Longjing shrimps later.

Seeing the newly picked lotus, maybe it will be deep-fried into lotus crisp later.

In addition, there are some small eels called pen-holder greens, some lotus pods that have not been picked for a long time, and fresh mandarin fish, dried fragrant, lactone tofu and other ingredients.

"Is this mandarin fish going to be squirrel mandarin fish?"

"Yes, squirrel mandarin fish. Since the guests want to try their hometown dishes, squirrel mandarin fish must be a must."

Soon, the chefs began to modify the ingredients according to the requirements of the evening menu.

The fragrant scent is cut into fine wires, and after cutting, it is hot with chicken soup, and then put on the plate, which becomes a classic dish in Su cuisine -boiled dried shredded shreds.

Not to mention the lactone tofu, it must be prepared for Wensi tofu.

At three o'clock.

A helper took a kitchen knife and started slaughtering the eel.

First cut off the head of the eel with a knife, and then throw the eel into the pool without water.

The eel's body twisted violently, and red blood flowed from the cut-off of its head.

"Eel is an ingredient that cannot be eaten dead, even overnight. It must be eaten and killed immediately."

Qiu Zhenhua was completely used to the scene, and while speaking, he held the eel, and used a sharp knife to melt open the eel's stomach and clean out the internal organs.

Then hand the eel to the helper next to him again.

The helper took the eel that was still twisted, and cut off the second half of the eel, leaving only the fat and well-proportioned part in the middle.

Braised Maanqiao is famous.

In addition to the cumbersome approach, it also has a lot to do with the selection of materials.

This dish only uses the middle part of the eel, which is uniform in thickness, and the head and tail must be removed. About one-third or more of an eel should be discarded.

Of course, in the modern society that pays attention to saving, it will definitely not be thrown away.

The cut eel tail can be used as shredded eel, or even deboned to make stir-fried eel slices, which has many uses.

After cleaning up all the eels, Qiu Zhenhua took the saddle bridge part to the chopping board and began to modify the eels.

Seeing Lin Xu's interested expression, he said while busy:

"The eel section used in this dish of saddle bridge should not be too short. If it is too short, it will not have the effect of a saddle. After oiling, it will not have the shape of a bridge. The length must be more than six centimeters."

After speaking, he put a section of eel on the cutting board, and with two knives, the head and tail of the eel turned into three [-]-[-] cm eel segments.

After everything is cut.

He picked up a section and put it on the chopping board, with the back facing up, and used a kitchen knife to make two even cuts on the back of the eel.

Lin Xu originally thought that the two cuts were to divide the eel section into three equal parts, but after careful observation, he found that the eel meat reserved at both ends was longer, and the middle section was about half a centimeter shorter.

This is?

Just as he was about to ask, Qiu Zhenhua turned his face and smiled and asked:

"Did you see it too? The ends are long and the middle is short? The purpose of this is that the ends are easier to bend after oiling, and the shape of the saddle bridge will be more obvious."

Tsk tsk, it's really full of knowledge.

I originally thought that the braised Ma'an bridge was a symbolic name.

Unexpectedly, to make this dish, it really needs a saddle shape.

After all the eels were changed to knives, Qiu Zhenhua said:

"Eels can't be cleaned too much, so the previous slaughtering and re-knives were not soaked in water, and they should be cleaned carefully after changing the knives. Otherwise, blood will smear on the surface of the eels during frying, which will have a strong smell and affect the taste."

While talking, he grabbed a handful of table salt and sprinkled it into the basin containing the eel pieces.

Then a terrifying scene appeared.

The eel, which had been cut into sections and changed to a knife, was twisted violently again, which shocked Lin Xu who was not mentally prepared.

What the hell!

Brother, you have your head and tail chopped off, and you still have a flower knife on your body, why are you still alive?

Do you think it can be saved?

"Haha, you are really different from Lao Xie. The first time he saw me cooking this dish, he wasn't frightened. Instead, he frightened me..."

Lin Xu wiped the sweat off his head with a tissue, and asked curiously:
"Why did my senior brother scare you?"

"When the eel was moving, he actually lay on the mouth of the basin and observed carefully for a long time, found two undistorted eels, and kept scolding others for being lazy."

Lin Xu: "..."

You should have taken him straight to a psychiatric hospital.

In this way, he can save him many times.

After putting in the salt, Qiu Zhenhua poured a large spoonful of cooking wine into it, and then started scrubbing it seriously.

In this way, the mucus and blood on the surface of the eel can be washed away to the greatest extent, so that the eel meat is fresh and not fishy, ​​and the taste will be better.

"When washing, you need to scrub for a while, otherwise the mucus will not be washed off. When frying, a white mucous film will appear on the surface of the eel, which will affect the appearance."

Lin Xu nodded, secretly memorizing it.

After scrubbing for a few minutes, Qiu Zhenhua poured the eel segment into clean water and washed it twice to remove the blood and mucus on the surface.

At this moment, the eel section no longer has that greasy feeling to the touch.

After preparing these, heat the oil in the pan and prepare to fry the eel.

The purpose of oiling is to remove fishy smell from eel. The effect of high-temperature hot oil is much stronger than that of blanching. Moreover, after oiling, eel will also be shaped, and the effect of saddle bridge will appear.

"The oil temperature for fried eel must be high. Just increase the oil temperature to [-]%, so that the fried eel will look good and prevent the loss of moisture in the meat."

In order to keep the oil in the pot at a high temperature, Qiu Zhenhua chose a large iron pot, and poured half a pot of oil into the pot.

The more oil there is, the better the cooking effect will be, and the temperature of the oil will not drop so much when the ingredients are put into the pot.

After pouring the oil, he turned on the fire of the stove to the maximum.

Finally, when the oil temperature rose to [-]% hot, Qiu Zhenhua poured the eel segment into a large colander, first shook it around twice to remove excess water, and then lowered it into the oil pan by shaking it off.

The reason why the eels are shaken instead of poured in is to prevent the eels from sticking together during the frying process.

The hot oil in the pan boiled violently.

Lin Xu took a step back a little later, for fear that the hot oil would splash on his face.

When the frying was almost done, Qiu Zhenhua used a colander to pick apart the sticky eel segments, oiled them again, took them out, and put them on a large colander to control the oil.

At this time, all the eel sections are like saddles, bending inward from the knife edge, and the entire eel section becomes a bridge shape.

"The cleaned eel is golden yellow when fried, but if it is not cleaned, the fried eel will be black, because fish blood will turn black when heated."

Lin Xu nodded and wrote it down again.

After finishing the step of oiling, it's time to braise.

Qiu Zhenhua brought the ingredients and ingredients for the braise:

Pork belly, onion and ginger, star anise, cinnamon, pepper, braised soy sauce, original soy sauce, Zhenjiang vinegar, salt, rock sugar... Finally, a bowl of peeled garlic.

The garlic is also very particular, and all the garlic used is small and bulging like a small lantern.

"This dish uses a lot of garlic, so you need to prepare more. The advantage of using a single head of garlic is that it looks beautiful on the plate, but you should use a smaller one. If it is too big, it will appear overwhelming on the plate."

Lin Xu looked at the strip of pork belly that was also cut into the same thickness as eel, and asked curiously:

"Master Qiu, do we still need pork belly for this dish?"

"Yes. Strictly speaking, the dish of Braised Ma'an Bridge should be called Braised Pork Ma'an Bridge. Use braised pork to cook these eel segments. This is the authentic Ma'an Bridge."

Qiu Zhenhua really likes Lin Xu's open-minded attitude of asking for advice, unlike Lao Xie and Lao Dai, who always have the kind of rambunctiousness that I will not leave unless you make it clear.

He explained in detail:
"Eel has strong umami flavor, but lack of fragrance, so pork belly should be used to enhance the umami taste of eel. Not only eel, but also all aquatic products, it is suitable to add some pork belly or lard when cooking. better."

When everything is ready, start cooking.

Pour a tablespoon of vegetable oil into the pot, heat it up, pour a bowl full of garlic into the pot and start frying.

This dish is flavored with garlic, so the garlic should be fried first, so that the garlic flavor is more intense.

About half of the garlic is deep-fried, and half of it is taken out with a spoon, and it is used for the final plate.

And the leftovers in the pot will melt into the soup when it is stewed later.

When the garlic came out, Qiu Zhenhua poured the chopped pork belly into the pot, along with the onion and ginger, and started to stir-fry.

When pork belly is used as an ingredient, no matter what kind of dish you make, you must first stir out the fat, so that the dish will have a stronger aroma and a more oily taste.

While stir-frying, Qiu Zhenhua put a handful of rock sugar into the pot.

In this way, when the meat is fried, the rock sugar will gradually be fried and colored, which can make the color of the dishes more beautiful.

After frying for a while, the fat in the pot gradually increased, and a layer of light burnt brown appeared on the surface of the pork belly. At this time, add star anise and cinnamon.

Stir-fry again and add a little Zhenjiang vinegar.

The reason for cooking vinegar is to make the pork belly softer and more diverse in flavor.

After cooking the balsamic vinegar, spread the pork belly evenly on the bottom of the pot, and put in the fried eel segments, so that the eel will not stick to the bottom of the pot, and the aroma of the pork belly can penetrate into the fish better.

Then add the original soy sauce and braised soy sauce to the pot one at a time, pour some cooking wine, and then add two teaspoons of salt and sugar three times the amount of salt.

Two kinds of soy sauce are added, one is to increase the flavor of the sauce, and the other is to increase the color.

The amount of white sugar is because it can better bring out the umami taste of the dishes.

Most of the dishes in the Jiangsu and Zhejiang regions rely on sugar to enhance freshness, especially in the Suxi-Chang area, where sugar and soy sauce are the main condiments in the kitchen.

With sugar and soy sauce, even without salt, housewives can make a delicious meal.

After the seasoning is released, add the water that has not covered the eel section, and then sprinkle some white pepper noodles, first boil on high heat, then turn to low heat and simmer.

"Pepper is inseparable from eel. If you want this dish to be delicious, you have to add pepper three times. Master Lin can pay attention if you are interested."

Lin Xu was a little surprised.

I put it three times, and I didn’t put pepper so many times when I made Hu spicy soup in my hometown.

Doesn't this eel taste like Hu spicy soup?

After stewing on low heat for about half an hour, Qiu Zhenhua turned off the stove.

Lin Xu, who had just shredded the radish, asked curiously:

"Is this all right, Chef Qiu?"

"How can it be so fast? This dish needs to be crispy and boneless. When you eat it, you can suck the meat into your mouth with a light sip. But if you keep stewing, the eel will lose its appearance, so after half an hour of stewing Put it in a bowl and steam for another hour and a half, the eel will be more flavorful."

He brought two large bowls, shallower, with the same curvature as the saddle bridge.

Carefully arrange the cooked eel sections in the pot in a bowl.

After arranging, put the pork belly on the top, then pour in the soup in the pot and fill it up.

Then bring the garlic that was fried before, and put some soup in it.

Then put two bowls, one large and one small, into the steamer to start steaming.

"The fried garlic is steamed with the original soup. It not only looks good on the plate, but also tastes fragrant and glutinous, very delicious."

After it was steamed, Lin Xu continued to deal with the shredded radish.

More than an hour later, when the guests had already sat down in the large private room upstairs and started serving dishes, Qiu Zhenhua opened the steamer and brought out the steamed eel segments and garlic with heat-resistant gloves.

The whole kitchen was immediately filled with a strong fresh aroma.

"Is this ready to serve?"

"No, I have to decant the soup to thicken it, and don't forget that there are still two peppers left."

If it wasn't for Qiu Zhenhua's reminder, Lin Xu would have forgotten about the pepper.

Take the plate and carefully pour out the soup inside.

Then take a large plate and buckle it on the steaming bowl, and turn it over quickly after buckling, so that the dishes are firmly buckled on the big plate.

After taking the steaming bowl away, Lin Xu saw that the eels on the plate were beautiful in shape, neatly stacked one by one, which looked attractive.

After placing the garlic evenly around the eel meat, Qiu Zhenhua began to thicken the sauce.

Pour the decanted soup into the pot, add two tablespoons of sugar, and sprinkle some pepper powder. Use a spoon to quickly stir in the pot to dissolve the sugar and evaporate the excess water quickly.

Wait for the soup in the pot to boil, and after the sugar is completely melted, add a spoonful of starch water.

When the soup becomes thick and transparent, take out the pot, scoop up the soup in the pot, and pour it evenly on the eel segments.

After thickening, the color of the eel is more beautiful, and the fragrance becomes more intense.

At this time, Qiu Zhenhua picked up a small bottle of pepper powder and evenly sprinkled a layer of pepper powder on the surface of the dishes. Lin Xu was very surprised to see, don't you want to eat a mouthful of pepper?

However, the surprise was the surprise, and he recited silently in his heart for the first time:
"Use Cooking Cards!"

Well, although Zhajiang noodles are very attractive, when it comes to braised Ma'anqiao, even the best Zhajiang noodles have to give in. After all, this dish is the pinnacle of eel dishes.

Soon, a system prompt sounded in my mind:

"Learning object: Qiu Zhenhua. The current skill is Braised Ma'an Bridge. Do you want to learn it?"

you still need to ask?

Lin Xu immediately said to himself in his heart:

"study!"

"Congratulations to the host for getting the perfect dish - Braised Ma'an Bridge!"

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Sorry guys, I got up late this morning, and there are a lot of typos in this chapter, so it's not good until now.This chapter is 5600 words, ask for a monthly pass!
(End of this chapter)