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

Chapter 693 Dundun: Ben Meow is such a genius!Learn how to make emerald fish flowers with Qiu Yaozu! 【Subscribe】

Emerald pearl fish flower?

Hearing this name, Lin Xu was somewhat surprised, because the name of this dish had never been heard of in the list of traditional Huaiyang dishes.

Qiu Yaozu pretended a little at this time:
"This is a dish that I created when I had nothing to do, and it's just won a gold medal in the National Culinary Awards, which is not worth mentioning."

Lin Xu: "..."

So good at using "only" and "not worth mentioning".

You are so humble!

But since this old master has already shown his achievements, as a young man, naturally he can't listen to it, at least he has to compliment him.

Lin Xu said:

"Uncle Qiu is really amazing. Today I have to learn from you...By the way, what ingredients are needed for this dish? I'll prepare them in advance."

"A herring about three catties, two lettuces, two cherries, and the rest is egg white, starch, green onion and ginger. The ingredients are not troublesome, just prepare the fish."

The fish is ready. Although there are not many places that sell herring in the capital, you can still buy herring that weighs about three catties.

After hanging up the phone, Lin Xu said to Che Tsai:
"Prepare two herrings of about three catties. In the afternoon, Mr. Qiu will come to the store to teach me how to make emerald fish flowers. Then you will all follow suit."

Upon hearing this, Che Zai immediately said:
"I'll find the fishmonger to order now, and I promise I won't miss anything."

Shen Jiayue asked curiously:

"Xu Bao, what kind of dish is Cui Zhu Yu Hua?"

Aunt Sun, who has experience in growing flowers, said:

"I know the emerald pearl flower, it is a round flower like a hydrangea, but the fish flower... is it made of fish into the emerald bead flower shape?"

Zeng Xiaoqi has recently studied state banquets and dishes of some masters, and she knows this dish very well:
"This is the dish of "A Bite of Tongue [-]". Although "Bite of Tongue [-]" has mixed reviews, some dishes are still very good."

After finishing speaking, she searched for the pictures of Cuizhu Yuhua on her mobile phone and showed them around. Chen Yan, Dou Wenjing and others around her were all attracted by the beautiful appearance.

"Wow, so beautiful."

"Can I come and try it this afternoon?"

"When the video is broadcast, I have to ask Chef Qiu to cook it once on the show, just to get a taste of the popularity of this dish."

Now Cuizhu Yuhua is not popular, and not many people even know about it.

But when the video is broadcast, with Lin Xu's high popularity and the beautiful shape of this dish, it will definitely set off a craze for making green pearl fish flowers on the Internet.

When Qiu Zhenhua cooks it again, the dishes will be full of popularity and topicality.

Aunt Sun has recently learned about Shoutao and other delicacies from Lin Xu, and her self-confidence is a little bursting. When she talked about Cuizhu Yuhua, she wanted to follow suit. Anyway, the family keeps fish all year round.

Instead, after seeing the shape of this dish, I immediately gave up the idea of ​​learning.

The shape of Cuizhuhua is to cut the cross-cut knife on the fish meat, but without hurting the fish skin, so that it will show a fluffy beauty when it is fried, just like a real flower.

This kind of knife skills, not to mention ordinary housewives, even ordinary chefs, can rarely do it.

Forget it, let’s make fried fish nuggets at home honestly.

That's simple and direct, and it doesn't take much effort.

After the meal, everyone dispersed. Those who should go to work went to work, those who should play mahjong played mahjong, and the old grandson went to check the car. He was not used to driving a fully transparent car, and he always felt that he would not feel safe without the film.

These are all habits developed when performing tasks such as lurking, tracking, and stalking.

After eating two bowls of noodles, Lao Huang lamented that today’s carbohydrates exceeded the standard, while pondering the delicacy of shrimp roe:

"I really didn't expect these small particles to be so fresh. I don't know how it will be cooked together with matsutake mushrooms and morels... Brother Lin, let's try it someday?"

Lin Xu naturally would not refuse to try new dishes like this:
"Okay, let's try it and see how delicious the shrimp roe can be when paired with Southwest mushrooms."

Downstairs, Chen Yan, who was about to go to work, hugged Dundun in her arms:
"I was dreaming last night, and you actually scolded me secretly, which woke me up in a fit of anger... Let my aunt give you a kiss, or I will ravage you."

Dundun glanced at her like looking at the second fool.

Do you think Ben Meow only scolded you in a dream?I don't know how many times I have scolded in reality...

Shu Yun on the side smiled and said:

"I read on the Internet that cats will swear when they are a little bit dissatisfied. If you make troubles for Tundun every day, isn't it normal for it to scold you?"

Chen Yan rested her chin on the puffy head:

"I know, I just want to find a reason to ravage it, hehe, after the house is renovated, I will beat this little guy every day."

Dundun rolled his eyeballs, obviously not afraid of this threat.

Because the aunt will have to take care of the baby at that time, how can I have time to touch the kitten... Ben Meow's pregnancy plan is really successful, fortunately, the aunt is pregnant with the child, otherwise it may not be ravaged until some time.

Dundun is very happy. Although he will be trampled by his aunt from time to time, the light is coming.

Shu Yun snatched Dundun from Chen Yan's arms:
"You bully Dundun so much, be careful that when you have a child, it will take revenge."

"It dares! When you turn around, buy a big wolf dog and tie it to the roof. If the little fat cat dares to go, I will close the door and let the dog go."

Chen Yan pretended to scare them viciously, but then realized that this threat could not be realized, because the urban area prohibits keeping large dogs, and even small dogs are very troublesome to keep.

Relatively speaking, it is more worry-free to keep a cat.

You don't need to go out for a walk, and you don't have to worry about the noise of the dog's barking to the neighbors, which is worry-free and safe.

Moreover, cats have a super self-cleaning ability, even if they don't take a bath for a year, they won't have any peculiar smell on their bodies, while dogs, if they don't take a bath for a week in summer, their bodies will smell bad.

Chen Yan sighed:

"I'll have to buy a villa outside the Sixth Ring Road in the future. Only a place with a yard in the suburbs can keep a dog, and only a dog can take care of the little fat cat."

Upon hearing this, Dundun immediately made a decision not to go to the suburbs to play.

Hmph, as long as I don't go, what can you do to me!
One person and one cat each had their own calculations. After Chen Yan left, Shu Yun hugged Dundun and said:

"Baby, your aunt is just joking. Don't take it to heart. My aunt has bought you a lot of toys. She doesn't really hate you."

"Meow~~~~"

The little cat naturally knows this, otherwise the weight of the aunt may have soared to 150 catties.

At that time, let's see if she still has the face to call herself a beautiful girl.

After everyone left, Lin Xu moved the deer tendon that Lao Huang had sent to the small kitchen, poured some into a basin, and prepared to soak the deer tendon.

Deer tendon should be called deer tendon, it is a main tendon on deer hoof, it is about thicker than a finger, and it can be preserved for a long time after drying.

Heat the oil in a pan, the oil temperature is [-]% hot, put the deer tendon into it for rising.

Oily deer tendon is relatively more fragrant and saves time, but relatively speaking, it is also more difficult.

The process of deer tendon rising in warm oil is very slow, it takes about half an hour. This process needs to be guarded by the stove all the time. Once the temperature in the pot is too high, you need to quickly remove the wok from the flame.To prevent the deer tendon from being fried.

The swelled deer tendons are still hard when taken out of the pot, and need to be soaked in cold water.

This can not only make the deer tendon grow completely, but also reduce the oil on the surface of the deer tendon.

After finishing these tasks, Lin Xu started to work on the back kitchen.

At ten forty in the morning, the employees had lunch.

Today's lunch is cabbage vermicelli, braised chicken nuggets, and braised soybeans with eggplant, made by Qin Wei.

He just came back from the changing of the guard in the ginkgo garden today, and Zhu Yong replaced him.

In the previous draw, Zhu Yong won Zhuang Yizhou and got the opportunity to take a shift. Now he is sharing what he has seen and heard about Ginkgo Garden in the staff group.

I heard that Lu Lu also asked for leave to go to the Ginkgo Garden. She planned to stay for two days, so it was considered a vacation.

Ever since Shen Jiayue's video was successfully uploaded, everyone has become interested in the small animals in the Ginkgo Garden. Who would have thought that these cute little guys would play so happily in private.

Relatively speaking, Dundun is as simple as a piece of white paper.

Lu Lu posted a photo with the second prince in her arms in the group right now:

"Hahahaha, this guy is lecherous. It's okay for me to take pictures with my arms around him, but Brother Yong will blow his hair if he touches it. He doesn't allow same-sex contact at all."

Shen Jiayue looked at the photos in the group, took a bite of rice, and praised Qin Wei's craftsmanship:

"Master Qin's dish is so delicious, it tastes better than before."

Qin Wei said:

"I learned from... from those aunts..."

The cooking skills of the master chefs in the back kitchen are slightly different. Qin Wei is more good at home-cooked and smoky dishes, so it is suitable to go to the Ginkgo Garden.

After only staying for two weeks, I have gained a lot.

I don't know what Zhu Yong will gain in these two weeks, and I hope he can grow.

Lin Xu's choice of job rotation is not only to allow everyone to change the environment to increase cooking skills, but the most important thing is to increase management experience.

A good chef must not only be able to cook and teach, but also know how to manage, so that the entire back kitchen is well-organized, busy and not chaotic. Only in this way can they survive in the industry for a long time.

After the meal, Lin Xu came to the small kitchen and got busy with Shen Jiayue's preparations before the shooting.

Two three-jin herrings had already been bought and were swimming in the pool next to them. Lettuce was also prepared, and tomato sauce and other ingredients for making sweet and sour sauce were also prepared.

At 02:30 in the afternoon, after the lunch break, Qiu Yaozu came to Lin Kee Food by car.

Walking into the store with a cane, the old man looked around, and then he walked upstairs slowly.

"Hello Qiu Bo, the materials are all ready, shall we start now or wait a while?"

Lin Xu greeted him, full of anticipation for the new dishes to learn.

Qiu Yaozu heard the noise of the hood and stove in the kitchen, and asked curiously:

"Are there any customers in the store now?"

"There are customers in the private room, but they are no longer ordering. The sound is the sound of the back kitchen practicing cooking. They will practice the dishes after they are busy, and make something to eat by the way."

Upon hearing this, Qiu Yaozu said:

"Since the back kitchen is not busy, let's start. Let the people in the back kitchen follow suit. This is a relatively flattering dish. It requires a little bit of knife skills, and it is more suitable for young people."

A little demanding?

This dish is very labor-intensive, isn't it!
Lin Xu complained silently in his heart, then turned his face and said to Che Zai:
"Notify everyone that I plan to learn from Uncle Qiu's Cuizhuyuhua. When I do it later, I will record it simultaneously. Let everyone be quiet and try not to affect the filming of the show."

"Good boss."

Lin Xu and Qiu Yaozu came to the small kitchen and saw two herrings in the water.

Qiu Yaozu said:
"Actually, grass carp can also be used, but grass carp has more spines, and the fish meat is not as thick as herring, and the flowers made are not as beautiful as herring, so I insisted on using herring."

Shen Jiayue, who was in charge of filming, asked curiously:
"Uncle Qiu, is it okay to use carp?"

Qiu Yaozu shook his head:
"I don't recommend it, because carp meat is a bit worse, and the cross-shaped knife is easy to break. The most classic dish of sweet and sour carp uses peony flower knife instead of cross-shaped knife. This has already explained the problem. "

After chatting a few more words, everyone came in one after another.

Qiu Yaozu looked at Lin Xu and said:

"Then let's start preparing. Kill the fish first. I read on the Internet that killing fish is bloody. It is easy to be reported, so don't shoot it in the feature film."

Although he is over [-] years old, Qiu Yaozu keeps up with the trend. He not only likes surfing the Internet, but also knows that killing videos are easy to be reported.

In fact, this is also a very embarrassing situation for food videos. Netizens accused the stall owner of doing everything without shooting butchers, which lacked authenticity.

However, during the slaughter process, they were singled out to blame the blood, and they had no respect for the ingredients.

Lin Xu didn't understand the strange focus of these people. Isn't the greatest respect for food just to make it delicious?Would it be impossible to wear hemp and filial piety three times and nine times?
He fished two herrings out of the pool, one for Zhuang Zhou, removed the scales, gills and viscera respectively, and cleaned the fish thoroughly.

After finishing these, I officially started to shoot this emerald fish flower that once won a gold medal in a cooking competition.

"Hi everyone, I'm Lin Xu. This is the former executive chef of Diaoyutai No. [-] Building and the uncle of the current executive chef Qiu Zhenhua. He is a senior retired state banquet chef Qiu Yaozu... I invite him to come to my studio today. Shooting a dish that he won a gold medal in a cooking competition that year."

After Lin Xu finished speaking, Shen Jiayue cut the camera to Qiu Yaozu.

This old master who has received countless interviews still has a good camera sense.

He straightened the chef hat on his head and said to the camera:

"Hi everyone, I'm Qiu Yaozu. I'm a colleague of Xiaoxu's old naughty master. The dish I'm bringing to you today is my own Cuizhu Yuhua. If you like it, you can like it. If you like it, I will tell you some Gossip about Chef Gao."

Wow!

Lin Xu's mouth twitched when he heard this.

This old man really didn't just come to take pictures of the dishes.

Just saying this to him, this episode has already booked the top five hot spots.

Fans who don't know Master, especially after the vest was stripped off last time, there was a huge enthusiasm among fans, now Qiu Yaozu uses Master's gossip as bait, who can bear it?
Even Lin Xu himself wanted to secretly give a thumbs up to hear what Master's gossip was about.

After the opening remarks, the two introduced the ingredients to be used, and then Qiu Yaozu brought up one of the herrings, ready to start cooking.

Lin Xu originally thought that the old man could just move his mouth, but he didn't expect to do it.

But this is also good, I will learn more thoroughly.

As he thought about it, he held another herring in his hand.

Qiu Yaozu inspected the cleaned fish, and then cut off the fish head.

When cutting, the edge of the knife is slanted, the upper half of the fish head is attached to the gills, and the lower half is with a little belly, and the pectoral fins are also cut off.

Although Qiu Yaozu was very old, he was still very steady when he picked up the kitchen knife.

After the fish head was cut off, he also explained the reason:
"The obliquely cut fish head is more suitable for posing, and the two pectoral fins will increase the appearance and make the dishes more beautiful."

After cutting the fish head, start cutting the fish tail. This also requires an oblique knife. Like the fish head, there are more parts of the belly of the fish, and less parts of the back of the fish. After cutting off the fish tail obliquely, trim the fish tail to make The V shape of the swallow's tail.

Cut off the head and tail and start tidying up.

A large piece of ginger is stuffed into the fish head, which can not only remove the fishy smell, but also make it easy to pose.

The meat on the tail of the fish is cut several times vertically and marked with a flower knife to facilitate ripening.

After the head and tail are properly handled, start to process the fish body.

Put the herring meat down along the spine, and then remove the ribs, only the fish with skin.

Seeing Qiu Yaozu's skillful movements, Lin Xu couldn't help admiring:
"Uncle Qiu's knife skills are more agile than young people. He really deserves to have worked in the kitchen all his life, and his skills are superb."

Qiu Yaozu smiled and waved his hands:

"It has degenerated a lot. It's not like when I was young, I competed with your master and Lao Guo with blindfolded Chevinsi tofu. Now I don't have this level."

Blindfolded Chevensi tofu?
Were you playing this big when you were young?

Following Qiu Yaozu's method, he picked off the fish meat, then turned the fish meat over with the skin facing down, and began to cut the fish meat with a knife.

This step is also the difficulty of the whole dish, because the fried flowers are not beautiful enough if the flower knife is cut shallowly, and the fish skin is easy to be damaged if the flower knife is deep.

"Qiuber, what is the distance between the flower knives?"

"Four to five millimeters, too small and easy to break during frying, too big and not easy to fry through, and too heavy to puff up, which will affect the appearance."

While speaking, Qiu Yaozu had already started with a kitchen knife.

He was holding the fish with one hand, and holding the kitchen knife with the other. The blade was flying up and down, and each knife cut three-quarters of the fish, and a little bit lower would hurt the fish skin.

But with his rich experience, he cut the whole piece of fish without touching the skin.

Cut the fish from the head to the tail at intervals of four millimeters, then adjust the angle, and start cutting again. The angle between the blade and the previous cut is [-] degrees, and the interval is also four to five millimeters.

Zhuang Yizhou and the others are keen to see that they can cut this kind of flower knife, but the elderly in their 70s can still cut like this, and the speed is not even left behind by Lin Xu. It has to be said that the basic skills of the state banquet chef are solid.

If you think about it, the person who can compete with Uncle Gao in a blindfolded Chevinsi Tofu competition must be top-notch.

If it were someone else who was blindfolded, there would be a high probability that new patient numbers would be contributed to the emergency room of the hospital.

Qiu Yaozu cut up the two pieces of fish, put the first piece of fish in the basin, and put the second piece of fish on the chopping board, cut the knife from the second half of the fish to separate the fish.

Lin Xu was surprised:

"Qiu Bo, why did the half of the fish have to be separated?"

Qiu Yaozu made a fool of himself:

"You'll know later..."

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