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

Chapter 694 The basic skills of a retired celebrity chef are beyond imagination!Is this a dish or a work of art? 【Subscribe】

"Xiao Xu's knife skills are really outstanding."

Qiu Yaozu took a look at Lin Xu's knife-changing fish, and couldn't help boasting.

I have seen too many young people with amazing talents in this life, but most of them become smug after they become famous.

As for Lin Xu, although he is famous and powerful, you can tell from his knife skills that he has not practiced too much, otherwise the depth of the blade cutting will not be so consistent, and the flower knife on the fish will not be so well-proportioned and beautiful.

Cooking is a profession that requires talent, but in addition to talent, hard work is equally important. If you don’t put in a certain amount of sweat, even if you have talent, it will be wasted.

Lin Xu smiled and said:

"I don't have any hobbies. I just like cooking. Every time I put on an apron and stand in front of the stove, I feel so solid and comfortable..."

It's not that Lin Xu is pretending, he really likes cooking.

From graduation to now, cooking has allowed him to have a job, a house, a wife, a teacher, and a large number of fans and customers.

And the sense of accomplishment brought by every dish made makes him feel that no matter how much he pays, it is worth it.

Qiu Yaozu said with emotion:

"I'm getting more and more jealous of your master..."

He is talented and hardworking, and he doesn't have the disadvantage of being tired of doing what he does. Anyone who sees such a young man will take the initiative to accept him as an apprentice.

It's really cheap Lao Gao's dog thing.

After sighing, he put the fish meat, fish head and fish tail into a clean basin, brought some green onion and ginger water, added a little pepper water, half a teaspoon of pepper powder, and a teaspoon of salt, and stirred evenly .

Sprinkle the adjusted sauce evenly on the fish, grab and mix, and marinate.

Seeing this step, Lin Xu asked curiously:
"Onion, ginger and salt water are enough? Is this too simple?"

Qiu Yaozu smiled:

"There are not too many ingredients, as long as they are suitable, these sauces add a base flavor to the fish, and when eaten, they will form a clear contrast with the sweet and sour sauce outside, making the taste better."

After finishing speaking, he put the basin in the refrigerator for refrigerated marinating.

While playing, he muttered:
"No matter what kind of meat is marinated, it's best to put it in the refrigerator, so that it tastes better and tastes better."

Lin Xu marinated his fish as well, and put it in the refrigerator as well.

Taking advantage of the time to pickle the fish, Qiu Yaozu brought over the prepared lettuce and said with a smile:

"The next step is to prepare the decorations in the Cuizhu Yuhua, which is the origin of the name Cuizhu."

He cut off the two ends of the lettuce, then picked up a ball digger, inserted it through the cut, made a quick turn, and then took out the ball digger, and a beautiful emerald green ball was ready.

Shen Jiayue, who was shooting the video, immediately opened her mouth wide.

Wow Kaka, this spoon works so well, I have to buy a set later, so I can pretend to be the master of the state banquet?

Well, when it’s time to cook for Dundun, first crush the pork liver into mud, and then use this kind of spoon to scoop it into balls, just like Haagen-Dazs, it will definitely surprise the little guy.

Thinking of her son's shocked expression, Shen Jiayue was eager to try, wishing to start now.

In front of the camera, Lin Xu looked at the small ball that Qiu Yaozu dug out, and his expression was a little surprised:
"I thought that the experts used a kitchen knife to cut the spherical ingredients. So you also use a ball scoop."

Qiu Yaozu smiled:

"Tools are made to be used by people. I not only use ball diggers, but also air fryers, electric pressure cookers, microwave ovens and ovens. There are convenient tools that I don't need, but I have to use stupid methods. That's not a master, but a trust ball .”

Lin Xu: "..."

Your words can directly scold the group of classical cooking schools that pursue craftsmanship and ancient methods and pursue originalism everywhere.

But... good scolding!

Those who talk about ancient methods every day should really be scolded.

Porridge should be cooked in the ancient way, steamed rice should be steamed in the ancient way, dim sum should be made in the ancient way, and even pots and pans are handmade in pursuit of the ancient method.

No matter what it is, as long as it is labeled with the word "old method", it is basic that the price doubles.

But someone was fooled and was willing to be a leek.

Lin Xu thinks that at this rate, it is not surprising that there will be leek-cut products such as ancient toilet paper or ancient diapers someday.

Qiu Yaozu dug out twenty lettuce balls and put them all into the bowl.

Then he picked up a piece of lettuce, removed the outer skin, cut the big end into a cube, then cut off a few corners of the cube, then changed a small carving knife, carved it along the side of the cube, and bit by bit the inside Scoop out the lettuce.

Lin Xu looked a little confused:

"Cuber, what are you doing?"

"I carve a hydrangea for decoration on the fish's mouth, has Xiaoxu learned how to carve this kind of hollow food?"

Lin Xu shook his head, he is really not proficient in sculpture.

As Qiu Yaozu continued to carve, the hydrangea gradually took shape.

This hydrangea is not only a polyhedron, but also has several layers. When carving the outside, Qiu Yaozu had already carved out several layers inside.

The last piece of lettuce is carved out and the whole hydrangea is fully revealed.

The hydrangea is a polyhedron composed of lettuce, inside is a smaller polyhedron, and the innermost part of the polyhedron is a carved ball.

Through two barriers, he can carve the innermost lettuce ball into a decent shape. This kind of knife skills allowed Lin Xu to see the awesomeness of the Huaiyang cuisine master.

This can no longer be described by technology, it is pure art.

And it's flawless technology.

In his 70s, with a carving knife that is not as long as a finger, and a piece of lettuce that looks like leftovers, he actually made an artistic hydrangea.

He really deserves to be the master of the state banquet. Even if the sculptor sees him, he can't help calling him teacher.

After Qiu Yaozu finished carving, he even shook his head towards the camera:
"It's really old. I used to be able to carve the lettuce balls inside into bells, but now my hands are shaking badly. Netizens can just take a look at it."

Lin Xu smiled wryly, just now he scolded those who pursue ancient methods as Xinqiu, and now he slapped the half-popular internet celebrity chef in the face again.

As far as this hand-carving skill is concerned, 99% of people who teach cooking online, whether they are Internet celebrities or chefs, cannot do it.

This is to carve the ball in the middle into a bell... You must force netizens to kneel down to watch the video, right?
After Qiu Yaozu showed his skills, he carved the other end of the lettuce into a smaller cube.

It looks like the base of a hydrangea.

Qiu Yaozu said:
"When decorating, the lower bottom bracket is stuffed into the fish's mouth, and the hydrangea is exposed outside. It looks beautiful and can win the prize."

After speaking, he looked at Lin Xu and asked curiously:
"How is Xiaoxu's carving skills? Why don't you take advantage of this skill to practice your hands?"

Of course Lin Xu couldn't refuse.

He quickly exchanged the points for the hollow carving technique, cut a section of lettuce, and carved a hydrangea as well.

With the blessing of techniques, he originally wanted to carve the ball into a bell, but felt that it was unethical to do so, so he gave up the idea.

If it's senior brothers and the others' limelight, then steal it. Anyway, it's nothing to steal the limelight.

But Qiu Yaozu is an elder, and he is older than his master, so it would be inappropriate to steal the limelight, so he restrained himself a bit, and rubbed his slightly sore wrist after carving:

"Uncle Qiu's carving skills really make me ashamed. During this period of time, I have to do a surprise training, trying to carve the ball into a bell, and reproduce the style of creating this dish when you were young."

When Qiu Yaozu heard this, his face was full of smiles:
"Good boy, remember to show me when you finish practicing, I'm really afraid that this skill will be lost."

Not far away, Zhuang Yizhou and the others were a little flustered at first, thinking that their knife skills were already very good, but at this moment, they felt as if they had been slapped awake.

Basic skills, no matter when you can't let go!
After finishing the balls and hydrangeas, Qiu Yaozu didn't stop, put the frying pan on the shelf, add water to the pan, turn the heat to the maximum, and start boiling the water.

Lin Xu turned on the stove next to him, and followed suit.

The water boiled, Qiu Yaozu added a spoonful of salt and a tablespoon of peanut oil into the pot.

Give it a stir with a spoon and pour in the lettuce balls to blanch.

Raw lettuce has a peculiar smell, so blanching it with hot water can not only remove the peculiar smell, but also make the lettuce more emerald green, which is more in line with the word "Cuizhu" in the name of the dish.

The lettuce balls should not be too hot, and they can be fished out after they all become emerald green.

The lettuce balls need to be too cold, but cold water cannot be used. Cold water will make the lettuce balls rotten, affecting the appearance and final taste.

As Qiu Yaozu said, he put the colander on the oil drum, and then used another spoon to scoop up the cooked peanut oil next to it and pour it over.

Cooling the lettuce with oil can effectively prevent the lettuce from becoming rotten, and it can also make the color more beautiful.

Lin Xu didn't expect to be able to cool down the food like this, so he learned it.

Learning how to cook with a master chef, you can really learn the craft.

After the lettuce cools down, put it in a bowl for later use.

At this moment, there is a layer of cooked peanut oil on the surface of the lettuce, so it will not become rotten and soft.

Lin Xu prepared the lettuce balls as he did, and then prepared a small bowl of dry starch and put it in the basin, and added a handful of low-gluten flour for crisping.

Stir well, and the dry powder for frying fish is ready.

Take a bowl, beat two egg whites, put a little salt in the egg whites, stir them with chopsticks, but don't stir them completely, but let the egg whites work hard to increase the viscosity of the egg whites.

Ready, Qiu Yaozu brought over the marinated fish in the refrigerator.

At this time, the fish looks a little moist. Under the effect of low temperature, the onion and ginger water has basically been absorbed by the fish.

In culinary terms, the sauce "eats" into the fish.

You can prepare for the next step.

Put the oil pan on the shelf, add half a pot of peanut oil to the pan, and fire it up.

Taking advantage of this time, Qiu Yaozu took the egg white and poured it evenly on the fish.

Then spread it evenly with your hands, and spread the egg white all over the fish head, fish tail and the gaps of the fish knife, so that the fish is covered with sticky egg white.

After spreading evenly, put the fish meat into the prepared dry powder, so that the surface is covered with dry powder.

Hang it up and shake it a few times to shake off the excess dry powder to prevent it from being mushy in the pan during frying, which will affect the final taste and appearance.

The firepower of the professional stove is strong, and the oil temperature in the pot will rise soon after the powder is hung.

Qiu Yaozu held the whole piece of fish and said to Lin Xu:

"Cuizhu fish flower is divided into three layers. This piece of complete fish is the bottom layer. When frying, it needs to be connected end to end to form a circular ring."

After speaking, he lifted the fish, dipped some egg white on the head, and pinched the skin of the fish together, turning the fish over to form a ring shape.

After the shape is fixed, it is carefully put into the oil pan.

Lin Xu understood now:

"So, before separating the fish meat, the big fish meat is the middle layer, and the small fish meat is the top layer?"

Qiu Yaozu nodded:
"When the fish is fried, the skin of the fish shrinks, and it will turn over, so that when stacked from small to large, it can be placed in the shape of a flower... This is the creative idea of ​​Cuizhu Fish Flower. According to this routine, it can be Make Cuizhu fish dices, Cuizhu fish fillets, Cuizhu fish sticks, Cuizhu flower clusters... as long as you have enough imagination, similar dishes can be made smoothly."

If it is said that the cross talk actors finally fight for culture, then the chef finally fights for imagination.

Technology is endless, but imagination has no boundaries.

As long as you have enough imagination, you can create different dishes.

At this moment, Lin Xu felt enlightened, feeling that he had grasped the true meaning of cooking.

A system prompt sounded in my mind:
"The host accepted the guidance of a retired famous chef, realized the true meaning of cooking, and obtained the perfect fish cooking technique - Cuizhu dish technique. With this technique, all Cuizhu dishes can be prepared. Congratulations to the host."

what?
There is such a good thing?
Just now Lin Xu was thinking about how to get Qiu Yaozu to cook other types of Cuizhu dishes, but he didn't expect the system to reward him with a full set of dishes.

This is so interesting.

The peanut oil in the pot was boiling violently, and the fish was quickly shaped into a standard ring shape.

Qiu Yaozu beat the dry powder that floated out of the pot with a leaker, and then put the remaining fish meat into the pot for frying. After it was shaped, put the fish head and tail.

When putting the fish head, he pulled out the ginger inside to prevent the whole pot of oil from smelling like ginger.

Fry them all once, fry the fish thoroughly, and then serve it out.

After frying, these fish meats become fluffy, and each fish meat stretches straight out, which looks particularly crispy, making people want to take a bite.

But this is not the time to eat fish.

Qiu Yaozu piled up the fish meat, the fluffy appearance really looks like a hydrangea-like green pearl flower.

Then put on the fish head and fish tail to make the fish lie on its back. This shape makes the fish flower in the middle look like it is in the embrace of the fish.

After the shape is arranged, start to make sweet and sour sauce.

Pour out the oil in the pot, use the bottom oil, first fry the onion and ginger, then add tomato paste, sugar, white vinegar and half a teaspoon of salt for frying.

After frying, pour half a spoonful of hot oil into the pan to stimulate the aroma.

Then scoop it with a spoon and pour it on the fish body, head and tail.

During this process, the sound of breathing in the surroundings continued to sound.

The fried fish flower was already very beautiful, but when poured with ruddy sweet and sour sauce, the color and aroma were all there. Everyone was not only greedy, but also stunned by this wonderful idea.

In terms of taste, this should be a squirrel mandarin fish.

But compared with squirrel mandarin fish, its shape has become more beautiful and changeable.

I don't know if the other dishes of Cuizhu Cuisine are also so beautiful, everyone is a little moved, if it is not for the fact that they are still shooting videos at the moment, and Qiu Yaozu is a senior expert, everyone can't help but ask.

After pouring the sweet and sour sauce, Qiu Yaozu used chopsticks to decorate the fish flower with lettuce balls, and then stuffed the carved lettuce hydrangea into the fish's mouth.

Just when everyone thought the modeling was finished, Qiu Yaozu took two smaller cherries and stuffed them into the fish's eyes, and said while stuffing them:
"In the past, people were superstitious and couldn't let the eyes of animals see diners. They were afraid that they would go to the Underworld to sue after remembering it. Therefore, no matter roast suckling pig or this kind of fish, as long as the eyes are exposed, they have to be replaced by other ingredients. Generally, fish are cherries and pigs are cherry tomatoes."

After stuffing it, he cut another section of scallion white, took out the scallion core and cut it into curly filaments, picked up a ball with chopsticks and put it on top of the fish flower, the whole Cuizhu fish flower dish was done.

The ruddy color and graceful shape make people feel like seeing a work of art at a glance.

Lin Xu also made his own fish, and put the two fish together. Shen Jiayue really wanted to turn off the camera at this moment, and rush up to take a big bite before talking.

This fish flower is simply hungry to death.

Qiu Yaozu looked at the emerald fish flower made by Lin Xu, and said with a smile:

"It's really good. It's even more beautiful than what I made in the competition back then. It was the first time I participated in such an important occasion, and I was somewhat nervous."

Lin Xu said:

"You are creating new dishes. I am learning how to draw gourds. Drawing gourds is easy, but not everyone can grow gourds."

Qiu Yaozu smiled:

"Speaking of gourds, there is a dish of gourds, shrimps and crabs in Huaiyang cuisine, which I created by accident. Is Xiaoxu interested in learning it?"

Lin Xu: "..."

You are not satisfied with taking pictures of one dish, do you still want to continue taking pictures?
Needless to say, arrange!

He said immediately:
"I'm so interested, Uncle Qiu, let's do it again when you have some time. As a big man, I have no resistance to cute things. I just want to learn how to cook gourd shrimp and crab from you." .”

"Well, I'll teach you how to do it next time... let's make a video first, what should we do next? Try eating it, right? Girl Yue, come, come, try the delicious food made by me or Xiaoxu."

Shen Jiayue thought that the elders were here today, and it wasn't her turn to try it.

Hearing this, he immediately smiled and said:

"You must have cooked it deliciously, Uncle Qiu. You don't need to try it at all."

After setting the camera settings, she came to the workbench, lowered her head and smelled the fresh smell of fish and the tempting smell of sweet and sour sauce, and then swallowed hard:
"It's so fragrant, fragrant and tempting... Uncle Qiu, you cook the dishes so beautifully that I can't even put my chopsticks down. I always feel like I'm destroying a work of art."

"You girl has a really sweet mouth. Eat it. If you think it's delicious, I'll teach Xiao Xu to order other dishes later."

Shen Jiayue's eyes lit up:
"Any other dishes? Thank you Qiu Bo!"

After speaking, she picked up the top piece of fish with her chopsticks and put it on the small plate in front of her, and took a small bite from the plate.

As soon as you enter the mouth, the sweet and sour sweet and sour sauce stimulates the taste buds. The sweet and sour sauce is still a little hot, but the more it is like this, the more intense the sweet and sour taste.

Under the sweet and sour sauce is fried fish that is crispy on the outside and tender on the inside. When you take a bite, the crispy skin on the outside and the tenderness on the inside form a huge contrast.

This kind of contrast, coupled with the sweet and sour taste of sweet and sour sauce, makes people addicted to it instantly.

"Wow, it's so delicious!"

Shen Jiayue exclaimed, forgot to look at the camera, and continued to eat...

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