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

Chapter 702 How does it feel to be used by others?Qiu Yaozu: I panicked! 【Subscribe】

"Xiao Xu, prepare, we two will watch you do it."

Although they decided to record the video together, it was not suitable for the two elderly people to do it, because one had to watch while the other did it, and Lin Xu became a bystander when they did it.

The best way is for the two of them to say that Lin Xu will do it. This is a more reasonable way to shoot, and it can also show the status of the two old people in the circle.

Lin Xu happened to think the same way. He has the perfect technique in his hands, and he will not be restrained in cooking this dish.

The ingredients he will use are well prepared. In addition to the mandarin fish, there are salt, sugar, light soy sauce, dark soy sauce, white vinegar, onion ginger, eggs, tomato sauce and other ingredients and condiments.

Same as last time, the fish was slaughtered and then started, and the process of killing fish was not photographed.

The video edited in this way is more neat, and when buying fish now, the store will basically help butcher it properly, and there will be no situation where you have to go home and slaughter in a hurry.

After getting ready, Hao Qingfeng also changed the memory cards of several cameras.

This can not only prevent insufficient storage space during the recording process, but also save it separately, and also prevent the loss of video files caused by damage to the memory card.

Shen Jiayue picked up the last small gourd, put it into her mouth, and ate it.

While eating, he said to Dundun who was eating shrimp next to him:

"There are seasonings in this little gourd, so you can't eat it, so you can just eat the shrimps, and I'll cook something delicious for you when you go back after shooting the video."

Dundun agreed and continued to eat.

Guo Xinghai next to him was holding a mobile phone, chatting with Wei Qian, Zhuang Yizhou, Huo Yifan and others in the group.

Wei Qian took Song Tiantian back to his hometown, and made a huge birthday peach at the elder's birthday banquet, which shocked everyone with his skills, and made all the elderly and children in the family full of praise.

Especially the Xiaoshou Tao with various fillings, which makes everyone full of surprises when eating.

"Congratulations to Wei Qian, you have brought home a beautiful woman, do you walk with your head held high in your hometown?"

Guo Xinghai often hears people talking about being urged to marry by his elders. Now that Wei Gan's single problem has been resolved, the elders should be very happy.

Wei Qian said:

"My grandma was very happy. When she saw Tiantian, she stuffed a red envelope worth 2 yuan. My parents and elders also gave red envelopes, and praised me for my ability. This is the first time in these years that I am so elated at home. "

Song Tiantian is down-to-earth and unpretentious. Although she is big and edible, in the eyes of her elders, this is the performance of a good girl.

Many elders, especially those in the north, feel that the girl eats a little food like chickens pecking at rice, and she is so skinny that she doesn't look like an adult at all.

To live, you have to be a solid-eyed girl like Tiantian who can eat and drink without being pretentious, and who can say anything.

Wei Gan's family has been killing pigs for decades, and everyone in the family is quite big, but Song Tiantian is a good fit, especially because the family eats in big bowls and the dishes are in small pots, so Song Tiantian really found a home a feeling of.

Zhuang Yizhou sent a message saying:

"Don't forget to come back, the back kitchen is still waiting for you to support the scene."

Lin Xu went back on the weekend, and Wei Qian had to come back before then, otherwise there would be a management gap in Lin Ji's kitchen.

"I'll go back in these two days, and it won't delay Lin Xu's return to his hometown."

While they were chatting, Shen Jiayue finished eating gourd shrimp and crab, walked quickly to the back of the camera, adjusted the aperture and other values, and then gestured OK to Lin Xu:
"start!"

After she finished speaking, she pressed the record button, and Chen Yan and Hao Qingfeng also turned on the video buttons of the other two cameras to start filming this lychee fish dish.

Lychee fish is a famous traditional dish in Huaiyang cuisine. The cooking method is a bit similar to Cuizhu fish flower. The fish is picked out and a cross knife is cut on the fish.

But the difference is that Cuizhu fish flakes can be marinated after they have been knifed, while litchi fish needs to be re-sliced ​​after being knifed, and the fish meat needs to be thinly sliced ​​before being knifed.

"Hi everyone, I'm Lin Xu. Today, I'm shooting a classic Huaiyang famous dish - lychee fish" with Uncle Qiu and Guobo.

After the simple opening remarks, Lin Xu prepared the ingredients and ingredients to be used, and then started to make.

First remove the flesh from the mandarin fish, and then remove the spines to prepare for the knife.

But before changing the knife, he turned the knife horizontally and sliced ​​off the thick part of the meat, so that the meat on the fish became uniform in thickness.

Seeing this, Qiu Yaozu said with a slightly surprised expression:
"Just now I was thinking about reminding Xiaoxu, but I didn't expect him to know."

Guo Jichang smiled:

"Then Lao Qiu, tell me why you have to take such a step."

"It's simple to say, it's for the purpose of making the knife closer to real lychees...the pattern of lychee is relatively shallow, if you directly cut the fish with a knife, the pattern of the dish will be too deep, not like real lychee, so you need to cut the meat If it is thinner, the patterns will be shallower, and the dishes will naturally look more like lychee."

The dish of lychee fish requires a shallow knife, but when the fish is knifed, the depth should be close to the skin of the fish, so that the fish can appear naturally curly.

Lychee fish uses this feature to roll up small pieces of fish meat to form small balls.

This kind of shape is matched with the knife flower on the outside, and then colored, it will become the shape of lychee.

But if you want to make the knife flower close to the fish skin while the pattern is light, the only way to do it is to thin the fish meat.

Don't look at this small gesture, but it is a sign that distinguishes orthodox Huaiyang cuisine chefs from wild Huaiyang cuisine chefs.

Most people think that when customers come to eat, they go up and cut off half of the fish fillets, leaving only a thin layer of fish skin and fish meat. Isn't this a scam?
But Huaiyang cuisine never aims to fill the stomach.

Huaiyang Cuisine conveys culture, inheritance, and the art of cooking.

The lychee fish, which looks very similar to lychees, is the most intuitive artistic expression.

After Lin Xu took off the fish meat, he began to cut the fish meat with a cross knife.

Guo Jichang said:
"Xiao Xu's knife skills are better than ours at that time."

"That's right, such a good child is not my apprentice, I'm so jealous."

The two chatted like a cross talk, and when Lin Xu finished the flower knife, they came to the next step.

Lin Xu changed to a small knife, and cut the fish with a knife into round slices with a diameter of about four centimeters.

Seeing this, Qiu Yaozu and Guo Jichang looked at each other, and they both saw shock in each other's eyes.

Speaking of the previous flower knives, anyone who knows how to do it knows to slice the thick part.

But most chefs only know this. In the next step, many people will directly change the knife into a triangle, so that the fish will shrink and form a shape that looks close to a ball.

In fact, however, the fish should have been sliced ​​into rounds.

In this way, the fish skin shrinks, and it will be completely rolled into a standard ball, instead of the four-shaped shape of a triangle.

"This trick, even many Huaiyang cuisine masters don't know, Xiaoxu has learned the essence of your Huaiyang cuisine, Lao Qiu, what do you think now?"

Guo Jichang's face was full of gloating.

Originally, he wanted to take advantage of the absence of everyone in the capital and secretly steal other cuisines' homes, but he didn't expect Qiu Yaozu, who guarded Lin Xu every day, to be stolen.

He even knows how to cut fish fillets into rounds. Needless to say, he must have been taught by Lao Gao.

Facing Guo Jichang's schadenfreude, Qiu Yaozu coughed dryly:
"Xiao Xu is very talented, so it's normal to know this. Besides, Xiao Xu is not an outsider. He is an honorary consultant of our Huaiyang Cuisine Research Association. It's strange that he doesn't know this."

Now that things have happened, they can only grit their teeth and pull Lin Xu into the Huaiyang cuisine group, making him one of their own.

Guo Jichang originally wanted to hear the old man scolding Lao Gao, but he didn't expect him to think so quickly, and immediately gave Lin Xu the title of honorary consultant of the Huaiyang Cuisine Research Association.

No, Huaiyang cuisine cannot be so cheap.

Lao Guo said:

"What a coincidence, Xiao Xu is also an honorary advisor of our Cantonese Cuisine Research Association. We will cooperate more in the future."

"Cooperate a lot."

Lin Xu on the side trembled and almost cut his hand.

I just cut a few fish fillets, how did I become an honorary advisor of the Huaiyang Cuisine Research Association and the Cantonese Cuisine Research Association?

This honor came too suddenly, right?
Shen Jiayue beside her also blinked curiously.

When did this happen, why didn't I know that I slept next to Xu Bao all day long?
Lin Xu cut up all the fish fillets, put them in a basin, and added condiments such as onion, ginger, light soy sauce, a little dark soy sauce, and salt to marinate.

Then put the cut off scraps and the previously sliced ​​fish on the chopping board, and smash them into a puree with the back of a knife.

Seeing this step, Qiu Yaozu asked curiously:
"Xiao Xu, what are you going to do?"

Lin Xu said while smashing:
"I'm going to teach you how to make a lazy version of lychee fish. After learning, you can also make lychee chicken, lychee duck, lychee shrimp, lychee meat and other dishes that imitate lychee."

Guo Jichang was a little confused. This kid not only learned the essence of Huaiyang cuisine, but even created a lazy version by analogy... Fortunately, he didn't cook Cantonese cuisine today, otherwise he would be the one who wiped his sweat at this time.

He stared at Qiu Yaozu, who was wiping away his sweat as if nothing had happened, and wanted to interview him about his mood at the moment, but he was afraid that this old thing would become angry from embarrassment.

It would be great if Lao Gao was here, he could hold up the microphone and chase after the interview, the kind that can't do without answering.

Qiu Yaozu looked at Lin Xu pretending to be calm and asked:

"Xiao Xu, who taught you this version of lychee fish?"

"I figured it out by myself. The method is very simple, and it is very suitable for netizens to show off their skills at home."

He smashed the flesh and skin of the fish into a mud, and roughly cut it to cut off the skin.

Then put it into a basin, add green onion and ginger water, beat it carefully, then add egg white, light soy sauce, and salt, stir evenly and set aside to marinate.

Then he tidied up the head and tail of the fish from which the flesh had been removed. The pectoral fins on the fish head were slightly spread out, and the mouth of the fish was opened, and they were marinated with scallion and ginger salt water.

Then cut the tail of the fish so that it can stand upright, and marinate it with scallion and ginger salt water.

At about the same time, he set up an oil pan, removed the scallion and ginger from the fish, sprinkled dry starch, and let the dry powder fill all the knives.

When the oil is hot, first put the fish head and tail in powder and fry it in the pan, and then put the round skinned fish meat into the oil pan for frying.

As soon as the fish is out of the pot, it curls up under the action of heat.

And the fine knife flowers on the surface of the fish gradually opened up, which really looked like the skin of a lychee.

Lin Xu stirred it with a colander to make the fish more evenly heated.

Qiu Yaozu had recovered from the shock at this time, he reminded:
"These fish seem simple when they are fried, but there are also points that need attention. The center of the fish is hollow, and a lot of oil will be wrapped in it. When it comes out of the pan, it needs to be bumped a few times to prevent too much oil from hanging. "

Lin Xu cooperated and said:
"Thanks for the reminder, Qiu Bo."

The fish meat is very thin, so it is easy to fry the fish meat into small balls.

When the surface of the fish turns golden brown and floats on the oil surface, it means that the fish is fried through.

Lin Xu fished out the fish with a colander, bumped it several times according to Qiu Yaozu's instructions, put it into the oil control basket next to it, and then started to fry the next pot.

All the fish are fried, put the frying pan aside, and change to another frying pan.

Moisturize the pot, add a little base oil, fry the onion and ginger after heating up, and then pour the prepared tomato sauce into it.

Stir fry the sand, add sugar, white vinegar and a little salt for freshness, continue to stir fry, wait until the tomato sauce is fried into a paste, pour in some dark soy sauce to make the color more ruddy.

In this step, it is also possible to use sugar color, but the dishes in the Yangtze River Delta region rarely use sugar color, and most of them use old soy sauce for coloring.

So Lin Xu also used dark soy sauce according to the tradition.

When the tomato sauce in the pot is fried and the color turns red, pour the fried fish together with the fish head and tail, and turn it in the pot a few times to make the surface of the fish covered with tomato sauce.

Hang them all up and put them on a plate.

The lychee fish, which is no different from lychees, is placed in the middle and piled up in a small pile. The fish head is placed on the front and the fish tail is placed on the back. The fish eyes are stuffed with cherries as usual, and the whole lychee fish dish is officially completed.

Shen Jiayue looked at this dish, her mouth was wide enough to stuff an egg.

She has been looking forward to eating grape fish, but she never thought that before seeing grape fish, she would become a fan of this lychee fish dish.

This is not fish, this is simply a small pile of overripe lychees placed on a plate.

No wonder the masters of Anhui cuisine back then were able to create grape fish based on this dish. The use and research of "shape" in this dish is really to the extreme.

Qiu Yaozu sighed:
"It's really like going back to my childhood and watching the elders at home cook this dish. The method is exactly the same, and the sauce is also fried. This is really amazing."

The surface of the ball-like fish meat is covered with maroon-red sweet and sour sauce, and the fine patterns are looming, just like real lychees.

Guo Jichang is not in the mood to tease Lao Qiu at this time, because Lin Xu can make the unpopular dishes of Huaiyang cuisine so vividly, and he should be very handy when he turns back to Cantonese cuisine.

If I had known that I would meet such an apprentice on Yingchun Street, I should have gone to Yingchun Street to buy a shop with a loan at that time, but unfortunately, the bastard Lao Gao was cheap.

No wonder he didn't even hold the apprenticeship ceremony, he must be afraid that everyone would rob his apprentice.

Looking at this dish, everyone was filled with emotion.

But Lin Xu, the person involved, did not stop at all.

After cleaning the pot, he brought over the smashed fish paste and started to make a simplified version of lychee fish.

Now that the fish meat has been marinated to taste, he chopped some water chestnuts and added it, and added some soaked sweet potato starch.

Grab and mix evenly, so that the fish is thoroughly charged.

When you're done, pull out a packet of red crisps from the cupboard.

This is a fermented granule made of red yeast rice flour and flour, which acts like bread crumbs and is used to color fried food.

Seeing Lin Xu take out the red crisps, Qiu Yaozu immediately understood:

"It turned out that it was going to be fried into balls. No wonder it's simple. Any meat can be wrapped with these red crisps and fried in a pan."

A person who has been busy in the kitchen all his life reacted instantly when he saw Lin Xu's step.

Guo Jichang smiled and said:

"Xiaoxu's adjustment can really reduce the difficulty of lychee fish, and you can use any kind of meat as the stuffing, as long as the surface is coated with these red crispy grains, how simple it is."

For most people, the motivation for trying to cook is not how delicious the dishes are, but how good-looking the dishes are.

In my spare time on weekends, I made a dish with excellent appearance with a little hands-on work, which not only attracted praise from family members, but even posted it on the Internet to get a lot of likes.

This kind of dish, I believe many people are willing to try it.

What's more, the taste of the dishes made in this way will not be bad, after all, it contains fresh mandarin fish meat.

Lin Xu squeezed a ball out with his hands, rolled it in the red crispy kernels, and then placed it on a plate.

Although it is still raw at the moment, but because the color of the red crispy grains is more positive, it looks even closer to real lychee than the freshly made lychee fish.

Shen Jiayue and Chen Yan saw this practice and immediately decided to learn it.

Such a good-looking dish, you have to learn how to do it, and you can't let the sister group become a group of licking dogs!

After everything was done, Lin Xu set up the oil pan, reheated it to [-]% heat, and started frying.

Although these steps may seem complicated, they are actually ordinary croquettes, so there is no need to think too much about them.

If you want a fruity taste, it’s easy, just replace the water chestnut with a green apple or pear, and the fried fish will be sweet and sour, giving you the feeling of eating fruit.

The frying of this dish is also simple, and it is cooked when it floats.

Putting it out on a plate, I immediately compared the genuine lychee fish to a pirated version.

"Wow, I have to buy a big bag of this red crisp, it is the driving force behind my cooking!"

Shen Jiayue stared straight at the simplified version of the fried lychee fish, and her mind was full of images of family and friends praising the finished product.

If this is made in an air fryer, hum, wouldn't it be equivalent to creating a new genre of air fryer dishes!

"Both lychee fish dishes are ready, Uncle Qiu and Guobo, I would like to ask the two of you to comment and point out the shortcomings and deficiencies."

After the production is complete, the next step is to try it out.

Lin Xu brought a pack of tomato sauce and squeezed it into a small plate, pairing it with the simplified version of lychee fish.

Qiu Yaozu sat down, picked up a genuine lychee fish with chopsticks, first observed the flower knife on the surface, and then put it in his mouth to taste.

The first bite is the sweet and sour taste of sweet and sour sauce, and the next bite is the crispy taste.

The lychee fish is hollow, with fresh and tender fish meat and soft and flexible fish skin inside. It is very enjoyable and delicious to chew.

"It's really good, it's perfect... Lao Guo, how is your counterfeit?"

Guo Jichang said:
"At first I thought it was just a show, but I didn't expect to eat it with tomato sauce. It tastes really good. The fish inside is also tender enough and delicious. I think this dish is really suitable for beginners. Xiao Xu's idea is too good. Absolutely."

Lin Xu smiled, then cleaned up the kitchen and said:

"This is all a small trick, just a trick."

Even so, after the tasting and filming, Shen Jiayue and Chen Yan rushed over at the same time and began to taste the simplified version of lychee fish.

The original version is too complicated, and people will be discouraged at first glance.

Relatively speaking, this beautiful lychee ball is more suitable for novices.

Shen Jiayue seemed to have seen everyone's admiring eyes, and Chen Yan also seemed to have heard her mother-in-law's praise...

Well, you must learn your hands!
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(End of this chapter)