Gourmet food starts from the green leather train chef

Chapter 246 The Lord Is Here

Zhou Zhou said with a smile: "The first method is 'steaming', which is to steam the fish first, and then pour it with sweet and sour sauce. Southern approach.

If this method is to use ordinary freshwater fish, it must not exceed one catty, otherwise the freshness of the fish will not be reflected. That's why it is said that "eight taels are considered pretty, nine taels are treasures, and it is barely enough after a catty".

However, this kind of southern cooking method is fine for southerners who eat fine food, but if it is changed to a big man in the north, it will not be enough.

So there is the second "frying method" of the northern school.

This method is to first cut the fish out of the 'squirrel fish flower knife', and then directly deep-fry it until it is almost mature, and then pour it with the sweet and sour sauce made by heating and stir-frying.
The advantage is that the fish meat is crispy and has an excellent taste, and this northern style method does not have high requirements on whether the fish meat is tender enough, even two or three catties of big fish are fine, just enough for the northern men to eat well. "

Zhou Zhou first pinched off the tail fin of the Yellow River carp, chewed it loudly, nodded slightly and said, "That's right, the tail fin was fried in oil. I forgot to hang the sweet and sour sauce on the tail fin, and it was hung very evenly. This alone is something that many chefs can't think of or can't do.

However, this is not considered originality. Master Wang's real strength lies in his unique approach of combining the two schools from the north and the south. "

Grandpa Zhang Zhouxuan followed suit and nodded: "It's steamed first and then drenched. It's really good. I'm afraid this is the only one in China that makes sweet and sour fish."

What are these two guys talking about?

Su Rou had almost finished eating, she was half leaning on the seat rubbing her belly, looking forward to her tomato and egg soup coming to the table,

Listening to the conversation between Zhou Zhou and old master Zhang Zhouxuan, I feel like I'm in the clouds, and the girl who is two feet old can't touch the tail of her braid.

Wang Shenghai smiled lightly: "Master Zhang and Master Zhou are indeed very powerful. Yes, this method was created by Mr. Chen himself. Please advise."

Being seen through his exclusive craftsmanship, he was not nervous at all, on the contrary, he was a little complacent, obviously he had great confidence in his sweet and sour Yellow River carp.

"Yellow River carp is not actually a carp. It is a species of freshwater fish that can grow to a very large size but can still keep the meat fresh and tender.
Therefore, making this kind of fish, whether it is done by the southern school or the northern school, will inevitably have some regrets.

It is indeed very clever that Master Wang is able to 'make a chef according to his material'.

If I read correctly, Master Wang first steamed the fish until it was half mature, and then cut the fish into slices quickly with a knife when the fish was very hot.
This kind of knife method is not the "squirrel fish flower knife", but it is used on six-ripe fish, and the speed is faster, and the knife is frozen in ice. Where the knife passes, the fish is tight on the outside and loose on the inside. When the heat is forced, it will produce fine cracks.

Then Master Wang didn't fry the fish in the oil pan, but poured it in hot oil instead!
In this way, the fresh and tender taste of the inner fish meat is preserved, and at the same time, the outer fish meat is crispy and delicious. The slight cracks caused by the cold knife and the hot fish will make it easier for Master Wang to taste the sauce when pouring it! "

Zhou Zhou said with a smile: "This sweet and sour Yellow River carp is unique in the world, and the method is also unique in the world. It combines both the north and the south. It really deserves to be Master Wang's standing stove dish!"

Wang Shenghai's eyes lit up when he heard it, and he said that his peers are enemies, but if he can get the appreciation of his peers, it would be very happy, and he immediately laughed: "Thank you, Master Zhou, for the compliment, I'm sorry, I'm sorry."

"Hehe." Zhou Zhou glanced at him: "I'm sorry, although your fish has obvious advantages, but the disadvantages are also obvious."

Wang Shenghai's complexion changed: "Why did King Zhou Mian say that? Is there something wrong with eating?"

"It's very wrong"

Zhou Zhou took another piece of fish meat with his chopsticks and put it in his mouth. He shook his head and said, "This sweet and sour carp dish is really good. Even Mr. Zhang didn't seem to have any problems with it."

The old man Zhang Zhouxuan was not happy when he heard it: "Xiao Zhou, who said that I didn't have a problem with eating, I didn't say it, I deliberately left a chance for you to show off. You can figure it out, okay?"

"I know, thank you, old man."

Zhou Zhou laughed.

Grandpa Zhang Zhouxuan laughed loudly: "It's good that you understand, it's good that you understand."

Zhou Zhou laughed and said, "That's fine, I'll just talk about it.

Sweet and sour carp, regardless of the southern style or the northern style, all pay attention to an aftertaste, which is determined by the characteristics of the dish itself.

Sweet and sour is sweet and sour, sweet and sour, bitter, spicy and salty. Of the five tastes in the world, it accounts for two of them.
In addition, the fish meat may be tender or crispy, and various flavors are arranged and combined, so the more you eat, the more fragrant it is, and the aftertaste is lingering.

Master Wang's improved method is indeed a fusion of the essence of the northern and southern schools, retaining the freshness and crispy taste of the fish, but this is where the problem lies.

You first use the steaming method, then open the fish flakes with a cold knife, and then use the oil to drench instead of frying, so that the sweet and sour tastes are fully infused, but ah, does the sweet and sour fish really need to be fully infused? "

Wang Shenghai was taken aback for a moment: "Where did King Zhou Mian start his words? Is it wrong to say that it is completely delicious?

Isn't what our cooks are looking for is that the taste should be thorough and complete? "

Zhou Zhou shook his head: "Of course not!
If Master Wang can ask such a question, it is no wonder that you have not discovered the problem with this sweet and sour carp.

I would like to ask Master Wang, if diners can tell that your carp is completely tasty at the first bite,
So where is the aftertaste? "

"Aftertaste?"

Wang Shenghai was suddenly bewildered.

"The key to sweet and sour carp has never been sweet and sour, but fish.

In other words, diners will feel that the sweet and sour taste is very good when they first eat it, but when the diners eat halfway or later, the enjoyment brought by the sweet and sour taste hitting the taste buds should gradually disappear. At this time, the delicious and crispy fish will replace it. Bring this dish back to its original form”

"So whether it's the southern style steamed first and then the sauce, or the northern style deep-fried and then the sauce, it's actually steamed or deep-fried.

First lock the original taste of the fish, and separate it from the sweet and sour sauce made of sweet and sour. At most, the sauce will borrow some fresh fish to make it taste better.

After the diners have enjoyed the sweet and sour taste with a touch of fresh fish, they can also enjoy the delicious and juicy taste of the southern pie and the thick and crisp meat of the northern pie when they really eat the fish body.

One is not tired of food, and the other is "never tired of eating too much". Everyone gets what they want, and it is for this reason that this sweet and sour fish dish has become a famous dish loved by both the north and the south. "

Speaking of this, Zhou Zhou looked at Wang Shenghai with both admiration and regret: "This is what I called the 'aftertaste'.

Master Chen's fish is determined to forge ahead, and he wants to collect the essence of the north and the south. Of course, this idea is good, and it is probably because of this that Master Sun agreed to you to become a teacher.

But there are gains and losses. Your dish is steamed first and then drizzled. It is more tender than the northern fish, more crispy than the southern fish, and the sweet and sour sauce is fully flavored with the skill of the knife.
But because of this, your dish became too "balanced" and "moderate". As a result, it was older than the sweet and sour fish of the southern school, not fresh enough, and more tender than the sweet and sour fish of the northern school, losing It has a crispy taste.

Your knife skills are really good. After the cold knife blooms, although it is oiled, it will not completely lock the original flavor of the fish like steaming and frying. Where did the flavor go? "

"Old Zhou, is it really okay for you to be so critical of others?"

Su Rou was dumbfounded. She didn't expect Zhou Zhou to be a troll and to spit out a set of truths, and criticize others with a set of tricks?

But does it make sense if you think about it carefully?

She also ate sweet and sour fish in the restaurants under the company. She had tried both the northern and southern schools. Looking back now, Wang Shenghai's fish was indeed as Zhou Zhou said, and had certain advantages over the northern and southern schools. , but also has certain disadvantages.

Moreover, after being told by Zhou Zhou, she seemed to really feel that the dish lacked some aftertaste, and suddenly it became less delicious.
No, is there really something wrong with this dish, or have I been brainwashed by Lao Zhou?That's amazing, I didn't expect that it would be even more terrifying when a chef becomes a gourmet.

Wang Shenghai's eyebrows were twisted into a pimple, he was silent for a long time, and suddenly he fisted Zhou Zhou hastily: "Thank you, Master Zhou, for your guidance.

Thinking back now, when I started my career with this dish, the master once said that the recipes that have been handed down for hundreds of years must have merits, and they cannot be changed casually.

However, the master also said that contemporary chefs should have the spirit of forging ahead, and praised me for doing a very good job.

Now it seems that the master had already had a problem with eating at that time, but the old man was encouraging me."

Zhou Zhou smiled and said: "I actually want to encourage you, although the modification is not perfect, but your sweet and sour carp dish has its own characteristics, so it can't be considered bad.

But since I came to 'serve hard dishes', of course I have to carefully pick out your faults, I hope you don't blame me for being picky. "

Zhou Zhou finished his review and accepted the top-level recipe "Sweet and Sour Yellow River Carp" rewarded by the system with a smile. In the eyes of Wang Shenghai, who didn't know the inside story, this master Zhou was really very personable and unfathomable.

"Don't dare, master Zhou is not picking on faults here. This is pointing at me, and it's too late for me to thank you."

Wang Shenghai said respectfully: "Master Zhou, the pork belly and chicken gizzards I specially selected for delivery should have already been delivered. They are definitely the freshest and best ingredients. Please wait a moment."

After finishing speaking, he turned around to leave, but the old man Zhang Zhouxuan called him back: "Xiao Wang, wait a moment, I have to let you know something.

In my Luweixuan, someone got a perfect score with a dish of 'oil fried double crisp', which can be described as amazing.

I have a student named Cui Zhengshan, who is also known as a genius, very proud, but since he ate Xiao Zhou's fried double crisp, he was convinced and went to X164 to work as a cooking assistant.

This person is Zhou Zhou in front of you."

"Cui Zhengshan"

Wang Shenghai was stunned when he heard that, others would be fine, he had heard of Cui Zhengshan's reputation, although he was a disciple of Mr. Zhang in name, but in fact he was no longer inferior to Mr. Zhang Zhouxuan when it came to cooking. As long as the time came, he would be a national culinary master ah?
Even he was convinced because he ate Zhou Zhou's fried fried double crisp?

Then I heard the old man Zhang Zhouxuan say: "Actually, my old man is also very convinced. He said that this fried oil is crispy, and I am not as good as Xiao Zhou." '

Wang Shenghai was completely dumbfounded.

Mom, I'm not coming, I don't want to bring such a bully!

Grandpa Zhang Zhouxuan said with a smile: "Actually, if you are willing to invite Mr. Sun now, then you don't have to make this oily fried double crisp again, which can save everyone a lot of time."

"That's it"

Wang Shenghai was a little hesitant for a while, but Zhou Zhou is too good at this, not only knows how to taste, but also cooks, he is simply a master of Lu cuisine!

If it's me, can a proud genius like Cui Zhengshan be convinced by a "boiled double crisp"?
It's impossible!

Wang Shenghai shook his head secretly, forget it, he didn't have any malicious intentions, he just wanted to see the master
What is the trouble with myself?

Immediately, I thought of promising Mr. Zhou Zhou and Mr. Zhang Zhouxuan, and going to the master's house to report back. Presumably, no matter how weird the master's temper, he would be willing to meet these two great figures in the industry, right?

"Sheng Hai, what's wrong with you? Have you forgotten that Master once said that even if you are beaten to death, you can't be scared to death?

When did my student Sun Desheng become a wimp? "

The beaded curtain on the door of the private room was lifted, and an old man with white beard and hair walked in. He was dressed in a Tang suit, with a Chinese face, a snub nose, and piercing eyes. It revealed that he was holding two big steel balls in his right hand, and as soon as they were turned, they would make 'crack, clatter' noises non-stop.

Zhou Zhou has also seen several diligent old Xingzun and old men who have all kinds of problems, but this is the first time he has seen such a crooked one.

The old man walked in and out, the big steel ball in his hand was spinning faster and louder, his gaze swept across the faces of Zhou Zhou and the others, and he nodded at old man Zhang Zhouxuan: "No wonder even my eldest disciple is going to be deflated!" Now, so it was you?"

Looking at Zhou Zhou again, he said, "You are the Zhou Zhou who has become famous recently? It's not easy, young man. It's not something anyone can do to be ranked eleventh in the Qinxing Weapons List in a short period of time."

Zhou Zhou laughed and said, "Mr. Sun praised you. In order to be able to meet Mr. Sun, I really had to offend your disciple. Please forgive me, Mr. Sun."

It should be that someone in the store ran to inform Sun Desheng that a colleague came to 'visit'. The old man probably listened to the wall for a while outside.

It was probably because he saw that his eldest disciple was so useless, so he couldn't help but show up.

Su Rou was quite happy, it wasn't easy, she finally saw the true face of Grandmaster Sun, it's just that she is a bit fierce, why keep staring at him?
It is Zhou Zhou and Mr. Zhang Zhouxuan who are looking for trouble, not me
Wang Shenghai's face turned pale from nervousness, and he felt that he was Master Dou E. Didn't I admit defeat yet?
Besides, even if I admit that I am not as skilled as others, it is still a loss to Zhou Zhou and Mr. Zhang who are in full swing at the moment, and it is not a shame.

And even if I admit defeat, I will give you a reward when I turn around. If you refuse to see me, can they still send the pot to your door to challenge?
Even if the two of them have enough status in Qinxing, after all, there is still a difference in seniority.

But you are lucky, you came out by yourself. And you scolded me as soon as you came out, how wronged I am.
(End of this chapter)