City: God-level food system

"If I had known, I shouldn't have come to this troubled water!" Lu

Jinyang said secretly in his heart.

But he also knew that it was too late to regret it.

He, Lu Jinyang, had no other way but to fight.

Moreover, he will not necessarily lose!

Although his knife skills are good, this does not mean that his cooking skills are also good.

What's more, the two of them are still trying to make Su cuisine.

With a fixed mind in his heart, Lu Jinyang said to He Bufan

, "Come on!" "

Let me see your cooking skills!"

Immediately, the two walked into the kitchen.

Since there is no ready-made mandarin fish in the store, why not ask one of the cooks to buy it.

Half an hour later, the cook bought two live mandarin fish.

He Bufan said to Lu Jinyang, "Master Lu, please

!" Lu Jinyang directly grabbed one of the fish, and said lightly

, "I won't show mercy!"

After speaking, Lu Jinyang

began to deal with his mandarin fish.

And He Bufan grabbed the remaining mandarin fish and began to deal with it.

Mandarin fish are treated differently than other fish.

The spines of the spinous fins of its dorsal and fins, if they puncture the skin, can cause redness, swelling and discomfort.

Therefore, when handling it, you should be especially careful to avoid being pricked in the hand.

Rinse the mandarin fish after removing the scales and gutts to leave the mandarin fish flowers.

Cut off the head of the fish along the back of the gills, and then cut down the back of the fish to slice two pieces of meat on the back of the abdomen.

Cut off the large spines on the back and paste the large intercostal spines in the lower abdomen of the meat slices.

Two large pieces of fish meat on the belly and back, first slice horizontally and bevelly, and then cut vertically.

However, be careful not to cut the skin of the fish.

Cut the head of the fish from the middle and smash it with a knife a few times on the back and neck so that the head can be flat and cocked.

Add salt and cooking wine to the fish, add shredded ginger and marinate for half an hour.

Then remove the ginger shreds, spread the egg yolk evenly over the fish, and sprinkle with cornstarch.

Repeat twice so that the fish is evenly coated with a thick layer of cornstarch.

Add sugar, vinegar, salt, wine, tomato paste, and cornstarch to the bowl.

Then add an appropriate amount of water to make a sweet and sour sauce.

Heat the oil in the pot until the oil temperature is seven or eight percent hot, and there is a slight green smoke.

Place the fish in the pan, keeping the skin facing inside and the flesh facing outward.

When the flesh of the fish is turned out into a flower roll, carry the tail of the fish and pour hot oil all the way onto the fish.

Drizzle until the fish is cooked through.

Scoop up the fish, let it cool and fry it again again.

Finally, the fish head is fried.

Put the fried fish on a plate, and lay some diced cooked bamboo shoots, diced shiitake mushrooms, shrimps, and green beans under the fish.

Add the sweet and sour sauce to a pan of wide oil, and when it is thickened, pour it over the fish while it is hot.

Then use green beans to fill the eyes of the fish, and sprinkle a handful of cooked pine nuts on the fish.

A squirrel mandarin fish, that's it!

On the other hand, Lu Jinyang's work is also in the finishing stage.

When his squirrel mandarin fish is finished.

Lu Jinyang also took a special look at He Bufan's share.

Although both of them make squirrel mandarin fish, their methods are completely different.

Then, the two squirrel mandarin fish were carried out by two cooks.

Outside the kitchen, everyone saw two squirrel cinnamon fish appear, and quickly surrounded them.

These two squirrel cinnamon fish are golden in color, although the shape is different, but they also exude a faint aroma.

Everyone nodded, and the color words in the color fragrance were done in both works.

Then, someone took the chopsticks and started to try it.

Gently pick up a small piece of fish, dip it in a little sweet and sour sauce and put it in your mouth.

Suddenly, a sweet and sour taste came out.

Chew it carefully in your mouth, the fish is crispy on the outside and fluffy on the inside, fragrant and delicious.

Coupled with the sweet and sour taste, the two complement each other and are endlessly evocative.

That's the charm of the squirrel mandarin fish.