Chapter 693 Dundun: I Am Really a Genius! Learn How to Make Emerald Fish Flowers From Qiu Yaozu! 【Please Subscribe】

Emerald fish flower?

Lin Xu was a little surprised when he heard this name, because he had never heard the name of this dish in the list of traditional Huaiyang dishes.

Qiu Yaozu pretended a little at this time:

"This is a dish I created when I was free. It only won a gold medal in the national culinary competition. It's not worth mentioning."

Lin Xu: "..."

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

You are so humble!

But now that this old master has shown his results, as a young man, naturally he can't just listen to it and at least give him a few compliments.

Lin Xu said:

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

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

The fish is easy to prepare. Although there are not many places selling herring in Beijing, you can still buy herring of about three kilograms.

After hanging up the phone, Lin Xucheng said to Che Zi:

"Prepare two herrings of about three kilograms. Mr. Qiu will come to the store in the afternoon and teach me how to make emerald fish flowers. Then you will all follow suit."

When Che Zai heard this, he immediately said:

"I'll order it from the fishmonger now, and I'll make sure it's done right."

Shen Jiayue asked curiously:

"Xubao, what kind of dish is Cuizhu Fish Flower?"

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

"I know that the jade flower is a round flower like a hydrangea, but the fish flower... is the fish made into the shape of the jade flower?"

Zeng Xiaoqi recently studied state banquets and some masters’ dishes, and she knows this dish very well:

"This is a dish from Tongue Three. Although Tongue Three has mixed reviews, some of the dishes are still very good."

After saying that, she used her mobile phone to search for pictures of green pearls, fish and flowers and displayed them around. Chen Yan, Dou Wenjing and others around her were all attracted by the beautiful shape.

"Wow, so beautiful."

"Can I come and try it this afternoon?"

"The video has been aired. Chef Qiu has to cook it once in the show, just to increase the popularity of this dish."

Nowadays, Cuizhu Fish Flower is not popular at all, and not many people even know about it.

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

When Qiu Zhenhua cooks it again, the dish will be all the more popular and topical.

Aunt Sun recently learned how to cook Shoudao and other delicacies from Lin Xu, and her self-confidence is a bit overwhelming. When she just mentioned the Cuizhu Fish Flower, she wanted to learn it too. Anyway, there are always fish at home all year round.

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

The shape of the jade pearl flower is made by cutting a cross flower knife on the fish meat without damaging the fish skin. Only when it is fried in batter will it show a fluffy beauty, just like a real flower.

This kind of knife skills, let alone ordinary housewives, can rarely be achieved by even ordinary chefs.

Forget it, let's just make fried fish nuggets at home.

That's simple, straightforward, and effortless.

After eating, everyone dispersed. Those who were supposed to go to work went to work, and those who were supposed to play mahjong played mahjong. Lao Suntou went to apply for the car. He was not used to driving a fully transparent car and always felt that he would not feel safe without the film.

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

Lao Huang finished two bowls of noodles in a hurry. While lamenting that he had exceeded the standard of carbohydrates today, he was also thinking about the deliciousness of shrimp roe:

"I really didn't expect these small particles to be so fresh. I don't know what the effect would be if they were cooked with matsutake mushrooms, fir fungus, and morels...Brother Lin, let's try it someday?"

Lin Xu would naturally not refuse this kind of thing of trying new dishes:

"Okay, let's give it a try and see how delicious it can be with shrimp roe and Southwest mushrooms."

Downstairs, Chen Yan, who was about to go to work, held Dundun in her arms:

"I was dreaming last night, and you actually scolded me secretly, which made me wake up so angry... Let auntie give you a kiss, otherwise I will ravage you."

Dundun looked at her like she was an idiot.

Do you think this cat has only scolded you in your dreams? In reality, I have scolded you countless times...

Shu Yun on the side smiled and said:

"I read on the Internet that cats will curse when they are a little dissatisfied. If you cause trouble to Dundun every day, wouldn't it be normal for him to scold you?"

Chen Yan rested her chin on Dundun's round head:

"I know, I'm just looking for a reason to ravage it. Hum, when the house is renovated, I'll beat this little guy every day."

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

Because my aunt still has to take care of the baby, how can I have time to touch the kitten... This meow's pregnancy plan was so successful. Fortunately, my aunt was pregnant with the child, otherwise I might have been ravaged for a long time.

Dundun is very happy. Although she has to be ravaged by her aunt from time to time, the light is coming.

Shu Yun snatched Dundun away from Chen Yan's arms:

"If you bully Dundun like this, be careful and he will take revenge when you have a child."

"It dares! I will buy a big wolf dog and tie it up on the rooftop later. If the little fat cat dares to come, I will close the door and let the dog out."

Chen Yan pretended to scare her fiercely, but then realized that this threat could not be realized because it was forbidden to raise large dogs in urban areas. Even small dogs were very troublesome to raise.

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

You don’t have to go out for a walk, and you don’t have to worry about your dog’s barking disturbing the neighbors. It’s worry-free and safe.

Moreover, cats have super strong self-cleaning ability. Even if they don’t take a bath for a year, they will not have any odor on their bodies. But for dogs, if they don’t take a bath for a week in summer, they will have a lot of odor on their bodies.

Chen Yan sighed:

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

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

Hum hum, as long as I don't go, there's nothing you can do to me!

One person and one cat made their own plans. After Chen Yan left, Shu Yun hugged Dundun and said:

"Baby, your aunt is joking. Don't take it seriously. She has bought you a lot of toys. She actually doesn't hate you."

"Meow~~~~"

The kitten naturally knows this, otherwise the aunt's weight may have skyrocketed to 150 pounds.

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

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

Deer tendon should be called deer tendon to be precise. It is a main tendon on a deer's hoof. It is about slightly thicker than a finger and can be stored for a long time after being dried.

Heat the oil in a pan until it is 30% hot. Put the deer tendons in to let them rise.

Oil-haired deer tendon is relatively more fragrant and saves time, but it is relatively more difficult.

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

Take the swollen deer tendons out of the pot. They are still hard and need to be placed in cold water to continue soaking.

This will not only allow the deer tendons to completely swell, but also reduce the fat on the surface of the deer tendons.

After finishing this, Lin Xu started to work on the kitchen.

At 10:40 in the morning, the employees had lunch.

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

He just returned from changing guard in the ginkgo garden today, and his replacement was Zhu Yong.

In the previous lottery, Zhu Yong defeated Zhuang Yizhou and got the opportunity to work a shift. At this moment, he was sharing what he saw and heard in the Ginkgo Garden among the employees.

I heard that Lu Lu also specifically asked for leave to go to the Ginkgo Garden, planning to stay for two days and treat it as a vacation.

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

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

Lu Lu now posted a photo of herself hugging the second prince in the group:

"Hahahaha, this guy is so perverted. It doesn't matter how I hug him and take pictures, but Brother Yong's hair explodes when he touches him, and he doesn't allow same-sex contact at all."

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

"Master Qin's cooking is delicious. It tastes even better than before."

Qin Wei said:

"Learned it from... from those aunts..."

The cooking skills of the master chefs in the back kitchen are slightly different. Qin Wei is better at home cooking and smoky dishes, so going to Ginkgo Garden is just right.

I’ve only been there for two weeks and it’s already been a fruitful experience.

I don’t know what Zhu Yong will gain in these two weeks, but I hope he can also grow.

Lin Xu chose job rotation not only to give everyone a change of environment to improve their cooking skills, but most importantly to gain management experience.

A good chef must not only be able to cook and teach cooking, but also know how to manage and keep the entire kitchen in order, busy and not chaotic. Only in this way can he survive in the industry for a long time.

After the meal, Lin Xu came to the small kitchen and started busy with the preparations for shooting with Shen Jiayue.

Two three-pound herrings have been bought and are swimming in the pool nearby. Lettuce is also prepared, as well as tomato sauce and other ingredients for making sweet and sour sauce.

At 2:30 in the afternoon, after his lunch break, Qiu Yaozu took a car to Linji Food.

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

"Hello, Uncle Qiu, the materials are all ready. Should we start now or wait a while?"

Lin Xu came forward, full of expectations for the new dishes he was going 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 chef practicing cooking. After they are busy, they will practice the dishes and make something to eat."

Upon hearing this, Qiu Yaozu said:

"Since the kitchen is not busy, let's get started and let everyone in the kitchen learn from it. This is a relatively easy dish that requires a little bit of knife skills and is more suitable for young people."

Have a little request?

This dish is very labor-intensive, isn’t it?

Lin Xu silently complained in his heart, then turned to Che Zi and said:

"I would like to inform everyone that I am going to imitate Qiu Bo's Jade Pearl Fish Flower. When I do it later, I will record it simultaneously. Please be quiet and try not to affect the filming of the show."

"Okay 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 thorns. In addition, the fish meat is not as thick as herring, and the flowers produced are not as beautiful as herring, so I insisted on using herring."

Shen Jiayue, who was in charge of filming, asked curiously:

"Uncle Qiu, can I use carp?"

Qiu Yaozu shook his head:

“I don’t recommend it, because the meat of carp is a bit poorer, and it is easy to break with a cross-cut knife. For the most classic dish of sweet and sour carp, a peony knife is used instead of a cross-cut knife. This actually explains the problem. "

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

Qiu Yaozu looked at Lin Xu and said:

"Then let's start preparations. Kill the fish first. I read on the Internet that killing fish is bloody and easy to report, so don't make it into the feature film."

Although he is over 70 years old, Qiu Yaozu keeps up with the trend. Not only does he like to surf the Internet, but he also knows that killing videos can easily be reported.

In fact, this is also a very embarrassing situation for food videos. Without filming the slaughter, netizens accused the stall owners of doing everything, lacking authenticity.

But when the slaughtering process is included, the food is singled out and criticized for being bloody, and there is no respect for the ingredients.

Lin Xu didn't understand these people's strange concerns. Isn't the greatest respect for food just that it's delicious? Do you still have to wear sackcloth and pay filial piety, do three obeisances and nine kowtows?

He fished two herrings out of the pond, and Zhuang Yizhou took one each. They removed the scales, gills and internal organs, and cleaned the fish thoroughly.

After doing this, we officially started to take pictures of this emerald fish flower that had won a gold medal in a cooking competition.

"Hello everyone, my name is Lin Xu. This is the former executive chef of Diaoyutai Building No. 6, and the uncle of the current executive chef Qiu Zhenhua. Qiu Yaozu, the retired state banquet chef... I invited him to come to my studio today. Photographing 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 been interviewed countless times still has a good camera sense.

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

"Hello everyone, I am Qiu Yaozu. I am a colleague of that old naughty master Xiaoxu. The dish I bring to you today is my homemade Cui Zhu Fish Flower. If you like it, you can like it. If you like it, I will tell you some. Chef Gao’s gossipy news.”

Wow!

Lin Xu's mouth twitched when he heard this.

Sure enough, this old man wasn't just here to take pictures of the dishes.

Just because of his words, this episode has already booked the top five hits.

Fans who don't know Master, especially after the vest was taken off last time, caused huge enthusiasm among fans. Now Qiu Yaozu uses Master's gossip as bait, who can stand it?

Even Lin Xu himself wanted to secretly like it and hear what the master's gossip was.

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

Lin Xu originally thought that the old man could just talk, but he didn't expect that he would take action.

But this is fine, you will learn more thoroughly by yourself.

He thought as he held another herring in his hands.

Ancestor Qiu Yao inspected the cleaned fish and then cut off the fish head.

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

Although Qiu Yaozu is very old, he is still very steady when picking up a kitchen knife.

After the fish head was cut off, the reason was explained:

"The fish head cut with a diagonal knife is more suitable for presentation. Bringing the two pectoral fins together will increase the presentation 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, the fish belly has more parts and the back of the fish has less parts. After cutting the fish tail diagonally, trim the fish tail to make it. 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 remove the fishy smell and make it easier to pose.

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

After the head and tail are properly processed, start processing the fish body.

Slice the herring along the backbone and remove the ribs, leaving only the skin on.

Lin Xu looked at Qiu Yaozu's skillful movements and couldn't help but admire:

"Uncle Qiu's knife skills are even better than those of young people. He has been working in the kitchen all his life. His skills are superb."

Qiu Yaozu smiled and waved his hand:

"It has degraded a lot. It's not like when you were young, when you competed with your master and Lao Guo to cut Vince's tofu blindfolded. Now you are no longer at this level."

Cutting tofu while blindfolded?

Were you so big when you were young?

He followed Qiu Yaozu's technique to remove the fish meat, then turned the fish over with the skin side down, and began to cut the fish meat.

This step is also the most difficult part of the whole dish, because if you cut the fish shallowly, the fried flowers will not be pretty enough, and if you cut it deeper, it will easily damage the fish skin. Every time you cut, the blade will be hanging in the air and you will not be able to cut to the bottom.

"Uncle Qiu, what is the distance between the flowers and knives?"

"About four to five millimeters. If it's too small, it will break easily during the explosion process. If it's too big, it won't be easy to explode. It'll also be too heavy to hold up, which will affect its appearance."

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

He pressed the fish meat with one hand and grabbed the kitchen knife with the other hand. The blade flew up and down. Each cut cut into three-quarters of the fish meat. Any further cut would damage the fish skin.

But he was so experienced that he cut the whole piece of fish without even touching the skin.

Cut the fish meat from head to tail at intervals of four millimeters, then adjust the angle and start cutting again. The blade of the knife is at a 90-degree angle to the previous cut, and the interval is also four to five millimeters.

Zhuang Yizhou and the others were so excited that they could cut this kind of flower knife, but an old man in his seventies could still do it, and his speed was not even surpassed by Lin Xu. It must be said that the basic skills of the state banquet chef are solid.

Come to think of it, someone who can compete blindfoldedly with Uncle Gao on how to make Wensi Tofu must have top-notch skills.

If it were someone else who was so blinded and anxious, there would be a high probability that new patients would be added to the hospital's emergency room.

Qiu Yaozu cut both pieces of fish, placed the first piece of fish in a basin, and the second piece of fish on the chopping board. He cut the fish from the second third of the fish to separate the fish.

Lin Xu was surprised:

"Uncle Qiu, why do these half of the fish have to be separated?"

Qiu Yaozu sold it out:

"You'll know later..."

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