Chapter 702: How Does It Feel to Have Your Family’s Secret Skills Used by Others? Qiu Yaozu: I’m so Panicked! 【Please Subscribe】

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

Although they decided to record the video together, it was inappropriate for either of the two old men to do it, because one had to watch while the other did it, and Lin Xu became a bystander when the two of them did it.

The best way is for the two of them to talk to Lin Xu about taking action, which would be more reasonable and show the status of the two old men in the industry.

Lin Xu happened to think so too. He had perfect techniques at his disposal, so he would not be constrained at all in making this dish.

The ingredients he was going to use were prepared. In addition to the mandarin fish, there were also ingredients and condiments such as salt, sugar, light soy sauce, dark soy sauce, white vinegar, onion and ginger, eggs, and tomato sauce.

Just like last time, I started cooking the fish after it was slaughtered and did not take pictures of the process of killing the fish.

The video edited in this way is more neat, and when you buy fish now, the store will basically help butcher it properly, so you don’t have to go home and slaughter it in a hurry.

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

This not only prevents insufficient storage space during the recording process, but also prevents the loss of video files caused by memory card damage by saving them separately.

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

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

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

Dundun agreed and continued eating.

Guo Xinghai next to him was holding his mobile phone and 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 elders' birthday banquet. His skill shocked everyone and made all the elderly and children at home full of praise.

Especially the Xiaoshou peaches with various fillings are full of surprises when everyone eats them.

"Congratulations to Wei Qian for bringing home a beautiful woman. Do you walk with your head held high in your hometown?"

Guo Xinghai often heard people talk about being urged to get married by their elders. Now that Wei Qian's single problem has been solved, the elders should be very happy.

Wei Gan said:

"My grandma was super happy. When she saw Tiantian, she stuffed her with a red envelope worth 20,000 yuan. My parents and elders in the family also gave me red envelopes and praised me for my abilities. It was the first time in these years that I felt so proud at home. "

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

Many elders, especially those in the north, feel that the girl eats just a little bit of rice like a chicken pecking at rice, and she is so skinny that she does not look like an adult at all.

To live a good life, you need a solid-eyed girl like Tiantian who can eat and drink without being pretentious and can say whatever she wants.

Wei Qian's family has been butchering pigs for decades. Everyone in the family is quite big, and Song Tiantian fits in well. Especially since the family uses big bowls for meals and dishes are all small pots, Song Tiantian has really found her home. a feeling of.

Zhuang Yizhou sent a message saying:

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

Lin Xu was going 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.

"Go back in the next two days. It won't delay Lin Xu's return to his hometown."

While they were chatting, Shen Jiayue finished eating the gourd, shrimp and crab, quickly walked behind the camera, adjusted the aperture and other values, and then made an OK gesture to Lin Xu:

"start!"

After saying that, she pressed the record button, and Chen Yan and Hao Qingfeng also turned on the record buttons on the other two cameras and began to take pictures of the lychee fish.

Lychee fish is a traditional famous dish in Huaiyang cuisine. The cooking method is somewhat similar to Cuizhu fish flower. The fish meat is removed and a cross knife is made on the fish meat.

But the difference is that the Cuizhu fish flowers can be pickled after being cut, while the lychee fish needs to be cut into thin slices before cutting.

"Hello everyone, my name is Lin Xu. Today I am photographing a classic Huaiyang dish - lychee fish with Uncle Qiu and Uncle Guo."

After a simple opening remarks, Lin Xu prepared the ingredients and ingredients and started making them.

First cut off the meat from the mandarin fish, then remove the ribs and prepare to modify the knife.

But before changing the knife, he held the knife horizontally and sliced ​​off the thick part of the fish, so that the meat on the fish became uniformly thin and thick.

When Qiu Yaozu saw this, he said with a slightly surprised expression:

"I was thinking about reminding Xiaoxu just now, but I didn't expect that he actually knew."

Guo Jichang smiled:

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

"It's simple to say, it's to make the flower knife cut out closer to the real lychee... The pattern of the lychee is relatively shallow. If the flower knife is directly applied to the fish meat, the pattern of the dish will be too deep and not like the real lychee, so the meat must be sliced If it is thinner, the pattern will be shallow, and the dishes will naturally look more like lychees."

The dish of lychee fish requires a shallow knife, but when cutting the fish, the depth should be close to the fish skin, so that the fish can have a natural curling effect.

Lychee fish uses this characteristic to heat small pieces of fish and roll them up to form small balls.

This shape, coupled with the knife flowers on the outside, and then coloring, will become the shape of lychee.

If you want the pattern to be shallow and the knife pattern to be close to the fish skin, the only thing you can do 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 remove half of the fish fillet, leaving only a thin layer of fish skin and fish meat. Isn't this deceptive?

But Huaiyang cuisine is never aimed at filling 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 filleted the fish, he began to make cross cuts on the fish.

Guo Jichang said:

"Xiao Xu's knife skills are better than ours back then."

"No, such a good kid is not my apprentice. I'm so jealous."

The two of them chatted as if they were doing cross talk, and when Lin Xu finished playing the flower knife, it was time for the next step.

Lin Xu changed to a small knife and cut the chopped fish into round slices about four centimeters in diameter.

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

Speaking of the previous flower knife, anyone who knows the art knows to slice the thick part of the meat.

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

However, in fact, the fish should be cut into round slices.

In this way, the fish skin will shrink and be completely rolled into a standard round ball instead of a triangular shape.

"Even many Huaiyang cuisine chefs don't know this trick. Xiaoxu has now learned the essence of your Huaiyang cuisine. Lao Qiu, what do you think now?"

Guo Jichang's face was full of gloating.

I originally wanted to steal another cuisine's house quietly before everyone gathered in the capital, but I didn't expect that Qiu Yaozu, who was guarding Lin Xu every day, would be robbed.

He even knows how to cut fish fillets into rounds. Needless to say, this must have been taught by an old master.

Facing Guo Jichang's gloating, Qiu Yaozu coughed dryly:

"Xiao Xu is very talented. It's normal to know this. Besides, Xiao Xu is not an outsider. He is the honorary consultant of our Huaiyang Cuisine Research Association. It would be strange if he doesn't know this."

At this point, all he could do was drag Lin Xu into the Huaiyang Cuisine group and make him one of his own.

Guo Jichang originally wanted to hear the old man scold Lao Gao, but he didn't expect that his mind would change so quickly, and he immediately labeled Lin Xu as the honorary consultant of the Huaiyang Cuisine Research Association.

No, Huaiyang cuisine can’t be so cheap.

Lao Guo said:

"What a coincidence. Xiaoxu is also the honorary consultant of our Cantonese Cuisine Research Association. Our two families will cooperate more in the future."

"Cooperate more."

Lin Xu's hand on the side shook and he almost cut his hand.

I just cut a few fish fillets, but how can I become the honorary consultant of the Huaiyang Cuisine Research Association and the Cantonese Cuisine Research Association?

This honor comes too suddenly, right?

Shen Jiayue next to him also blinked curiously.

When did this happen? Why didn’t you know that I slept next to Xu Bao all day long?

Lin Xu cut all the fish fillets, put them in a basin, and marinated them with onion, ginger, light soy sauce, a little dark soy sauce, salt and other condiments.

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

Seeing this step, Qiu Yaozu asked curiously:

"Xiao Xu, what are you doing?"

Lin Xu said while smashing:

"I'm going to teach you how to make a lazy version of lychee fish. Once you learn how to make it, you can also make lychee chicken, lychee duck, lychee shrimp, lychee meat and other dishes that imitate lychee."

Guo Jichang was a little confused. Not only did this kid learn the essence of Huaiyang cuisine, he even created a lazy version of it... Fortunately, he didn't cook Cantonese cuisine today, otherwise he would be the one sweating at this moment.

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

It would be great if Lao Gao were here. He could hold up the microphone and pursue the interview without even answering.

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

"Xiao Xu, who taught you this version of Lychee Fish?"

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

He smashed the fish meat and skin into puree, then roughly cut it into pieces and cut off the skin.

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

Then he cleaned up the fish head and tail with the fish meat removed. The pectoral fins on the fish head were slightly unfolded, the fish mouth opened, and he marinated it with onion and ginger salt water.

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

At about the same time, he set up the oil pan, picked out the green onion and ginger from the fish, sprinkled dry starch on it, and let the dry starch fill all the knives.

When the oil is hot, first put the fish heads and tails in flour and fry them in the pan, then put the round fish with skin into the oil pan and fry them.

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

The fine knives on the surface of the fish gradually open up, and it really looks like the skin of a lychee.

Lin Xu used a slotted spoon to stir the fish so that it could be heated evenly.

Qiu Yaozu had already recovered from the shock and reminded:

“These fish may seem simple when fried, but there are things that need to be paid attention to. The middle of the fish is hollow, and a lot of oil will be wrapped in it. When it is taken out of the pan, it needs to be bumped a few times to prevent excessive oil from starching. "

Lin Xu cooperated and said:

"Thank you, Uncle Qiu, for reminding me."

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

When the surface of the fish turns golden brown and floats on the oil surface, it means the fish has been fried thoroughly.

Lin Xu took out the fish meat with a slotted spoon, shook 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.

After all the fish is fried, put the frying pan aside and replace it with a new frying pan.

Moisten the pot, add a little bit of base oil, heat it up, fry the onion and ginger, take it out, and pour the prepared tomato sauce into it.

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

In fact, you can add sugar color in this step, but in the dishes in the Yangtze River Delta region, there are less opportunities to use sugar color, and most of them use dark soy sauce.

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

When the tomato sauce in the pot is fried and turns into maroon, pour the fried fish together with the fish head and tail, and stir it a few times in the pot so that the surface of the fish is covered with tomato sauce.

Hang everything up, take it out of the pot and put it on a plate.

The lychee fish, which is no different from the lychee, is placed in the middle and piled into a small pile. The fish head is placed in the front and the fish tail is placed in 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 and opened her mouth wide enough to stuff an egg.

She had been looking forward to eating grape fish, but she didn't expect that she would become a fan of this lychee fish before she saw it.

This isn't fish at all, it's just a small pile of overripe lychees placed on the plate.

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

Qiu Yaozu sighed:

"It really feels like I'm back when I was a kid, watching the elders in my family cooking this dish. It's exactly the same way, and it's deep-fried and seasoned with sauce. The presentation is really amazing."

The spherical fish meat is covered with maroon sweet and sour sauce, and the fine patterns are looming, just like real lychees.

Guo Jichang was not in the mood to tease Lao Qiu at this time, because Lin Xu could cook the unpopular dishes of Huaiyang cuisine so vividly, and he should be very comfortable cooking Cantonese cuisine later.

If I had known that I would meet such an apprentice on Yingchun Street, I should have used the loan to buy a shop on Yingchun Street. Unfortunately, it was a bargain for that bastard Lao Gao.

No wonder he didn't even hold an apprenticeship ceremony, he must be afraid that everyone would steal 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 mashed fish meat that he had pounded before and started making a simplified version of lychee fish.

By now the fish had been marinated and flavorful, so he cut some minced water chestnuts into it and added some soaked sweet potato starch.

Catch and mix evenly so that the fish meat is thoroughly cooked.

After doing this, take out a pack of red crispy nuggets from the cupboard.

This is a fermented granule made from red yeast rice flour and flour. It functions like bread crumbs and is used to color fried foods.

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

"It turns out it's meant to be fried into meatballs. No wonder it's so simple. You can wrap any kind of meat filling in these red crispy bits and put it in a pot for frying."

People who have been working in the kitchen all their lives reacted instantly when they saw Lin Xu's move.

Guo Jichang smiled and said:

"Xiao Xu's adjustment like this can really reduce the difficulty of the lychee fish. You can use whatever meat you want to make the stuffing. You just need to coat the surface with these red crispy bits. How simple."

For most people, the motivation for trying cooking is not how delicious the food is, but how good it looks.

In my spare time on weekends, I made a great-looking dish with a little effort. Not only did it attract praise from my family, but I even posted it online and received a lot of likes.

I believe many people would be willing to try this kind of dish.

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

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

Although it is still raw at this moment, because the red crispy grains are relatively bright in color, it looks even closer to real lychees than the freshly cooked lychee fish.

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

You need to learn how to sell such good-looking dishes, and don’t let the group of sisters turn into a group of licking dogs!

After everything was done, Lin Xu set up the oil pan, heated it to 50% heat again, and started frying.

Although these steps may seem complicated, they are actually just ordinary croquettes, so you don’t need to think too much at all.

If you want to have a fruity taste, it's easy. Just replace the water chestnuts with green apples or pears. The fried fish will be sour and sweet, giving you the feeling of eating fruit.

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

When I put it on the plate, I immediately compared the original lychee fish to a pirated version.

"Wow, I have to buy a big pack of these red crispy nuggets. It's the driving force behind my cooking skills!"

Shen Jiayue stared directly at the fried simplified version of lychee fish, and her mind was filled with images of her family and friends praising her after it was cooked.

If this was made in an air fryer, hum, wouldn’t it be equivalent to creating a new genre of air fryer dishes?

"The two dishes of lychee fish have been prepared. Uncle Qiu and Uncle Guo, please help me taste them and point out the shortcomings and shortcomings."

After making it, the next step is to taste it.

Lin Xu took a packet of tomato sauce and squeezed it into a small plate, and paired it with the simplified version of lychee fish.

Qiu Yaozu sat down and picked up a genuine lychee fish with chopsticks. He first looked at the pattern on the surface and then put it into his mouth to taste.

The first thing that hits your mouth is the sweet and sour taste of the sweet and sour sauce, and then you get the crispy texture when you bite into it.

Lychee fish is hollow, with tender fish meat and soft and glutinous skin inside. It is very enjoyable and delicious to chew.

"It's really good, very perfect... Lao Guo, what do you think of this counterfeit?"

Guo Jichang said:

"I originally thought it was just superficial, but I didn't expect to eat it with tomato sauce. It tastes really good. The fish inside is also tender and delicious. I think this dish is really suitable for novices. Xiaoxu's idea is too good. Absolutely."

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

"These are all trivial tricks, just a trick."

Although he said that, after the tasting and filming, Shen Jiayue and Chen Yan rushed over and started to taste the simplified version of lychee fish.

The genuine method is too complicated, and it can be dissuading at first glance.

Relatively speaking, this beautiful-looking lychee meatball is more suitable for novices.

Shen Jiayue seemed to see everyone's admiring looks, and Chen Yan also seemed to hear her mother-in-law's praise...

Well, you must learn it!

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