Dai Jianli did not leave.

Instead, he went to Xie Baomin and Song Dahai with a playful smile.

I’m about to eat dragon crab.

He couldn't bear to leave.

Guo Weidong sighed, then turned on the range hood and all the special ventilation equipment in the kitchen, which made the smell in the kitchen dissipate a lot.

He looked at the boiling fish made by Dai Jianli and said to Lin Xu:

"Although that piece of shit is as troublesome as your senior brother, the craftsmanship is still good. Try this boiled fish, it should taste very good."

The fat in the basin is no longer boiling at this time.

The oil is red and exudes an attractive spicy flavor.

The taste alone is very tempting.

Lin Xu felt that it was so refreshing to have such a portion of boiled fish, a small bowl of rice and a bottle of iced Coke when she was in school.

It's a pity that I don't play basketball now, so my appetite has dropped a lot.

Sometimes I don’t even eat as much as my own baby Shen.

Picking up a pair of disposable tachyons from the nearby shelf, Lin Xu turned over the fish fillets soaked in oil in the basin, and the fragrance filled the air again.

Sichuan cuisine is quite interesting.

There are pieces of meat eaten in the chili pile, such as spicy chicken and cold rabbit.

There is also a way to eat ingredients by rummaging through the spicy oil, as is the case with the boiling fish in front of you.

Lin Xu picked up a fish fillet covered in red oil from the basin and put it into his mouth. As soon as he took his mouth, he felt the fragrance of the oil and the spicy taste contained in it.

But the spiciness in the chili oil is neither overpowering nor choking.

There is only a strong fragrance.

Chew gently.

The original spicy taste in the mouth was immediately covered up by the delicious aroma of fish.

Dragon crab is a treasure among seafood.

This high-end ingredient is made by boiling fish, and the fresh flavor is wrapped in fat and sealed into the fish to the maximum extent.

Take it into your mouth now.

My appetite, which was not very hungry at first, was instantly aroused by this fresh aroma, and even the spicy taste became a foil.

"How does it taste?"

"It's delicious. The umami flavor is sealed into the meat, making it taste even more delicious."

It's a pity that there is no rice at the moment.

It would be even better if you can eat it with a bowl of rice.

When Guo Weidong heard this, his expression was a little surprised.

He took the double kuaizi and tasted it, and immediately said:

"No wonder Xie Baomin asked Lao Dai to teach you how to make boiled fish. He thought you liked spicy food. It seems that he already knew the trick of using oil to seal the delicious flavor into the meat."

After Guo Weidong tasted it, he looked at Xie Baomin in the distance with an expression of admiration on his face.

What is talent?

This is it.

Make delicious fish with spicy flavor.

It may seem like a waste of natural resources, but it actually makes the fish taste more delicious.

Xie Baomin can actually figure this out.

He is truly worthy of being the first person in the generation in Diaoyutai.

Chef Gao firmly occupies the top spot among the older generation.

The Mesozoic Era was Xie Baomin.

As for the younger generation, they originally thought that their nephews would be able to compete with others, but unexpectedly, Lin Xu came out of nowhere.

The three masters and apprentices in this sect are really amazing.

After finishing the emotion.

While there is still some time.

Guo Weidong began to teach Lin Xu how to make raw fried fish fillets.

"Each cuisine has quick-fried dishes, such as Shandong cuisine's fried double crispy dishes, fried shredded pork with coriander, and stir-fried diced chicken in soy sauce. Sichuan cuisine also has similar dishes, represented by raw and fried cuisine and hot-fried cuisine."

The head chefs of Diaoyutai learn cooking from different subjects, so they teach in different ways.

When Xie Baomin teaches cooking, he will start with the dishes he wants to teach, but during the cooking process, he will intersperse many small knowledge points in cooking.

Follow the same routine as Uncle Gao.

When Dai Jianli teaches cooking, the entire teaching process revolves around the entire dish.

I didn’t talk about some knowledge points horizontally.

I just want to cook the food in a hurry and have fun while doing it.

If it weren't for Guo Weidong's aggressive rush, Lin Xu wouldn't have realized that the head chef didn't turn on the hood while cooking.

As for Guo Weidong, he uses a typical academic teaching method. When teaching a dish, he starts directly from the type.

It not only gives you a new understanding of the type of a dish.

At the same time, it can also make people want to try this type of recipe with other ingredients.

The fact that Cantonese cuisine has become the only growing cuisine among the eight major cuisines is probably related to this.

Lin Xu sighed.

Seeing Guo Weidong cutting a piece of fish and starting to cook, he quickly put away his thoughts and prepared to seriously learn how to cook raw and fried fish fillets with the head chef.

Wait till you learn it.

Can’t you just sell new products in the store and make money?

"The raw fried fish fillets are very similar to the boiled fish that Lao Dai made just now. The fish also needs to be sliced ​​and marinated first, but the difference is that the raw fried fish fillets should be as thin as possible."

Guo Weidong’s knife skills are first-rate.

As the kitchen knife flew up and down, thin and even fish fillets were cut out.

There is no need to wash the cut fish fillets.

Directly add the onion and ginger water and mix it, then add a small spoonful of salt.

"You can't add salt when curing most meats because the dehydration of salt grains is too strong. But when making raw fried fish fillets, you need to put some salt in. The dehydration of salt can be used to make the fish fillets taste better.

The glue will be sticky, so the fish fillets will taste better when popped out."

Oh!

Remember, remember.

Guo Weidong used his hands to grab and mix the fish fillets in the basin a few times, then beat them a few times. When the fish fillets were gelatinous, he added half an egg white and a little cornstarch.

Mix again and mix evenly.

Pour in a little cooking oil and stir it a little, so that the fish fillets will spread quickly when poured into the pot.

When the fish is marinated, it’s time to prepare the ingredients.

Guo Weidong took a few red and green pickled peppers and cut them into pepper rings with a knife.

While cutting, he said:

"There are a lot of prepared kimchi in Building 18. If you want to use it, you can go get it. Although Lao Dai is unreliable, he is quite generous in this regard."

Is this why you are still reluctant to beat him to death?

Lin Xu complained in his heart, thinking that he could go to Building 18 instead.

Pickles and dipping sauces are all trivial matters. We just think Chef Dai is a good person and want to make friends with him.

Well, it’s purely about expanding social networks.

After cutting the pickled peppers, Guo Weidong put them directly into the marinated fish basin, and then added a spoonful of pickled chopped peppers and some dried pepper segments.

After placing it, sprinkle a little bit of sugar into the basin.

"The cooking time of raw fried fish fillets is very fast, and it will be out of the pot within 20 seconds, so the ingredients and seasonings required for this dish must be put together with the ingredients in advance."

So that’s it.

Lin Xu now understands a little bit.
To be continued...