"Ba!Ba!Ba!"

In the kitchen, Lin Xu finished changing the knife for the mandarin fish, put the fish flat on the eucalyptus board again, and patted the fish a few times by slapping garlic.

In the industry, this step is called "loosening".

It is to change the knife and use slap to relax the fish bones, making it easier to fry.

You don’t need to slap too hard when you relax. Just slap each side a few times. If you have to use too much force, the fish will be smashed, and even the peony knife that has been modified will fall off the fish.

Putting the undone mandarin fish aside, Lin Xu picked up another one and continued to change the knife.

Each fish is made with a peony knife. Although it seems simple, the strength, distance, etc. of the knife are all given in detail and cannot be done randomly.

This flower knife technique is very similar to the sweet and sour Yellow River carp in Shandong cuisine.

What I eat is crispy and sweet and sour taste. If you want to say the difference, it is that sweet and sour carp does not have so many refried requirements. In addition, sweet and sour sauce and vinegar sauce are also different in the way.

Qiu Zhenhua looked at it for a while and found that Lin Xu had no problem changing his knife, so he picked up the kitchen knife and helped change his knife.

"Wow, wild mandarin fish, is this sent by Lao Huang?"

Mandarin fish are divided into wild and farmed. The wild mandarin fish has a slightly thinner body and a tighter meat. When you cut it into the kitchen knife, you can clearly feel the resistance of the meat.

Only such fish can be used to make the classic dish of vinegar and sausage mandarin fish.

If you use breeding mandarin fish, even if it is cooked immediately, the fish meat is still terrible and pink, which is completely different from the firm taste of wild fish.

Lin Xu said:

"All the ingredients used at the engagement banquet today are provided for free by Lao Huang."

"This dog has a very lively eyelid, and it's really a natural business project."

Everyone is familiar with Lao Huang, but compared to Lao Xie and Lao Dai bullying Lao Huang and taking advantage of each other, Qiu Zhenhua, who has a gentle personality, has never done this.

All the fish were changed to the knife, Lin Xu put a oil pan on and poured half a pot of peanut oil into it.

To make vinegar-sauce mandarin fish, you need to fry it with peanut oil, which will make the fragrance more intense and the color will be moderate. If rapeseed oil is used, the taste of the oil will suppress the fresh aroma of the fish, and the color will be very heavy when frying.

Soybean oil and corn oil have poor coloring effect, and the fried fish turn white.

Only peanut oil, the fried fish is golden in color and has a strong fragrance, which can make the mandarin fish more delicious.

On the oil, Qiu Zhenhua said to Lin Xu:

"You can adjust the lake and I will shoot powder for the fish."

Fresh mandarin fish do not need to be marinated, but are directly hung on the lake to fry, so as to keep the fish tender to the maximum extent.

But in order to make the effect of the lake better, before hanging the lake, you need to shoot a layer of potato starch on the surface of the fish, which can make the fish taste crisper and more delicious.

There are tricks to pat powder. You need to hold the fish tail and shake it a few times to make the flower knives on both sides of the fish body shake open, and then grab the starch and sprinkle it evenly on the fish meat knife.

After sprinkling all over the body inside and out, I had to hold the fish tail and shake off the excess starch a few more times.

As for the dough lake that Lin Xu drew, it is a relatively simple pastry lake.

Add potato starch and low-gluten flour in a 1:1 ratio, mix well, mix in two whole eggs that increase color, and sprinkle a little salt and five-spice powder.

Finally, pour in peanut oil and an equal amount of water, and mix into a creamy shape that can be brushed when grabbed.

This noodles are crispy and crispy, crispy and fragrant, and are slightly fluffy after frying, which can better absorb the vinegar sauce and taste more wonderful.

The dough is well prepared, and Qiu Zhenhua has also taken the powder.

At this moment, the oil temperature in the pan increased to 60% hotter, and the fish started to fry.

Lin Xu carried the tail of the mandarin fish, letting the fish body and head completely immerse it in the lake and hang it all over. Then he lifted it up and shook it gently twice.

The lake on the fish's body suddenly pulled the silk and flowed downwards.

When frying fish, whether it is sweet and sour carp or squirrel mandarin fish, as long as it involves hanging lakes, you need to shake the fish tail to let the excess lake flow down.

If the noodle lake is too thick, it tastes all the noodles, has a bad taste, and is prone to being unable to fry.

When the lake drips almost fell, Lin Xu brought the fish to the stove, so he soaked the fish head in an oil pan to shape it, then spooned the hot oil in the pot and dripped it on the fish body, so that the flower knives on both sides of the fish body could be fixed.

When making this type of fish, the flower knife on the fish should not be attached to the fish, but should be spread as much as possible like a wing, so that the fish bones can be fried, the fish meat can be crispy and delicious, and even the bones are fragrant.

The surface of the fish is fixed, and the fish is slowly put into the pot.

Use a colander to beat the dough lake scattered on the oily surface to avoid the frying time for too long, resulting in the whole pot of oil smelling lake.

After the crushed powder was beaten, Lin Xu began to give the next fish hanging lake, shook the dough in the lake in the way just now, fry the fish head, pour the fish body, and finally put it in the oil pan.

Today, I used a large pot of fish frying, and there were a lot of oil, so I could put a few more pieces.

If you use a small pot, you should just fry it one by one, otherwise the two fish will easily break away from the lake and become disfigured.

When the third fish fell into the pot, the first fish had completely floated up, and the lake on its body was fried golden and looked very attractive.

Being able to float up means that the moisture in the fish has decreased.

Lin Xu used a quick spoon and a colander to fry the fish, fry it for a while, and then took it out of the pot.

Next is the pattern of blowing one and catching one.

The freshly fried fish cannot be fried again. You need to wake up the fish like sobering up, so that the calories of the dough lake and fish meat will be slightly reduced.

When the temperature drops, the water in the dough lake and fish will seep out again, and some fried doughs will easily soften, which is why the temperature drops and the water molecules inside "reflow" back to the surface again.

At this time, the fish will naturally become crisper.

Not only fried fish, but also fried any food, just wait a little and then fry again, can have a similar effect.

All the fish were fried, and the fish caught in front could almost be fried for the second time.

"Master Lin can do it alone? Why don't I help you cook vinegar sauce?"

For a Huaiyang dish chef, when can I control two pots at the same time and prepare the vinegar and sautéed mandarin fish alone, and when will I learn the essence of this dish?

So Qiu Zhenhua asked politely, if Lin Xu needed help, it means that his understanding of this dish needs to be deepened, and he has not yet learned the ability to "fight with each other".

In the Chinese cuisine circle, Huaiyang cuisine chefs have always been different from other cuisines.

Other cuisines include white eucalyptus and red eucalyptus, and they don’t like each other. Master Bai Eucalyptus thinks that Master Red Eucalyptus will do some fun, while Master Red Eucalyptus thinks that Master Bai Eucalyptus will do some fun.

He almost put the title of "vulgar martial artist" on Master Bai'an.

But Huaiyangcai's masters basically all have all white eucommia and red eucommia, which is one of the rare factions of "dual cultivation of magic and martial arts" in the circle.

In addition to the dual cultivation of magic and martial arts, Huaiyang cuisine chef is also good at controlling the left and right fighting between the two pots at the same time, frying fish in one pot and making juice in the other pot, so that the two pots do not affect each other.

Lin Xu said with a smile:

"No, I can do it alone, just help me with the fish song skin."

The so-called pineapple is to deliberately destroy the fried ingredients, so that the hot oil will penetrate more easily when frying the second time.

The vinegar-sauce mandarin fish is fried three times, and the steps for pineapple are different each time.

For example, after the first fry, you need to use a quick sprout or something similar to the fish's thick ridge and other places. When refrying, hot oil can go in through these holes to make the fried fish crisper and more transparent.

When Qiu Zhenhua heard this, his face unconsciously showed an envious expression.

He can make jealous mandarin fish alone in his early twenties. Anyone would envy such talent.

In front of the stove, Lin Xu turned on the fire on the stove to the maximum to increase the oil temperature again.

The three fryings of vinegar-sauce mandarin fish require higher oil temperatures every time, but the time for frying is shorter than each time, especially for the third time. Basically, you have to take it out and put it on the plate as soon as it has been fried until the crust is over.

This way of frying will make the dough outside crisper and crisper, while the fish inside will still be tender.

Qiu Zhenhua said:

"The dried fried croquettes in Shandong cuisine actually require repeated frying. The crust becomes crisper the more it is fried, while the meat inside becomes tenderer."

While cooking oil, Lin Xu took a wok and placed it on the stove next to him.

First slide the pot, then put a large spoonful of lard into the pot.

When making fish, lard is essential, otherwise the fish will have a prominent umami flavor but not enough fragrance.

Heat the oil and pour the prepared chopped green onion and ginger and stir-fry.

These onion and ginger should be cut into powder, the finer the better, so that they will not affect the taste when served.

When the fragrance comes out, add a large bowl of light soy sauce, a small bowl of rock sugar, a large spoon of rice wine, a large spoon of dark soy sauce, and then add a small pot of broth and a small pot of water.

Ten mandarin fish require a lot of vinegar sauce, so prepare more.

This kind of soup is better than less, because the fish is not marinated, and it is entirely dependent on the vinegar sauce to produce the flavor.

The vinegar sauce was roasted, and the oil pan next to it reached 70% hot.

Lin Xu carried the pine-skinned mandarin fish and carefully put it in the pot for frying.

The time for the fried food this time is much shorter than the first time, and it will take about fifty seconds to get it out.

The mandarin fish was fished out, and Qiu Zhenhua started the second round of pineapple.

This time, the loose skin is called loosening, which means it is very simple, which means it is to remove some large bones from the fish to facilitate the third fried process.

The parts where bone removal are usually large bones behind the gills on both sides. After this part is removed, the fish head can be completely blown through without any obstacles.
To be continued...