Chapter 702 How does it feel to have family secrets used by others? Qiu Yaozu: I’m so panicked! [Please subscribe]

"Xiaoxu, 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, so 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 and take action. This way the photo will be more reasonable and will also show the status of the two old people in the industry.

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

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

Just like last time, I started cooking the fish after it was slaughtered, and I didn’t 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 will not only prevent insufficient storage space during the recording process, but also save the video files separately to prevent memory card damage and loss of video files.

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 I get back after filming 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 Tao with various fillings, it is full of surprises when everyone eats it.

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

Guo Xinghai often hears 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 the 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 girls eat a small amount of rice like chickens pecking at rice, and are so skinny that they don’t look like adults at all.

To live your life, you have to have a solid-eyed girl like Tiantian who can eat, drink, and say anything without being pretentious.

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 small pots for vegetables, Song Tiantian has really found a home. feeling.

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 is going back on the weekend, and Wei Qian has to come back before then, otherwise there will 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 of the other two cameras and began to take pictures of this 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 can be pickled after being cut into pieces, while the lychee fish needs to be cut into thin slices after being cut into pieces. < /p>

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

After a simple opening remarks, Lin Xu prepared the ingredients and ingredients and began to make 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 is 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, which does not look 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 pattern 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.

Even though this is a small gesture, 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 cut off 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 expression of art.

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 chatted as if they were talking about 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 they both 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, he must have been taught by a senior teacher.

Facing Guo Jichang's gloating, Qiu Yaozu coughed:

"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, I can only grit my teeth and drag Lin Xu into the Huaiyang Cuisine group and make him one of my 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 did I become the honorary consultant of the Huaiyang Cuisine Research Association and the Cantonese Cuisine Research Association?

Doesn’t this honor come too suddenly?

Next to her, Shen Jiayue 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, added onion, ginger, light soy sauce, a little dark soy sauce, salt and other condiments to marinate.

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

Seeing this step, Qiu Yaozu asked curiously:

"Xiaoxu, 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.
To be continued...