Metropolis: God-level gourmet system

"If I had known, I shouldn't have come to this muddy water!"

Lu Jinyang thought to himself.

But he also knew that it was too late to regret.

He, Lu Jinyang, had no choice but to fight.

Moreover, he may not lose!

Although He Bufan's knife skills are good, it does not mean that his cooking skills are also good.

What's more, the two of them competed in cooking Su dishes.

Having made up his mind, Lu Jinyang said to He Bufan,
"bring it on!"

"Let me show you your cooking skills!"

Immediately, the two walked into the kitchen.

Because there was no ready-made mandarin fish in the shop, He Bufan asked one of the chefs to buy it.

Half an hour later, the helper bought two live mandarin fish.

He Bufan said to Lu Jinyang,
"Master Lu, please!"

Lu Jinyang directly grabbed one of the fish and said lightly,

"I won't show mercy!"

After speaking, Lu Jinyang started to deal with his mandarin fish.

And He Bufan grabbed the remaining mandarin fish and started to deal with it.

The treatment of mandarin fish is different from other fish.

The spiny fins of its dorsal and anal fins can cause redness and discomfort if pierced through the skin.

So when handling it, be very careful to avoid getting stuck.

Remove the scales, gills and viscera of the mandarin fish, wash them, and keep the mandarin fish flowers.

Cut off the fish head along the back of the gills, and then cut the knife along the back of the fish to slice out two pieces of fish flesh on the belly and back.

Cut off the large thorns on the back, and the large thorns on the lower abdomen of the meat slices.

Two large pieces of fish meat on the belly and back, first sliced ​​horizontally and then vertically.

But be careful not to cut the fish skin.

Cut the fish head from the middle, hit the back and neck with a knife a few times, so that the fish head can be opened flat and tilted up.

Add salt and cooking wine to the fish, add shredded ginger and marinate for half an hour.

Then remove the shredded ginger, spread the egg yolk evenly on the fish, and sprinkle with cornstarch.

Repeat this twice, so that the fish is evenly coated with thick cornstarch.

Add sugar, vinegar, salt, Shaoxing wine, tomato paste, and cornstarch to the bowl.

Add appropriate amount of water to make sweet and sour juice.

Take a wok and heat the oil until the oil is [-]% to [-]% hot and smokes slightly.

Put the fish into the pot, pay attention to the skin of the fish facing in and the flesh of the fish facing out.

When the fish meat turns out to be in the shape of a flower roll, hold the fish tail and pour hot oil all over the fish body.

Drizzle until the fish is cooked through.

Pick up the fish meat, let it cool down, put it into the pan again and fry it for a second time.

Finally, deep-fry the fish head.

Arrange the fried fish on a plate, and place some cooked diced bamboo shoots, diced shiitake mushrooms, shrimps, and green beans under the fish.

Add sweet and sour juice to a wide oil pan, cook until thick, and pour it over the fish while it is still hot.

Then use green beans to install eyes on the fish, and sprinkle a handful of cooked pine nuts on the fish.

A serving of squirrel mandarin fish, just do it!

On the other hand, Lu Jinyang's works are also in the final stage.

When his squirrel mandarin fish is finished.

Lu Jinyang also took a special look at He Bufan's share.

Although they both cook squirrel mandarin fish, their methods are completely different.

Then, the two servings of squirrel mandarin fish were carried by two helpers and sent out.

Outside the kitchen, everyone saw two servings of squirrel mandarin fish, and quickly surrounded them.

These two servings of squirrel mandarin fish are golden in color, and although they have different shapes, they both exude a faint fragrance.

Everyone nodded their heads, the color characters in the color and fragrance, both works have done it.

Then, someone took the chopsticks and started to try.

Gently pick up a small piece of fish, dip it in a little sweet and sour juice, and put it in your mouth.

Suddenly, a sweet and sour taste came out.

Chew it carefully in your mouth, the fish meat is crispy on the outside and loose on the inside, delicious and delicious.

Coupled with the sweet and sour taste, the two complement each other, which is endless aftertaste.

This is the charm of squirrel mandarin fish.