I am Qinxing No.1

Chapter 276

Today is the holiday, I wish everyone a happy Mid-Autumn Festival, family health, everyone will be well :)

A huge fish plate was brought up, and on it lay a golden-red carp with its head up and its tail jumping. Even the few whiskers of the carp could be clearly seen, just like a carp that had just leaped over the dragon gate in the legend.

Zhou Dong nodded slightly when he saw it. This Yellow River carp has a beautiful body and a complete head, especially the layer of golden refining sauce covering the fish. Years of hard work have been poured into it, it is absolutely impossible to make this kind of tone.

Gu Yanan repeatedly praised: "What a Yellow River carp, it really has four whiskers in the legend!

Master Chen, this fish should weigh two or three catties, so it should be considered the top Yellow River carp? "

Zhou Dong and Huai Liang looked at each other, Chen Xinghai really put his heart into it, this Yellow River carp is real enough, and the size is just right.

Yellow River carp is a good food material. This kind of fish is not a purebred carp, but a hybrid fish on the Hukou of the Yellow River. It belongs to an excellent mixed breed of natural selection.

This kind of fish can grow to be very large, and it is not uncommon for seventy or eighty catties or even more than 100 catties. When in the water, the body color is reddish, and it turns golden yellow after leaving the water.

This kind of fish will lay eggs under the mouth of the pot during the spawning period, and when the juveniles grow up, they will desperately go upstream, which is the folklore of "carp jumping over the dragon's gate";
If a child is in the third year of high school and is preparing to take the university entrance exam, the parents will take it to the Hukou area of ​​the Yellow River and eat a Yellow River carp, hoping that their children will also be able to jump into the dragon's gate and get a title on the gold list.

This kind of fish is also very scary. The Yellow River carp has a body like a dragon and weighs up to [-] catties. It can overturn a man of [-] catties in the water. How much strength does this have to do?

Therefore, the taste of real Yellow River carp meat is excellent, and the carp produced in ordinary rivers cannot be compared with it.

Now there are too many fake yellow carp bearing the name of Yellow River carp, so Huai Liang warned Chen Xinghai that they are all experts, and if it is not a purebred Yellow River carp, there is no need to serve it.

There are many ways to eat Yellow River carp, braised in soy sauce, stewed in yellow, fish steak, fish head pot. Of course, sweet and sour carp is indispensable.

Ordinary foodies know that big fish has the beauty of big fish. The Yellow River carp weighing more than [-] catties is definitely delicious in the world. To eat this kind of fish, you have to eat fish steaks. The spines are thick and the meat is tender, which is much better than pork chops and steaks. But real experts like Zhou Dong and Huai Liangren know that juvenile Yellow River carp are delicious.

About three catties of Yellow River carp is the most delicate meat, used to make sweet and sour carp, it is absolutely delicious.

Chen Xinghai is very smart. The first dish is the Yellow River carp, which is carefully selected. First, he has great confidence in his own ingredients. Second, because this dish is sweet and sour, he is a gourmet who will eat it again. After eating this sweet and sour dish, the taste will become less picky.

This sweet and sour Yellow River carp is his "master dish". It was the chef who made this dish that allowed him to open a restaurant.

Chen Xinghai is confident that Zhou Dong and Huai Liangren will eat a few more bites. If they taste delicious, the pickiness will be further reduced. At that time, if they are fried with oil and crispy, there will definitely be extra points.

Who is Huai Liangren, who can't see through his little thoughts?That's why I just said that he is smart.

Chen Xinghai nodded and smiled: "Ms. Gu has good eyesight. The real Yellow River carp is actually a different species. It is normal to grow to fifty or sixty catties. This fish is just three catties. It is the tenderest and freshest meat. It is used to make candy. Vinegar carp is the most suitable.

However, it is not necessarily the top Yellow River carp. Big fish also eat big fish. If you want to eat a whole fish feast, of course, the bigger the Yellow River carp, the better. "

"I didn't expect that there are so many particulars and sayings about a fish."

In order to arrive ahead of Zhou Dong and Huai Liang, Gu Yanan rushed early in the morning and ate some snacks to fill his belly. He was hungry at the moment, and she was the only lady, so you don't have to be polite at all, and said with a smile: "Two chefs, I'm starving, so I'll eat first."

After speaking, stretch out the chopsticks and grab the fish's cheeks, aiming at the meat on the cheeks.

Zhou Dong laughed secretly, is this girl going to reveal her identity?

Ordinary people who know how to eat, when they see fish, they must go to the belly of the fish first, because there are few fish bones in this part, and the meat is tender and delicious.
For those who are especially good at eating, the chopsticks will go straight to the back of the fish. Although the back of the fish has many thorns, the meat is firm and has a good taste. And when it comes to eating the back of the fish, it is already food, clothing, affluence and well-off, so eating will not be a problem Not slow, with effort and patience.

If you go to the next level, you will eat fish heads. Fish heads have many flavors, fish eyes are a kind of taste, and fish brains are as sweet as bone marrow. People who have reached this level are already "abandoning only the taste" A full belly', is a qualified gourmet.

But how do the children of real rich and noble backgrounds and aristocratic families eat fish?
This kind of person eats the gills first when eating fish, let alone fish, how much meat can a person have on his face?This is called 'eat rare but not too much', eat taste and style, eat Asia and eat to the world
It is said that there were bandits rampant in Kanto in the early years, who made a living by kidnapping and extorting the children of rich families. In order to conceal their identities, these rich children would wear tattered clothes when they traveled far and mix with ordinary people. How can these bandits be distinguished?Just looking at the places where Dajian eats, travelers who go there eat fish, and if they eat fish, they eat the meat on the gills first, just tie them up and leave, to ensure that there will be no mistakes.

Seeing that Zhou Dong and Huai Liang were looking at him, Gu Yanan was a little proud, and said with a smile: "I'm sorry, I ate the most delicious fish gills."

Zhou Dong shook his head: "Who told Mr. Gu that fish gills are the best?
Fish gill meat is only a small amount, it seems to be very precious, but in fact the taste is very ordinary, not even as good as fish belly meat,

But this is sweet and sour fish, which pays attention to sweet and sour taste, it is not as good as steamed fish, and you will not suffer from eating fish gills. "

Huailiang picked up the chopsticks, put a piece of fish belly in his mouth, chewed it a few times and nodded slightly: "The craftsmanship is good, your sweet and sour Yellow River carp seems simple, but the recipe is actually very complicated. It should be when you were a teacher. Did you make 'Standing Stove Dishes'?"

Chen Xinghai laughed and raised his thumbs up: "Chef Huai is an expert!

That's right, this is the 'stand-up cooking' I made when I was a teacher, and I would like to ask Chef Huai for his advice. "

"Well, this one?"

Huai Liangren frowned unconsciously.

It's true that he is a genius, and he has studied various cuisines, but his energy is limited after all, and he doesn't have a system, how can he be familiar with every cuisine in the world?

And because he was born in Cantonese cuisine, he would naturally focus on southern cuisine, and later went to France as a chef, so he didn't have time to study Shandong cuisine, which is now in decline. Chen Xinghai's question seemed very modest, but it made him a little embarrassed.

With his "Yi Yin's tongue", the average chef can make many mistakes when he eats the dishes he is not familiar with, let alone cooking them.

But who is Chen Xinghai?

That is the eldest disciple of Wang Haibin, the master of Lu cuisine. He has done nothing else in his life, except to study Lu cuisine.

Not to mention that this 'sweet and sour Yellow River carp' was still a 'stand-up dish' when he was a teacher, so the effort was naturally deeper. He just felt that something was wrong when he ate it, unlike when he ate Zhou Dong's delicacy on the spot. Surprised, addicted afterwards, but it would be a bit embarrassing for him to tell what was wrong.

"Uh, old Zhou, my mouth is too stinky, so I won't find fault with it, you should tell me."

Huailiang looked at Zhou Dong, and thought that it was good that Lao Zhou was there, otherwise, my buddy would be in trouble today. Who would have thought that Chen Xinghai would actually use his kung fu to suppress the bottom of the box?
"No way, so delicious sweet and sour carp is still picky? I don't think there's anything wrong with it?"

Gu Yanan was hungry on the one hand, and on the other hand, since Zhou Dong left Chudu, she hadn’t eaten much food that He Wished for, and sweet and sour food was the girl’s favorite, so she couldn’t stop eating and forgot I asked for rice, and the chopsticks kept killing half a fish,
Immersed in the happiness of a foodie, when he suddenly heard that Huai Liang asked Zhou Dong to pick on him, he was immediately filled with righteous indignation, and a little bit of indignation for Chen Xinghai.

Chen Xinghai looked at Gu Yanan movedly, and felt guilty in his heart, she is a beautiful girl with a beautiful heart, I shouldn't hate her just now!
No, I have to add an egg to the bowl of tomato and egg soup, and it has to be a free-range egg made that day!

Gu Yanan was afraid that he would never think that he would get an extra egg because of a casual sentence, so he looked at Zhou Dong eagerly, to see how he would find fault with him.

"Sweet and sour fish comes from Shandong cuisine, but there are two schools of cooking in the north and the south.

The first is the 'steaming approach'.

The fish is steamed first, and then topped with sweet and sour sauce. The advantage is that the fish is fresh and tender, with a moderate sweetness and sourness, which is more suitable for the taste of southerners, so it is also called the southern style.

If this method is to use ordinary freshwater fish, it must not exceed one catty, otherwise the freshness of the fish will not be reflected. That's why it is said that "eight taels are considered pretty, nine taels are treasures, and it is barely enough after a catty".

However, this kind of southern practice is fine for the southerners who use thinner meat, but it will not be enough for the northern men.

So there is the second "frying method" of the northern school.

This method is to first cut the fish out of the 'squirrel fish flower knife', and then directly deep-fry it until it is almost mature, and then pour it with the sweet and sour sauce made by heating and stir-frying.
The advantage is that the fish meat is crispy and has an excellent taste, and this northern style method does not have high requirements on whether the fish meat is tender enough, even two or three catties of big fish are fine, just enough for the northern men to eat well. "

Zhou Dong first pinched off the tail fin of the Yellow River carp, chewed it loudly, nodded slightly and said, "That's right, the tail fin was fried in oil. It's rare that it wasn't fried, but that Master Chen didn't forget to also fry it. The tail fin is hung with sweet and sour sauce, and it is hung very evenly. This alone is something that many chefs can't think of or can't do.

However, this is not considered originality. Master Chen's real strength lies in his unique method of combining the two schools from the north and the south. "

Huailiang followed suit and nodded: "It's steamed first and then drenched. It's really good. I'm afraid this is the only one in China that makes sweet and sour fish."

What are these two guys talking about?

Gu Yanan had almost finished eating, and was half leaning on the seat rubbing her belly, expecting her tomato and egg soup to be served,

Listening to the conversation between Zhou Dong and Huai Liangren, I feel like I'm in the clouds, and the girl who is two feet old can't touch the tail of her braid.

Chen Xinghai smiled lightly: "Wang Zhou Mian is amazing, yes, this method was created by Chen himself, please advise."

Being seen through his exclusive craftsmanship, he was not nervous at all, on the contrary, he was a little complacent, obviously he had great confidence in his sweet and sour Yellow River carp.

"Yellow River carp is not actually a carp. It is a species of freshwater fish that can grow to a very large size but can still keep the meat fresh and tender.
Therefore, making this kind of fish, whether it is done by the southern school or the northern school, will inevitably have some regrets.

Master Chen is really brilliant to be able to 'make a chef according to his material'.
If I read correctly, Master Chen first steams the fish until it is half mature, and then cuts the fish into slices quickly with a knife when the fish is very hot.
This kind of knife method is not the "squirrel fish flower knife", but it is used on six-ripe fish, and the speed is faster, and the knife is frozen in ice. Where the knife passes, the fish is tight on the outside and loose on the inside. When the heat is forced, it will produce fine cracks.

Then, instead of frying the fish in the oil pan, Master Chen changed it to pouring hot oil!
In this way, the fresh and tender taste of the inner fish meat is preserved, and at the same time, the outer fish meat is crispy and delicious. The slight cracks caused by the cold knife and the hot fish will make it easier for Master Chen to taste the sauce when pouring it! "

Zhou Dong said with a smile: "This sweet and sour Yellow River carp is unique in the world, and the method is also unique in the world. It combines both the north and the south. It really deserves to be Master Chen's standing stove dish!"

Chen Xinghai laughed loudly: "Thank you Zhou Mianwang for your compliment, I'm sorry, I'm sorry."

Zhou Dong glanced at him: "I'm sorry, although your fish has obvious advantages, but the disadvantages are also obvious."

Chen Xinghai's complexion changed: "Why did King Zhou Mian say that? Is there something wrong with eating?"

"It's very wrong"

Zhou Dong took another chopstick and put the fish into his mouth, shaking his head and said, "This sweet and sour carp dish is really good, even Lao Huai didn't find anything wrong with it."

Huai Liang hurriedly said: "Who said that I didn't have a problem with eating, I didn't say it, I left a chance for you to show off. Can you figure it out?"

"Okay, just treat it as something wrong with your eating, what's wrong with it?"

Zhou Dong laughed.

Huailiang was stunned for a moment: "I'm not going to talk about this, it depends on whether you can eat it or not."

Zhou Dong laughed and said: "That's fine, I'll just talk about it.

Sweet and sour carp, regardless of the southern style or the northern style, all pay attention to an aftertaste, which is determined by the characteristics of the dish itself.

Sweet and sour is sweet and sour, sweet and sour, bitter, spicy and salty. Of the five tastes in the world, it accounts for two of them.
In addition, the fish may be fresh and tender, or it may be crispy, and various flavors are arranged and combined, so the more you eat, the more delicious it is, and the aftertaste is lingering.

Master Chen's improved method is indeed a fusion of the essence of the northern and southern schools, retaining the freshness and crispy taste of the fish, but this is where the problem lies.

You first use the steaming method, then open the fish flakes with a cold knife, and then use the oil to drench instead of frying, so that the sweet and sour tastes are fully infused, but ah, does the sweet and sour fish really need to be fully infused? "

Chen Xinghai was taken aback for a moment: "Where did King Zhou Mian start his words? Is it wrong to say that it is completely delicious?

Isn't what our cooks are looking for is that the taste should be thorough and complete? "

Zhou Dong nodded: "Of course not!
If Master Chen can ask such a question, it is no wonder that you have not discovered the problem with this sweet and sour carp.

I would like to ask Master Chen, if diners can tell that your carp is completely tasty at the first bite,
So where is the aftertaste? "

"Aftertaste?"

Chen Xinghai was suddenly bewildered.

(End of this chapter)