God of Cookery Live Room

Chapter 329 Squirrel Mandarin Fish
Liu Jiming was surprised that Chen Er could learn so many Su dishes.

Moreover, Chen Er's grade does not seem to be very old.

So Liu Jiming was a little doubtful of his previous deduction.If Chen Er was really self-taught, how could he learn so many dishes in a short period of time?And looking at Chen Er’s cooking videos, I’m afraid he knows more than one cuisine.

This is a somewhat frightening thing, such a terrible learning ability, there are not many in the world.Even if Chen Er started learning to cook at a young age, his learning speed is amazing.

At this time, Liu Jiming deduced that there must be another expert behind Chen Er, otherwise all this would be very difficult to explain.

Next is Chen Er's study time.

The first thing to learn is squirrel mandarin fish, which is also called squirrel mandarin fish.This dish got its name because it looks like a squirrel.It is a famous traditional dish in Su cuisine and one of the signature dishes of Su cuisine.

A similar method is recorded in "Tiao Ding Ji" in the Qing Dynasty: "Take the belly of the tuna, remove the bone, drag the egg yolk and deep-fry it in a squirrel style. Burn it in oil and soy sauce."

Anchovy, that is, mandarin fish, is also called anchovy fish. Southerners often call it mandarin fish, which means folding and hanging in the toad palace.That's why this dish has such two names.

The first difficulty in the practice of squirrel mandarin fish lies in how to handle the mandarin fish well.

The scales and viscera of the mandarin fish are first removed. After cleaning, the chef needs to use a knife to cut beautiful diamond-shaped knife patterns on the fish. In this way, the beautiful patterns can be formed after the fish is cooked.Adds to the beauty of the dish.

First, use a knife to slice the fish against the bone, then turn the mandarin fish over, slice another piece of fish, and then slice off the thorny fish in the belly of the fish.

Next is the key step to test your knife skills. Cut two pieces of fish meat from the mandarin fish, skin down, and cut the fish meat straight first, then diagonally, until the skin forms a diamond-shaped knife pattern.

After finishing, the mandarin fish is considered to be cut.

It was not the first time for Chen Er to take such meticulous knife skills, but when he just cut the fish, he was really concentrating and did not dare to slack off in the slightest.

He took out a small bowl, poured cooking wine and salt, mixed it evenly, and spread it on the sliced ​​mandarin fish.At this time, even the seasoning needs to be extra careful. The cut mandarin fish meat is very fragile. If you are not careful, the fish meat will be gone.

After spreading all the sauce in the bowl, Chen Er dried his hands, took out a small bag of dry starch, and sprinkled it evenly on the cutting board.

Chen Er grabbed the mandarin fish by its tail with one hand, put the mandarin fish on the cutting board sprinkled with starch, and rolled it round and round a few times.After a while, the mandarin fish was covered with starch.

A pot of hot oil was boiled in the pan, Chen Er grabbed the tail of the mandarin fish, carefully put the mandarin fish into the oil pan, fried the fish head first, and then fried the fish body, using chopsticks to firmly fix the mandarin fish during the whole process.

Fry until golden brown before placing on a plate, with the heads and tails tossed a little to make them puff up slightly.

At this time, the mandarin fish is already very good-looking. The fish flowers that have been cut with a knife have been shaped, showing a light golden color, with a sheen of oil and a crispy fragrance of fish meat.

You still need to stir-fry the sauce, and this dish is almost done.

Change to a clean iron pan, put a little oil, enough to fry a bowl of sauce.

When the oil is hot, first put the onion and minced garlic and stir-fry until the aroma is released, then add the chopped bamboo shoots, diced mushrooms, peas, and shrimps. Spoon sugar, Shaoxing wine, soy sauce and starch juice.

Continue to stir-fry until the sauce soup turns a very bright red sauce and then turn off the heat.

At the same time, boil a spoonful of sesame oil in another pot, heat it until boiling hot, and pour it on the mandarin fish.

Just wait until a burst of oil smoke rises and the fish flesh on the mandarin fish becomes more crispy and fragrant, then pour all the sauce soup in the pot into the bowl.

This squirrel mandarin fish dish is ready.

Liu Jiming walked over, only to smell a faint sweet fragrance in the air.

He looked down at the dishes on the plate and nodded involuntarily.

"The characteristic of this squirrel mandarin fish dish is sweet and fresh, and elegant in color. The knife is exquisite and delicate."

"You did well."

Chen Er accepted Master Liu Jiming's compliment with a smile.

At this time, Liu Yunya, who was chatting with the fat aunt outside, walked in.

First, he sniffed the fragrance vigorously in the air for a long time before giving Chen Er a thumbs up.

"It's amazing, I've been learning this dish with my dad for a long time, but I haven't learned it yet!"

"It's good for you, you learned how to do it without talking, and you can still do it so well! You really don't leave a way for others to survive!"

Liu Jiming laughed, pointing at Chen Erdao, "He has solid basic skills, and his learning ability is very good, so don't compare yourself with others, so as not to lose face."

Liu Yunya pouted, "Yes, yes, the contempt from the two top students... I'm going to deliver the food!"

After speaking, he picked up the plate of squirrel mandarin fish and walked to the restaurant.

Chen Er and Liu Jiming were left laughing in place.

The squirrel mandarin fish was sent away, and Chen Er was about to cook the next dish.

Cooked lotus root with sweet-scented osmanthus.

This dish is very interesting, and its name is not as freehand as the squirrel mandarin fish that I just got.The name of the dish of cooked lotus root with sweet-scented osmanthus is very "simple". It belongs to the kind of dish that can roughly know the ingredients and preparation method just by looking at the name of the dish.

In a sense, Chen Er likes the name of this dish very much.

The name of the dish like squirrel mandarin fish, at first glance, I thought it was a dish made with squirrel and mandarin fish.

The name of the dish of cooked lotus root with sweet-scented osmanthus is easy to guess.Needless to say, the main ingredients must be sweet-scented osmanthus and lotus root slices, and the method of making it. There is a character in the name of the dish.Warm refers to touching a cool thing with a hot thing to make it warm.Chen Er guessed that the method should be cooked in a pot, and the lid should be tightly closed to allow the food to be fully heated, and this process must take a long time.

Cooked lotus root with sweet-scented osmanthus is a famous traditional snack in Suzhou, and one of the best seasonal dishes in autumn.Suzhou’s candied lotus root has been famous all over the country since the Tang Dynasty. Suzhou people use local materials and use Suzhou’s special glutinous rice and osmanthus flowers that bloom all over the autumn to make this delicacy. One of the representatives.

Speaking of this sweet-scented osmanthus cooked lotus root, I have to talk about another flavor-sugar osmanthus.

Autumn is the season when sweet-scented osmanthus is in full bloom. Sweet-scented osmanthus is not only beautiful, but also delicious.There are countless delicacies made with sweet-scented osmanthus.Among them, this sweet-scented osmanthus is relatively unique, and its properties are similar to those of sweet-scented osmanthus honey.They are all used as auxiliary raw materials for traditional snacks such as glutinous rice balls, porridge, moon cakes, sesame cakes, pastries, candied fruit, sweet soup, etc., to increase the aroma and taste of food.

It's just that the smell of osmanthus honey will be more mellow, while the smell of sugar osmanthus will be fresher.

(End of this chapter)