Hardcore Chef Dad

After everything was prepared, Li Feier made some opening remarks.

Chinese cooking has been inherited for thousands of years, and in modern times, with the influx of a large number of ingredients from all over the world, our Chinese food menu has once again been enriched. So today, please follow our lens and take a good look. The best of Chinese cuisine.”

Then, the camera captured Zhuang Daozhong, Su Jinrong and Feng Yifan.

Li Feier also introduced the three people.

Today we are in Huaicheng, Jiangsu Province. When mentioning Jiangsu Province, people will naturally think of Jiangsu cuisine among the eight major cuisines. In fact, before the eight major cuisines, there are four major cuisines. Among them, Huaiyang cuisine also originated from Huaicheng and Yangcheng in Jiangsu Province.

So today, we have invited three people, who are the inheritors of Huaiyang cuisine and Jiangsu cuisine, to show us the Chinese food in Jiangsu Province.

Li Fei'er and everyone looked at Feng Yifan and the two old men, looking forward to the first cooperation between these three generations.

I really want to see what kind of dish three generations will cook together.

Li Fei'er still used the interview method to directly ask the questions on everyone's mind.

The three of them can be regarded as the third generation of top chefs in the country. I wonder what dish they are going to show us today?

Feng Yifan directly took out the prepared ingredients.

The camera turned and captured the ingredients photographed by Feng Yifan on the chopping board.

Li Fei'er recognized it and said, This should be a mandarin fish, right?

Then, Li Fei'er said: So, what the three of you are going to present to us today is the classic dish Squirrel Mandarin Fish?

Feng Yifan, his father-in-law and Mr. Zhuang looked at each other.

He said, No, today's dish also uses mandarin fish, but it is not squirrel mandarin fish. It is a dish that may not be so familiar to everyone.

Hearing such words, not to mention the people who were filming and Li Fei'er, even everyone in the kitchen and kitchen watching by Su Ji were a little curious?

After taking a nap, the three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei who returned to Su Ji Lai also sat outside the camera with their parents and stared.

Now I heard what Father Feng said,

The three little girls also stood up and stared curiously.

The little girls were very well-behaved and did not disturb Father Feng’s filming.

Li Fei'er asked with a smile: Three chefs, we are really curious. If it weren't Squirrel Mandarin Fish, what dish would you three cook for us?

Su Jinrong answered: It's a dish that my father improved, Vinegar Braised Mandarin Fish.

Such a dish really surprised everyone.

It can be said that this dish is indeed not that famous.

If it's familiar, it's certainly not as good as Squirrel Mandarin Fish.

So Li Fei'er and the others are really curious, what's so special about such a dish?

Zhuang Daozhong smiled and said: Maybe everyone is more familiar with Squirrel Mandarin Fish, but this vinegar-braised mandarin fish dish is definitely as good as squirrel mandarin fish, and this dish cannot be completed by a chef alone. .

The first difference between it and squirrel mandarin fish is that squirrel mandarin fish is coated with dry powder before frying, while vinegar-braised mandarin fish is coated with wet paste and fried three times to ensure that the fried bones of the mandarin fish are crispy. , and then pour the cooked hot sauce.

Feng Yifan added: After the mandarin fish is fried for the last time, the same hot sauce must be poured on the mandarin fish while it is hot to ensure that the sauce can directly penetrate the crispy fish and reach the internal fish bones. on, so two people have to do it together.”

Listening to the three top chefs, everyone is full of expectations.

Especially everyone in Su Ji's kitchen was really curious about this dish and wanted to try it.

After all, this dish was improved by Mr. Su Quansheng.

Zhuang Daozhong even said: At the state banquet, I once cooked this dish with my senior brother. At that time, senior brother Su was frying the mandarin fish, and I was responsible for boiling the sauce according to his instructions. When the dish came out, it was really It’s fragrant and makes people salivate.”

I heard that this was a dish that appeared at the state banquet, which naturally made people even more curious.

Li Feier said with a smile: Then please invite the three masters to reappear for us.

Feng Yifan looked at each other with the two old men, and then he started his business.

The difference between Feng Yifan and other times this time is that his job is to clean up the mandarin fish.

This includes slaughtering fresh mandarin fish, cleaning the fish, and changing the body of the mandarin fish into flower knives as required.

Under Feng Yifan's neat skills, the mandarin fish was quickly cleaned up.

While he was changing the sword, two old men, Su Jinrong and Zhuang Daozhong, were explaining beside him.

Su Jinrong said: Everyone, please pay attention. This vinegar-braised mandarin fish is different from the squirrel mandarin fish. This dish cannot be deboned, but the fish bones must be kept intact so that they can be propped up by the fish bones. The shape of the final dish.”

Zhuang Daozhong said: You see, you have to cut the fish straight down like this, cutting all the way to the fish bones, but not hurting the fish bones, and then you have to cut horizontally like this, and then use the knife later, but you can't cut the fish meat. , need to be connected.”

Zhuang Daozhong's explanation also opened everyone's eyes.

Because Feng Yifan was so fast and accurate in his execution, every move he made was extremely standard.

Lin Ruifeng, who was watching, whispered to Ning Cheng next to him: Did you see it? This is the strength of Master's knife skills. Each cut is very accurate. It stops at the fish bone and will never hurt the fish bone. Opening the back slice also ensures that the fish meat does not fall out.”

Ning Cheng heard this and said in a low voice: Senior brother, this is a bit too much for me.

Lin Ruifeng almost couldn't help but laugh out loud. He covered his mouth to suppress his laughter before he said, Actually, he's also a super class for me.

Ning Cheng almost laughed out loud and could only quickly cover his mouth with his hands.

Ma Xiaolong next to him said: Don't laugh, this is a rare opportunity to learn, can't you be more serious?

After hearing Ma Xiaolong's words, Lin Ruifeng and Ning Cheng suddenly became serious.

In fact, not only Ma Xiaolong was very excited at this moment, but everyone in the kitchen was watching very seriously, including Shi Jiahui, who was also looking forward to it.

While Feng Yifan was processing the mandarin fish, Su Jinrong also mixed a paste.

The paste used to wrap the fish is a paste of eggs and starch.

Su Jinrong said: This batter can actually be used to fry other things. The main reason is to ensure that the moisture inside is locked in and the outside is crispy enough. Look, it looks like this. Pull it with your hands. This Just make it automatic and downstream.

The photographer was really serious about shooting, and everyone present was also looking at it very seriously.

It can be said that Su Jinrong is teaching everyone how to make fried batter.

After the frying paste was prepared, Feng Yifan also processed the mandarin fish and marinated it with onion, turmeric wine, salt, sugar and pepper.

Feng Yifan will break open the fish meat and smear the inside to ensure that it is marinated to the bones.

Zhuang Daozhong said on the side: This must be done to ensure that the entire fish is marinated, so that it can be coated evenly.

While marinating the fish, Feng Yifan also prepared the oil pan.

Su Jinrong said: As for the oil in the pan, you don't need to replace it with new oil every time you fry, but you must remember that the oil for frying meat and vegetable dishes should be separated. At the same time, after each frying , be sure to clean up the oil.”

When the fish was marinated, Su Jinrong officially took over.

The moment Su Jinrong took over, everyone began to become a little nervous. Everyone's eyes were fixed on the movements of Su Jinrong's hands.

This is the first time that Su Jinrong has personally cooked such a big dish since his stroke.

When Su Jinrong first caught the fish in his hand, his hands shook slightly.

Seeing this scene, everyone was really sweating for the old man.

Feng Ruoruo also clenched her fists and couldn't help but mutter: Come on, grandpa.

Su Jinrong calmed down quickly, held the fish head and tail with his hands, then put the fish into the paste, and hung the paste evenly on the fish body.

After bringing it out, Su Jinrong quickly put the fish into the hot oil.

Zhuang Daozhong said: This is the first time of frying. The oil temperature should not be very high. It should be about three or four layers of oil. You should fry it slowly and let the fish take shape.

At this time, everyone saw that Su Jinrong did not loosen the head and tail of the fish, and did not let the mandarin fish fry by itself in the oil pan. Instead, he lifted the head and tail of the fish and curled them in the middle to let the fish Showing a leaping appearance.

Su Jinrong said while frying: It's slightly curled, like a fish leaping up, that's the shape of this dish, the so-called fish leaping over the dragon's gate.

Feng Yifan was watching from the side. When he saw the sweat on his father-in-law's forehead, he reached out and wiped the sweat from his father-in-law.

After the first pass of deep-frying, the fish is basically finalized.

Su Jinrong fished out the fish and put it aside to cool down.

You can't just fry it a second time at this time. You must let it sit and dry for a while.

At this time, Zhuang Daozhong also sat on the pot on the stove nearby and began to prepare the vinegar sauce that would be poured on the fish.

During the process of boiling the juice, Zhuang Daozhong also continued to give some explanations.

The sour juice of this vinegar requires some complex seasoning. You cannot just use one kind of vinegar. You must first use mature vinegar, and finally add some balsamic vinegar. Only in this way can the aroma of vinegar be better brought out.

Moreover, this juice must be boiled to a thick consistency, but it must not be boiled too much to make the juice bitter. The juice must be dark red and bright, so that it will look beautiful after being poured on it.

While Zhuang Daozhong was boiling the sauce, Su Jinrong had already deep-fried the fish in the oil pan for the second time.

Feng Yifan helped by saying: When re-frying, the oil temperature needs to be raised to six or seven levels. Then you can't just throw it into the pot like this. You have to use a colander to hold it while frying. This way, you can ensure the shape of the fish. It will not be destroyed.”

Su Jinrong held the fish with a slotted spoon in one hand and put it into the oil pan. At the same time, he picked up another iron spoon and poured oil on the fish.

After the second re-frying, the fish was taken out of the oil pan again and allowed to dry.

Next to it, Zhuang Daozhong's juice has begun to thicken, and the aroma of vinegar has come out.

After the oil temperature finally reached the eighth level, Su Jinrong put the fish into the oil pan for the last time and fried it.

Feng Yifan said: Don't think that this will be very oily. In fact, when the oil temperature is low, the oil will be eaten into the fish, but when the oil temperature is high, the oil eaten will be absorbed into the fish at high oil temperature. I was forced out.

After the third frying was completed, Zhuang Daozhong had already cooked the vinegar sauce.

Finally, add the balsamic vinegar, which instantly brings out a richer vinegar aroma.

Then, Su Jinrong also fished out the fish, and Feng Yifan quickly took over.

He used oil-absorbing paper to absorb the oil on the fish, slightly shaped the fish, and then placed it on a plate.

Seeing Feng Yifan's move, the group from the provincial station were a little shocked, and the makeup artist couldn't help but exclaimed in a low voice: Oh my God, isn't this afraid of being burned?

Feng Ruoruo heard from the side and said: Dad's hands are not afraid of getting hot.

Yang Xiaoxi said: Father Feng is not afraid.

Chen Yaofei said: Dad Feng can handle hot and hot things.

Another person from Taiwan said: This is the legendary ruthless iron hand.

Not long after the fish was placed on the plate, Zhuang Daozhong took out the vinegar sauce with a spoon and poured it on the fried fish.

For a moment, the hot vinegar sauce came into contact with the hot fish, making some sizzling sounds.

And then there was a strong fragrance.

The aroma of vinegar and fish are really intertwined, making people salivate and feel like they can't wait to taste it.

Finally, Feng Yifan sprinkled on some green onions and some processed almonds.

Then pour some soup on the edge of the plate.

This plate of Stir-fried Mandarin Fish in Vinegar is considered complete.

When the finished product came out, the provincial and Taiwanese photographers, together with A Fei and A Bin, zoomed in to take pictures seriously.

The whole fish looked like a fish jumping up, as if it was about to jump out of the plate.

The deep red vinegar sauce, paired with the fried golden fish, also makes the whole dish look very unique and beautiful.

Then, Feng Yifan directly dismantled the fish.

Everyone was a little surprised when they watched Feng Yifan dismantle it.

On the one hand, I was surprised that Feng Yifan was demolished like this. On the other hand, I was also surprised that this fish was really rotten.

It turns out that with just a simple push of chopsticks, the entire fish can be taken apart, and even the bones can be easily broken.

Feng Yifan opened the whole fish and said: As the saying goes, one heat is better than three delicacies, this vinegar-braised mandarin fish must be eaten while it's hot. Let's try it together quickly and see what my father-in-law and teacher have done after so many years. How does this dish that my uncle collaborated with taste like?

Su Ruoxi also brought small plates and distributed them to everyone, and also gave out small forks for everyone to taste.

The three little girls Feng Ruoruo, Yang Xiaoxi and Chen Yaofei are naturally not to be missed. The three little girls can't wait to eat.

Feng Yifan smiled and said, This dish is sweet and sour. Can it be considered your afternoon dessert?

Feng Ruoruo heard this and said, No, Dad's dessert is a dessert. This is a dish, not a dessert. Dad, you have to make us another dessert.

Yang Xiaoxi and Chen Yaofei naturally supported Feng Ruoruo together.

What the three little girls said also made everyone in Su Jili laugh.