Food starts with noodles

Well, this wave is called proactive attack.

Grabbing Dai Zhenting's lines left Dai Zhenting speechless.

Sure enough, when Xu Zhuo said that he wanted to make West Lake vinegar fish, Dai Zhenting was obviously surprised.

He looked at Xu Zhuo and asked curiously, "So, your grandfather has been studying Zhejiang cuisine again recently?"

Xu Zhuo smiled and shook his head: "No, recently I watched your video of making West Lake vinegar fish, and I tried it when I had nothing to do, and it tasted pretty good to me.

In addition, this dish is relatively simple and low in cost, but it is famous enough, so let's make this dish.

It just opened the eyes of those who have misunderstood the dish of West Lake vinegar fish, and let them know the real way of West Lake vinegar fish. "

The most controversial dish in Zhejiang cuisine should be West Lake Vinegar Fish.

This Tao is very famous, but the public has mixed feelings about it.

To be precise, almost all of the missions are worthy of the name, especially for tourists who travel to Hangzhou, and taste the West Lake vinegar fish, but just after eating it, they are overwhelmed by the fishy smell and lose their appetite. My impressions also started to deteriorate.

I searched for some travel notes about Hangzhou and descriptions of vinegar fish in the West Lake on the Internet, and almost none of them were very good.

According to legend, the West Lake vinegar fish tastes like crab, sour and sweet, making people unable to stop.

But after you really taste it, you will find that the fishy smell seems to be stronger than the crab smell.

The reason for this difference is that the merchants who make West Lake vinegar fish are lazy.

The grass carp used is farmed, and the meat is not tender and firm.

After the grass carp was bought back, it was not rested in clean water, and the grass carp did not spit out the sediment.

Moreover, these grass carp are not killed first, but are killed together, and then boiled in water and sauce.

Although the grass carp produced in this way has improved a lot in efficiency, it is also very cost-effective.

But the taste, can it be compared with the fish that is killed first and boiled in juice?

Dai Zhenting said when he made the video before that the West Lake Vinegar Fish is a dish that has high requirements on ingredients and cooking time.

I also appeal to colleagues of Zhejiang cuisine to pay attention to this dish and not to leave a bad impression on outsiders.

But his appeal did not receive a decent response, and many people even laughed at Dai Zhenting in private.

What age is it still doing this? Quanjude’s food is so bad, don’t tourists from all over the world come to taste it?

And you have to wait for a seat during the peak period. Although the reputation is not good, does this prevent people from making money?

Live your retirement life well after retirement. This is both an appeal and an advocacy. You can say this after you have achieved fame. It really doesn’t hurt to stand up and talk.

Not only Dai Zhenting has seen similar comments, but also Xu Zhuo has seen many of them.

Some people even posted messages on Xu Zhuo's Weibo, asking Xu Zhuo to persuade Dai Zhenting not to speak up for the industry. If this continues, all colleagues will be offended.

Now he is going to do a show with Dai Zhenting, although he also disapproves of Dai Zhenting calling out to the same industry at every turn, but as one of his own, he still has to support it.

Cooking West Lake Vinegar Fish this time is Xu Zhuo's response.

As a northerner, I know the authentic method of West Lake vinegar fish, and I have published it. Do you still have the nerve to fool those tourists in the future?

After agreeing to cook West Lake vinegar fish, Xu Zhuo specifically asked the purchasing manager of Sifang Restaurant to buy some wild grass carp weighing a pound.

He also specifically explained that he must buy wild grass carp from high-quality waters, not just casually.

Dai Zhenting has just arrived here, so he must sit down with the old man Yu Peiyong, Ji Wenxuan and others to chat and eat, and let the young people in the studio have a good time in the capital.

Therefore, if you make a dish of West Lake Vinegar Fish, you will get it the day after tomorrow at the earliest.

But in order to ensure the quality of the dishes, the fish have to be bought now, and then kept in clean water for two or three days.

Let the grass carp spit out the sediment, and at the same time relieve the nervous tension caused by fishing and transportation.

Only in this way, the meat quality of the fish will be better, and the bloodletting can be done more thoroughly.

Although it seems a bit metaphysical to say so, the West Lake Vinegar Fish dish is really particular about this aspect, because if one is not careful, the taste and texture of a well-known dish will be greatly reduced.

It even became fishy and unpalatable.

When they came to Sifang Restaurant, Xu Zhuo first invited everyone to have a welcome banquet together, and then drove them to their place of residence, allowing them to rest for a while and move around freely.

When it was getting dark, Xu Zhuo drove Dai Zhenting away.

This time I didn't go to Sifang Restaurant, but went to the main branch of Ji's Roast Duck Restaurant where Ji Wenxuan was.

Here, the old man and the others have arrived, and everyone has dinner and tea with Dai Zhenting, recalling the past.

Naturally, Xu Zhuo didn't participate in this kind of meal for the elderly. He drove away after sending Dai Zhenting to attend the launch event of an electric car with Ji Mingyu.

Well, this is a relatively large-scale commercial event received recently. At this press conference, Xu Zhuo, as the on-site experience officer of this car, will focus on talking (bragging) about the ride experience.

Before coming here, the lines he was going to say had already been sent to the mobile phone, let Xu Zhuo memorize them first, it is best to form his own language, so as not to let people see that he is memorizing lines.

In the past, Xu Zhuo didn't bother to participate in this kind of business activities.

But now, he can't wait for the manufacturer to hold two press conferences a day.

The next day, when everyone was still free to move around, Xu Zhuo and Dai Zhenting's live broadcast room released the first trailer for this live broadcast.

This pilot film is mainly to warm up the live broadcast, and also to preview the content of the live broadcast.

The content of the live broadcast is West Lake Vinegar Fish. Xu Zhuo introduced in the pilot film that the West Lake Vinegar Fish eaten by most people is not authentic and the way it is done is wrong.

This topic quickly boarded the hot search on Weibo.

Many kings who know "no one knows West Lake vinegar fish better than me" have accused Xu Zhuo, saying that he speaks too loudly at a young age.

Many people expressed that they were waiting to see Xu Zhuo's jokes.

Some people even felt that Xu Zhuo's words offended Zhejiang and Hangzhou, and called on everyone to boycott Xu Zhuo.

Of course, these are all propaganda methods, not only Li Hao participated in the promotion, but even the live broadcast platform also spent money to stir up the popularity.

After all, these popularity will be converted into traffic after the broadcast.

Now is the era when traffic is king.

Having traffic means having everything.

It was the weekend two days ago, at eleven o'clock in the morning, Xu Zhuo and Dai Zhenting officially started broadcasting.

Let me show you the authentic recipe of West Lake Vinegar Fish.

Chapter 1587

It is said that in the Southern Song Dynasty, Emperor Gaozong Zhao Gou took a boat trip to the lake and tasted the fish cooked by Song Wusao, a famous folk chef at that time, and praised it endlessly.

This made Song Wusao famous and regarded as the master of fish making.

However, it is also said that Mrs. Song is best at fish soup, and there is someone else who makes West Lake vinegar fish.

Some people even say that the name "West Lake Vinegar Fish" originated from the Qing Dynasty, and there was no such term in the Song Dynasty, let alone cooking for the emperor.

Whether these legends are true or false, no one in modern times can understand.

However, modern people are good at making soup, so they put West Lake Vinegar Fish and Mrs. Song’s Fish Soup under Mrs. Song’s name, giving Mrs. Song two famous dishes.

It was all made by Mrs. Song, so there is no need for everyone to fight over it.

How good.

At the beginning of the live broadcast, Xu Zhuo and Dai Zhenting didn't make it immediately, but sat in front of the camera and chatted about the legend of the West Lake vinegar fish.

The reason for this is to increase the fans' sense of expectation. This kind of delicacy and allusions related to legends can most stimulate everyone's appetite.

In addition, there are many people who haven't entered the live broadcast room yet, so let's talk about related topics first, and it won't be too late to start when the number of viewers in the live broadcast room has increased by a similar amount.

These are all routines for live broadcasting. Under normal circumstances, they will postpone it for half an hour or more.

10 minutes later, the live broadcast room has reached No.1 on the leaderboard.

Many well-connected anchors are advertising for Xu Zhuo.

Anyway, it's just a one-sentence thing. People who like to watch it will naturally click on it, and it's useless if they don't like to watch people shouting hard.

The advantage of doing this is that besides showing the relationship with Xu Zhuo, it can also show favor to Xu Zhuo's fans.

This is the best of both worlds, and no one will say no to it.

Of course, sometimes the platform will take the initiative to stir up awkwardness between the live broadcasts for the sake of profit, making fans on both sides vindictive and motivating them to spend money on the rankings.

Xu Zhuo's fans are quite sensible, and they usually don't fight against others.

unless……

Xu Zhuo was pushed down from No.1.

Well, since Xu Zhuo started the live broadcast, every time the broadcast starts, the popularity value of the live broadcast room will go to No.1 on the ranking list.

Just kidding, there are so many pushers behind him, and Xu Zhuo knows so many rich people, everyone spends a little money, and they will be far ahead on the list.

This is not to say that other anchors don’t have big fans, the main reason is that before Xu Zhuo starts broadcasting, he usually greets those anchors in the group, and only starts the broadcast when no one is competing for the rankings. It's high enough, so I haven't encountered so many shit.

At 11:30, Xu Zhuo fished out a grass carp weighing one catty from the pool next to it and started making it.

The West Lake Vinegar Fish dish is quite simple in terms of ingredients. In addition to live grass carp, it also uses salt, sugar, balsamic vinegar, light soy sauce, dark soy sauce, rice wine, water starch and other seasonings.

In terms of ingredients, ginger is enough.

After all, this dish is going to be made of crab-flavored meat, so the presence of ginger must be indispensable.

After introducing the dishes to be used, Xu Zhuo took the grass carp and began to slaughter it under Dai Zhenting's guidance.

He first used a kitchen knife to scrape off all the scales on the fish, especially around the belly and fins of the fish.

After scraping, Xu Zhuo took the kitchen knife, turned the grass carp over, held the belly of the grass carp with his hand, then held the kitchen knife with the other hand, and stabbed the heart of the grass carp with the tip of the knife.

That is, the lower part of the middle of the two cheeks.

After stabbing in, the blood of the fish gushes out.

Xu Zhuo lifted the tail of the fish to make the blood drain more thoroughly: "The fishy smell on the grass carp mainly comes from the mucus on the surface, the black membrane in the fish's abdominal cavity, fish teeth and blood.

Therefore, when slaughtering grass carp, the blood must be bled before opening, so that the grass carp produced in this way has no fishy smell. "

When the blood was about to flow out, Xu Zhuo took a kitchen knife and cut along the incision just made, and then cut open the whole fish belly, all the way to the anus.

When drawing, be careful not to extend the knife too much, otherwise it is easy to cut the gall.

After the belly of the fish is cut open, the internal gills and some bruises are cleaned out, and then the black film in the belly of the fish is carefully scraped off.

After doing this, Xu Zhuo washed the grass carp inside and out, put the fish flat on the chopping board, took a kitchen knife, and began to modify the fish.

The dish of West Lake vinegar fish is a bit different when changing the knife. First, the fish should be cut in the middle.

But instead of dividing the fish into two pieces of equal size, it should be divided into one large and one small.

The specific method is to lay the fish flat, cut the knife two centimeters away from the tail of the fish, insert the kitchen knife horizontally into the fish, stick to the spine of the fish, and cut forward.

When cutting the skull, put the fish head upright, and use a kitchen knife to split the fish head from the middle.

In this way, one fish becomes two pieces, one big and one small, male and female.

At this time, the head of the fish was completely exposed, Xu Zhuo took the kitchen knife and took the opportunity to pick out the fish's teeth and the whole mouth.

This dish should remove the fishy smell as much as possible, so these parts that may be contaminated with fishy smell need to be removed.

After doing this, Xu Zhuo took a breath.

But it's just a breather, he needs to continue to modify the fish, the longer the pause, the worse the taste of the fish will be.

It can be said that making West Lake vinegar fish is a process of racing against time.

The knife modification of West Lake vinegar fish is very strange. From cutting open to cutting, it is different from ordinary fish.

Xu Zhuo cleaned the two sliced ​​fish again, and then placed the fish skin up on the chopping board.

He first took the male piece with the fish's spine and tail, and cut the knife from behind the gills, and cut the fish diagonally.

The flower knife is similar to the peony flower knife, but the range is not so large. The knife is cut at an angle, and when it is close to the spine, it is slightly sliced ​​toward the fish head, so that the fish can be separated naturally.

Then at an interval of three or four centimeters, make a second flower knife.

When making the third flower knife, cut it hard and cut off the whole fish from the middle.