Food starts with noodles

Xu Zhuo didn't know what the reason was, anyway, the practice of West Lake Vinegar Fish is so magical and mysterious.

After cutting, the male piece is divided into two parts, the fish head and the tail. There are two flower knives on the fish head and two flower knives on the fish tail.

After finishing the knife on the male piece, Xu Zhuo took the female piece over and continued to hit the knife on it.

The flower knife on the female piece is even weirder, because the flower knife is not on the skin of the fish, but on the flesh of the fish.

That is to say, where the fish meat is relatively thick near the fish spine, use a kitchen knife to make a scratch about two centimeters deep on the part between the fish skin and the fish ribs.

This is the flower knife on the female piece.

This flower knife has a unique name, called Qidao.

"Grandpa Dai, why is this knife called the Seven Swords? Is there anything special about it?"

In order to increase interaction and to show Dai Zhenting's authority in this area, Xu Zhuo didn't act immediately, but asked this question first.

Only in this way can everyone's curiosity be aroused.

In addition, Xu Zhuo is also very curious, why is it called such a martial arts-like name for a good Huadao.

Dai Zhenting said with a smile: "About the seven knives, there have been two different interpretations in Zhejiang cuisine since ancient times.

The first explanation is that the whole process of changing the fish to a knife is counted from the time when it is cut into male and female pieces. At this step, it happens to be the seventh knife, so this step is called the seven knife.

And the second explanation is that when doing this step, you can't directly cut to the end with a single knife, and there must be a change in the force of the knife tip.

When cutting, cut it down, collect it slowly, cut it down again, and collect it a little more.

The knife flower cut out in this way looks like a single cut on the surface, but in fact, the whole knife flower will form a wave shape in the fish.

In this way, the fish will be cooked more easily and tasted more easily. "

After Dai Zhenting finished explaining, Xu Zhuo had already made seven swords.

He played the flower knife in the second way, not to cooperate with Dai Zhenting's explanation, but mainly because the skills given by the system did just that.

After finishing the flower knife, Xu Zhuo quickly set up the wok and poured water into it.

Start preparing to make this famous West Lake Vinegar Fish.

Chapter 1588

The production of West Lake Vinegar Fish is actually very simple compared to other famous dishes.

To put it bluntly, after slaughtering the fish, boil a pot of water, then put the fish in and cook for 3 to [-] minutes, then take it out and put it on a plate.

Then boil some thick sauce with white sugar and balsamic vinegar and soy sauce and pour it on the fish, and then sprinkle a little minced ginger, and you're done.

But the method is this way, but there are many doorways inside.

For example, when changing the usage of the seven-sword before, if Xu Zhuo hadn't obtained the A-level skill, he would probably have done it with a single slash.

Only those who fully understand the West Lake vinegar fish will know that this knife needs to form wavy knife flowers in the fish.

But in this efficiency-conscious society, this way of fighting is destined to be forgotten and eliminated.

Anyway, it can't be seen from the surface, so why bother to cut it?

Wouldn't it be more convenient and better to just draw a knife directly?

"Although cooking fish is very simple, it is also very particular. I don't know how many people are following our live broadcast to learn today. I hope everyone will do it with heart, and we will teach it with heart."

Standing beside Xu Zhuo, Dai Zhenting said with a smile: "The water in the pot should not be too much, too much water will easily make the taste of the fish less.

But it can't be too little, too little is not easy to cook.

Under normal circumstances, the water in the pot should be enough to cover the body of the fish. For example, the amount of water Xiaozhuo is taking in the pot now is just right. "

While talking, he stretched out his hand and took the camera for live broadcast to the stove to take pictures of the boiling water in the pot.

Don't rush this step, you have to wait until the water in the pot is completely boiled before putting the fish in.

If it is left early, the texture and taste of the fish will deteriorate.

When the water boiled, Xu Zhuo turned his face to look at Dai Zhenting and asked, "Grandpa Dai, do you need to put some onion, ginger or cooking wine in this water to remove the smell?"

Dai Zhenting quickly waved his hand and said: "No, no, don't put those, if you do, although it can suppress the umami taste in the fish, it will also suppress the umami taste in the fish.

As long as the ingredients are good, you don’t need to put anything, just put the fish into the pot directly after the water boils. "

After the water in the pot boiled, Xu Zhuo began to put fish into the pot.

He first took the first half of the male piece, that is, the head of the fish with the backbone, and put the fish skin up in the pot, and then put the tail of the fish in. The head and tail of the fish were connected together, like a complete fish. like fish.

After sending these, put the female part in.

Like the male piece, the skin of the fish faces upwards, and the head of the fish should be placed together with the head of the male piece.

The arrangement of this dish must be done right when it is put into the pot, otherwise the fish will be soft after it comes out of the pot, and it will be much more difficult to adjust it again, and it will easily damage the appearance of the fish.

After placing the fish, Xu Zhuo stood aside, quietly waiting for the water in the pot to boil.

Dai Zhenting, on the other hand, took an empty bowl, took a bowl of clean water and put it aside.

The fire on the stove was turned on to the maximum, and the water in the pot was not too much, so the water in the pot was boiled very quickly.

Holding the spoon, Xu Zhuo skillfully skimmed off some of the froth that appeared in the pot.

As for Dai Zhenting, after Xu Zhuo skimmed off the scum, he took the bowl of clean water he just picked up and poured half a bowl into the pot.

The water in the pot immediately stopped boiling.

But soon, it continued to bubble and slowly turned to boiling.

After all, the fire was high, and the water poured in was not too much, so although the water in the pot did not boil immediately, it was almost there.

When the water in the pot boiled again, Dai Zhenting poured some water into the pot along the side of the pot, and the boiling stopped again.

Xu Zhuo asked curiously, "Grandpa Dai, why did you add water to the pot? Can't it keep boiling?"

Dai Zhenting said with a smile: "It's okay to keep boiling, but it's easy to cook out the water in the fish, and if it continues to boil, it's easy to loosen the fish.

If you add water now, the cooked fish will have more moisture and will be more tender, and the moisture in the meat will not be cooked out.

Of course, this is an operation that requires a lot of experience.

If you do not have certain experience, you will not be able to grasp the amount of water to add and the length of cooking time, which will easily cause the fish to be cooked unevenly. "

Then, Dai Zhenting reminded those who cook in front of the video that they don’t need to learn this step.

Although the cooked fish is relatively imperfect, the difference between 95 points and 99 points is at most.

If you rashly use this method of adding cold water to cook, perhaps the original 95 points will become 85 points or lower.

Three minutes later, when the water in the pot boiled again, Dai Zhenting didn't add any more water, and the water in the pot started to boil happily.

After about 20 seconds, Xu Zhuo shook the pot a little, so that the fish in the pot swirled with the water in the pot.

Taking advantage of this time, Xu Zhuo took a large colander and scooped it up in the pot, and the three pieces of fish were stably scooped into the colander.

Dai Zhenting brought a plate, and Xu Zhuo put a colander on the plate, and the colander slowly tilted, so that the fish in it fell onto the plate carefully.

Because the position is already set when cooking, so after falling into the plate, the position of the fish is still the same.

The male pieces are put together one after the other, next to the slightly shorter female piece.

After setting it up, Xu Zhuo started to make the sauce.

Relatively speaking, the fish is not important in this dish, because the whole cooking process does not use any seasoning, and all the flavor comes from the sauce.

Therefore, the quality of the sauce is directly related to the success of the dishes.

Xu Zhuo went back to the stove. At the moment, there was still fish soup in the pot. He picked up the pot and poured out [-]/[-] of the fish soup inside, leaving [-]/[-] in the pot.

Using the original soup to cook the sauce is the secret and the key to the deliciousness of this dish.

Many people pour out all the fish soup when cooking, which is wrong.

In fact, many dishes are made with the original soup when making the sauce at the end. The reason is that the original soup contains the delicious flavor of the original ingredients. The prepared sauce is more suitable for the dishes and tastes better. .

Xu Zhuo put the pot on the stove, restarted the fire and started heating.

After the fish soup in the pot boiled, he began to add seasonings to it.

A large spoonful of balsamic vinegar, half a spoonful of light soy sauce, half a spoonful of white sugar, half a spoonful of dark soy sauce, two small spoonfuls of minced ginger, and finally a pinch of salt.

Although light soy sauce is added, in theory it is not necessary to add salt, but it is better to put some in this kind of sauce, so that the taste of the sauce will be brighter.

After the seasoning was put in, Xu Zhuo kept stirring the pot with a spoon.

This can speed up the fusion between the seasonings, and at the same time prevent the sugar from sticking to the pan after melting.

When the soup in the pot is boiled again, the taste has already wafted out, especially the smell of balsamic vinegar and ginger, which makes people think that this is eating hairy crabs.

After the fragrance came out, Xu Zhuo took the water starch that he had prepared earlier, stirred it a few times, poured some into the pot, and continued to stir.

Soon, the red-brown soup in the pot became viscous.

The sauce is ready and ready to serve.

Chapter 1589 Dai Zhenting: I am convinced, I am convinced!

After the sauce was cooked, Xu Zhuo didn't take it out of the pot immediately, but scooped a little rice wine with a frying spoon, and poured it into the pot along the sides.

Putting rice wine in at this time, one is to add a little rice wine aroma to the sauce, which can enrich the aroma of the sauce.

Secondly, it also has the effect of removing fishy smell.

After all, it is grass carp, no matter how fresh and clean it is, the fishy smell cannot be avoided.

At this time, pour a little rice wine into it, which can somewhat suppress the fishy smell in the fish.

But because it was put in relatively late and the amount was relatively small, it did not have any adverse effect on the umami taste of the fish. On the contrary, the addition of rice wine made the umami taste more perfect.

After the rice wine was poured in, Xu Zhuo was just about to take the pot to pour the juice, when Dai Zhenting suddenly came over.

"Xiao Zhuo, don't rush to pour the juice, let me check the consistency first."

What Xu Zhuo said made Xu Zhuo realize that he was too busy just now to prepare it quickly, and forgot to ask Dai Zhenting to explain the precautions when making the sauce.

Well, now he hasn't revealed the fact that he is very good at making West Lake vinegar fish. Every step before was done under Dai Zhenting's guidance.

So after Dai Zhenting came over, Xu Zhuo hurriedly asked for advice, and at the same time turned down the heat on the stove with his hands.

Well, the sauce has been almost boiled just now, if it is boiled again, it will be a bit overdone.

So he lowered the heat to slow down the evaporation of the water in the pot.

"The sauce must be boiled until it flows down in a straight line when you pick up a spoon, which is probably similar to the sweet and sour sauce used when making sweet and sour fish.

Of course, it should not be too thick, or it will stick to your mouth when you eat it.

It doesn't matter if it is too thin, if it is too thin, the sauce will not hang on the fish, and the taste will become very weak.

The smell of fish will also be infinitely magnified.

To do this step, you need to run in more. The viscosity of the sauce is not only related to the water starch, but also the amount of sugar and the length of boiling time are closely related to the viscosity. "

He glanced at Xu Zhuo's sauce and said, "The consistency is pretty good, and the color is well coordinated, so it's ready to be poured."

Originally, he wanted to give advice to Xu Zhuo, but he didn't expect that the sauce he made was so perfect that Dai Zhenting was so shocked that he almost didn't realize it.

Xu Zhuo turned off the fire, left the stove with the pot in his hand, and came to the workbench next to him.

He held the pot in one hand, and took a spoon in the other to scoop out the already boiled sauce from the pot, and then poured it on the fish.

After the fish was drizzled, he also drizzled the rest of the plate to make it look better.

After pouring the dark brown sauce, Xu Zhuo pinched some ginger and sprinkled it on top.

The whole dish is done.

The whole production process is not long, but it takes almost a quarter of an hour from killing the fish to putting it on the plate.

Every step is interlocking, and every step must be closely connected.