Food starts with noodles

It can be said that making West Lake Vinegar Fish is a process of racing against time. If the time is a little longer, the fish may not taste good.

At least when the freshness declines, the taste and texture will be somewhat compromised.

Xu Zhuo moved the plate closer to the camera so that the audience in the live broadcast room could see it more clearly.

This is also a custom of live cooking: "Fans taste first."

When everyone finished admiring it and the gluttons were hooked, Xu Zhuo put this plate of West Lake vinegar fish in front of Dai Zhenting. "Grandpa Dai, would you like to try this dish I made?"

Dai Zhenting didn't refuse, picked up the chopsticks with a smile, put a piece of fish into his mouth, and savored it carefully.

The smile on his face has never stopped since the fish was eaten, and it even became more and more obvious.

"This fish is really delicious, Xiao Zhuo, you have completely grasped the essence of the West Lake vinegar fish, the fish is very tender and slightly springy.

Served with this balsamic and ginger-laden sauce, it really tastes like eating crab.

It tastes exactly like crabmeat.

The texture is good and the taste is good... No, I have to take another bite. "

Dai Zhenting ate a few more mouthfuls, and then he put down his chopsticks contentedly: "To be honest, you are the best at cooking West Lake vinegar fish among the young people I have met in recent years.

When I was young, I thought I was pretty good, but when I arrived at the state banquet in the capital, I realized that there are so many talented people.

Don't talk about anything else, just talk about your grandpa.

Back then, when he was free, he rode a bicycle and wandered around the capital. He neither studied recipes nor practiced his skills, but the dishes he made were very delicious.

And learn everything fast.

It can be said that it is born to cook.

The West Lake vinegar fish that I was proud of back then, your grandfather studied thoroughly in less than a month, and repeatedly said that Zhejiang cuisine is not difficult.

I can't compare to others in cooking skills, so I just want to train a better successor.

I may not be able to compare with others, but my heirs must be better than their heirs.

But this is just thinking about it, your level of cooking West Lake vinegar fish is more professional than the so-called chefs in Zhejiang.

I am really convinced now, convinced! "

Dai Zhenting was indeed convinced. He originally wanted to train a successor, but none of his children and grandchildren were willing to take over.

After finally finding a son-in-law with good qualifications among the apprentices, Pang Shijie was not in the mood when he planned to pass on his own skills to the past.

I used my savings to open a medium-sized restaurant and went out independently.

Of course, the reason why Pang Shijie made this choice at the time was mainly because he didn't want to get involved in the family property disputes of the Dai family.

Dai Zhenting's sons are all staring at the family's property. If Pang Shijie wants to continue working as the head chef in Dai's restaurant, he will definitely make his uncle and brother-in-law feel unhappy.

In addition, he himself is not very aggressive, so he simply went out independently.

It's okay to go out for a trip, or find a place to go fishing, it's so clean.

He was so happy, Dai Zhenting just...

The craftsmanship is not as good as the old man's, and the children and grandchildren are not as good as others. In terms of family harmony, they are also far behind the Xu family.

Now, Dai Zhenting finally looked away.

Don't compare, don't compare, no matter how you compare, you can't compare with other people's.

Or save it.

Xu Zhuo didn't expect Dai Zhenting to have so many mental activities, so he continued to live broadcast with Dai Zhenting.

Anyway, this was live broadcast in the studio used for filming the video, a ready-made kitchen, so the two made a few more dishes based on the opinions of the audience in the live broadcast room.

After finishing the meal, the two ate and interacted with the fans in the live broadcast room. The live broadcast lasted for more than four hours, and the live broadcast did not end until after three o'clock in the afternoon.

After the end, Xu Zhuo looked at the tipping income, which had exceeded six figures.

He was just about to be happy in his heart, but when he thought of the gap of [-] million cash, his happiness immediately disappeared.

Well, the debt is heavy, and I can't be happy at all.

After the live broadcast is over, we still need to work together to shoot a few dishes.

Well, although the live broadcast is very important, the video tutorials can't be left behind, and the filming has to be filmed.

And compared to live broadcasting, the benefits of video are longer, because as long as people watch it, there will be benefits.

After Xu Zhuo and Dai Zhenting took a day off, they started filming the first dish they collaborated on.

Longjing Shrimp.

Chapter 1590 Longjing Shrimp

Among Zhejiang cuisine and even the entire Jiangnan cuisine, if you want to find a fresh dish, Longjing Shrimp is definitely on the list.

This dish is simple, delicious, and has the style and flavor of the Jiangnan region. It is not only popular with diners from all over the world, but has also been selected into the menu of state banquets many times, and has been praised by foreign guests.

This dish of Longjing Shrimp can be selected into the menu of the state banquet. Apart from the fresh taste that can satisfy the appetite of foreign friends, the main reason is that the ingredients of the whole dish are clear at a glance.

In addition to the white and tender shrimp, it is the tender green Longjing tea, which is easier to accept visually.

On the contrary, some dishes that taste good but are slightly flawed in appearance will miss the state banquet menu.

For example, for dishes such as blood duck, it is estimated that even if the ingredients are listed, foreigners will not dare to move their chopsticks.

In addition to these, there are some dishes with more Chinese-style ingredients, such as dishes such as tempeh fish, which generally do not appear on foreign-related menus.

After all, foreigners don’t know much about tempeh that looks like sheep’s dung eggs, and it is easy to cause misunderstandings.

"The dish of Longjing Shrimp is said to have been inadvertently brought about by Emperor Qianlong when he went to the south of the Yangtze River and visited around Hangzhou in a private visit..."

After the video was filmed, the two did not start making it immediately, but first talked about the origin of the dish Longjing Shrimp.

Of course, the so-called origin is fabricated.

After all, if it is related to Emperor Qianlong, it is probably false.

This is already common sense in the food circle.

But this story is very interesting. It is said that Emperor Qianlong visited the mountain in private and drank Longjing tea at a family, and thought it tasted very good.

Just taking advantage of people not paying attention, I secretly grabbed a handful.

After going down the mountain, because I was hungry, I found a place to eat.

By the way, take out the tea stolen on the mountain and let Xiaoer brew it.

As a result, when he lifted his clothes, the dragon robe inside was exposed, and the waiter in the shop saw him rightly.

The shop waiter hurried to the back kitchen to report to the boss. The boss was frying shrimps at the time. When he heard the news, he panicked and mistakenly put the tea leaves put down by the shop waiter into the pot as chopped green onions.

I originally wanted to throw it away, but it tasted good after a taste, and the tea was used, so I gave it to Emperor Qianlong to taste.

When Qianlong tasted it, the fresh shrimps contained the fragrance of Longjing tea, which tasted special, and Longyan was immediately delighted.

Xu Zhuo won't complain about this legend, but putting tea leaves in the shrimps may really be a pioneering work of this dish.

But no matter what, this kind of mistake has added a fresh dish to the world.

Although the dish of Longjing Shrimp seems simple, it is also very delicate.

First of all, the shrimps of river prawns must be used. Strictly speaking, only river prawns fished out of Qiantang River or West Lake meet the requirements.

But this is just a gimmick. Under normal circumstances, as long as it is a river shrimp, it will do.

River prawns are small in size and firm in texture. They do not taste fishy, ​​but have a faint sweetness. Therefore, many Chinese chefs like to use river prawns as ingredients in their dishes.

In order to cook today, Xu Zhuo specially asked the purchasing manager of the shop to buy some wild river prawns from Miyun.

These river prawns are still fresh at the moment, after Xu Zhuo and Dai Zhenting introduced the Longjing prawns, they began to peel the prawns.

"It is necessary to peel the shrimps while they are still alive, so that they will taste sweet and chewy.

If you use dead shrimp, the peeled shrimp will be sticky and sticky, and even have a faint fishy smell when you eat it. "

After Dai Zhenting explained to Xu Zhuo, he took the shrimp and began to peel the shrimp.

The so-called peeling shrimp, to be exact, should be called squeezing shrimp.

After picking up a river prawn, first pull off the head of the prawn, and then squeeze forward along the tail, the slightly springy prawns will jump out of the prawn shell at once.

These shrimps are not big, about the size of a finger.

And the quantity is not much, almost two taels of shrimp can be squeezed out of a catty of river shrimp.

Xu Zhuo and Dai Zhenting worked together to squeeze out the shells of these river prawns, more than three catties of river prawns, almost half a catty squeezed out.

After the shrimps were squeezed out, Dai Zhenting washed the shrimps twice with clean water to wash off the residue of the internal organs and the layer of mucus on the surface of the shrimps.

Then he came over with a few toothpicks and said: "These shrimps were not stocked in clean water, and they were not induced to vomit, so we need to pick out the shrimp lines.

This is a high-end dish, so don't feel troubled.

Be sure to clean up the ingredients thoroughly, so that the shrimp will look good and delicious.

In fact, not only this dish, no matter what dish you make, if you want to make the ultimate delicious food, you must not be sloppy with the ingredients.

Only in this way can you make delicious food and be worthy of your status as a chef. "

Dai Zhenting was worried that Xu Zhuo was impatient, so he spoke patiently.

In fact, Xu Zhuo's patience has always been quite good, especially after he acquired the skill of cooking, he became more serious about this dish.

After all, you can earn money in the store.

Under the pressure of debt, he is interested in any dish that can help Xu Zhuo earn money.

The two used toothpicks to pick out the shrimp threads from the shrimp one by one. After finishing all this, Dai Zhenting put the shrimp back into the clean water and continued to wash.

Shrimp should be washed several times, so that it will be white.

If you don't have these steps and cook it directly in the pot, the shrimp will turn red.

This is not Longjing Shrimp.

Authentic Longjing shrimps are required to be white in color.

After washing them with clean water, Dai Zhenting washed the shrimps with baking soda again.

Baking soda can clean up the mucus on the surface of the shrimp, making the shrimp more crispy.

After washing, start starching the shrimp.

While Dai Zhenting was cleaning the shrimps, Xu Zhuo was not idle either.

He took out the prepared Longjing tea leaves, put them in a bowl, poured hot water, stirred them twice with chopsticks, let the hot water completely soak the tea leaves, and then poured out the water.

Washing tea leaves is a very important step in making tea, which can wash away the dust on the surface of tea leaves.

Although today's tea is not soaked in water but cooked and eaten, this step is indispensable.

After washing the tea leaves with hot water, Xu Zhuo poured some warm water into the bowl again to soak the tea leaves.

The reason for using warm water is so that the tea leaves can be stretched as much as possible.

If you use hot water, the tea leaves are easy to rot, and it will not look good if you stir-fry them in the dish, so use warm water, so that the tea leaves will be more complete.

"Xiao Zhuo has made tea dishes before? How do you know so much?"

Dai Zhenting originally wanted to remind Xu Zhuo, but he didn't expect Xu Zhuo to be so proficient.

Naturally, Xu Zhuo wouldn't say that this was a skill he had just learned, he said with a smile: "During the Ching Ming Festival, when the tea came down before the rain, Grandpa Yu taught me how to make tea dishes and told me about it.

At that time, I remembered that the Longjing Shrimp dish I am making now, I think the process is similar to the usage of tea, so I just tried it like this, but I didn’t expect it to be true. "

Dai Zhenting smiled, since it was Yu Peiyong who said it, there is nothing unusual about it.

After the tea was brewed, Dai Zhenting had already washed the shrimps.

He wiped off the moisture on the surface of the shrimp with kitchen paper, and started to paste.

When making shrimp dishes, whether it is this Longjing shrimp dish, Baipao shrimp in Huaiyang cuisine, or stir-fried shrimp, etc., it is necessary to paste the shrimp.

Doing so can not only make the taste of the shrimp more crispy and tender, but also prevent the shrimp from becoming sticky and greasy when it comes into direct contact with the hot oil.