Food starts with noodles

Because the ingredients were changed temporarily, it made the work more difficult for the referees. After all, pickling stinky mandarin fish is not like knife skills, and you can get the general idea at a glance.

Although the steps of marinating stinky mandarin fish are not difficult, if one person stares at ten people, it is inevitable that there are omissions.

Therefore, the number of referees in the afternoon increased to twenty.

This time it was a knockout match, the ones who were selected were eliminated and left, and the ones who were selected stayed to prepare for grouping.

After Xu Zhuo heard the start command, he held the mandarin fish with one hand, and with the kitchen knife in the other, he began to scrape the fish scales with the back of the knife.

When marinating stinky mandarin fish, the scales of the fish must be scraped clean, so that the fish tastes good.

If there are fish scales left over, it will not only affect the taste of the stinky mandarin fish, but also prevent the water from the fish meat covered by the fish scales from penetrating during the pickling process.

It will cause the taste of the fish to deteriorate, and may even cause spoilage.

Xu Zhuo unhurriedly scraped off the scales of the fish, then cut open the belly of the fish with a kitchen knife, and after taking out the internal organs, the crucial step of marinating the stinky mandarin fish came...

Salt.

Chapter 681 Pickled Smelly Mandarin Fish

There are many tutorials on pickling stinky mandarin fish on the Internet.

Before Xu Zhuo got the skills, he actually read a lot on the Internet, and Yu Keke also helped to find a lot.

But there are many tutorials, but few are done right.

Because many of those tutorials were not done by Huizhou people.

Even if it was made by Huizhou people, it was modified with added oil and vinegar.

Then they advertise under the banner of authenticity and mislead others.

First of all, the first point is that after the fresh mandarin fish is killed, it is directly salted and marinated without cleaning.

Mandarin fish has viscera and blood residues in its belly, which makes it easier to ferment and taste. If these are all washed, it can only wait for the fish to rot and ferment.

Although the two look similar, the taste of the fish is different.

Because the fish with viscera remains, the fermentation time is shorter. Although the fish meat has a faint smell, the meat quality is not spoiled.

On the contrary, because of the heavy pressure of the slate, the water in the fish is squeezed out, and the fish will become more firm and tender.

However, if the fish is washed and marinated, the fish meat will really deteriorate and rot, and the taste will become soft and rotten, with no strong taste.

Moreover, with the addition of raw water, the fish meat is easy to rot and become smelly.

The difference between the two is rarely clarified in tutorials.

Some people even know that it is right to do so, but they worry about being called unhygienic, so they artificially add the link of washing fish.

Of course, the stinky mandarin fish must be cleaned.

It's just that the cleaning step is placed before cooking in the pot. At this time, the marinated mandarin fish will be cleaned inside and out.

The mucus produced by marinating, as well as some carrion in the fish belly, must be cleaned off.

The stinky mandarin fish produced in this way is fresh and tender, and the taste is very good.

In fact, earlier, when the stinky mandarin fish was marinated, the guts were not removed at all, but it was later discovered that the fish that were not gutted were not put at all.

Even though the outside is still intact after being rubbed with salt, the inside of the fish is completely rotten.

That's why there is a pickling method to remove the internal organs.

Another point is that when marinating stinky mandarin fish, the skin of the fish should not be damaged, and the fish should not be knifed.

Once the integrity of the fish skin is destroyed, the taste of the marinated mandarin fish will decline.

Because after destroying the integrity of the fish skin, the mold will penetrate directly into the fish.

Not only will it cause the fish meat to not be preserved for a long time, but it will also cause the fish meat to become loose and affect the taste.

Moreover, marinating with a flower knife, the umami substances in the fish will be lost, which will affect the taste of the finished product.

Besides, after it is marinated, it needs to be cleaned. How can it pass the water with a flower knife?

To make stinky mandarin fish, you need to use a flower knife, but after the fish is marinated and cleaned, it will be marked with a cross flower knife, and then it will be cooked in a pot.

The last slot is to put onion, ginger and pepper aniseed when marinating.

Xu Zhuo is really speechless on this point. The purpose of marinating stinky mandarin fish is to stimulate the umami flavor of the fish itself, and at the same time squeeze it to make the fish more firm.

But after you add onion, ginger and pepper, can you still taste the umami of the fish?

I don't know much about those who make food tutorials.

Just like this, he still said that he was authentic.

Xu Zhuo plans to publish a tutorial after he learns the skills of cooking stinky mandarin fish, and the title will be the unorthodox method of stinky mandarin fish.

See if those people know how to blush.

While complaining about this in his heart, he quickly applied salt to the inside and outside of the mandarin fish.

The purpose of smearing salt is mainly to use the salt to kill the water in the fish, so it doesn't need too much.

Because if you put too much, it will affect the fermentation of the fish.

After wiping the fish inside and out, Xu Zhuo put it into the small wooden bucket brought by the staff just now, covered the bucket, and then moved a big stone to press it.

This step is also an essential step for marinating stinky mandarin fish.

After finishing these, Xu Zhuo leisurely watched other people's operations.

Some people are looking for washed fish, some people are looking for aniseed green onion, ginger and peppercorns, and some people stand there because they haven’t learned about stinky mandarin fish yet, staring blankly at the mandarin fish on the cutting board. .

These types of people will be eliminated.

As someone who owns a restaurant at home, Xu Zhuo has been very clear about the inheritance in the culinary circle since he was a child.

The people in today's competition are basically apprentices, and they don't have much experience with a big dish like stinky mandarin fish.

But even if you have never been in contact with it, you should have the opportunity to see pickled stinky mandarin fish when you work in the shop.

However, these people learn what they teach, they don’t know how to learn actively, and they even use their mobile phones to check tutorials online when things are critical.

Not a qualified apprentice at all.

Because the secrets in the kitchen may seem complicated to outsiders, but the people in the kitchen are still able to learn.

And this kind of pickling method is not difficult at all, and you can learn it with a little snack.

An Anhui chef who has studied in the kitchen for several years can't pickle stinky mandarin fish, so I can only explain one point.

too lazy!

And those contestants who stared at Mandarin Fish with big eyes and small eyes were invited out immediately.

It's okay to be lazy at ordinary times, but you can't even be blind at critical times.

This kind of player.

really...

Discredit Anhui cuisine.

Soon, the quota of thirty people eliminated was made up.

Because there were cameras filming and many people around were broadcasting live, Guo Shuying and a few other old people also pretended to step off the stage and shuttled among the contestants.

From time to time, I also point out some contestants who have flawed pickling methods.

Create a scene of passing the torch.

"Your pickling method is very standard, and the technique is very quick. Who did you learn from?"

When Xu Zhuo was wandering, Guo Shuying walked over with his hands behind his back and asked the question in his heart.

When he was on stage just now, he paid attention to Xu Zhuo's operation.

I'm still going to mock Xu Jimin in the group.

As a result, Xu Zhuo's method of pickling was absolutely correct, and the standard couldn't be more standard.

Among the 100 contestants, there were no more than [-] who did exactly the same as Xu Zhuo.

As for Xu Zhuo, there are less than ten people who move swiftly and without any lag.

Only five or six to be exact.

And half of those five or six people worked in workshops specializing in stinky mandarin fish.

He has long been familiar with the method of pickling stinky mandarin fish.

and so……

Xu Zhuo really shocked Guo Shuying.

Some people in their consultant group had praised Xu Zhuo before.

Such as Zheng Guangyao, Dai Zhenting, Yu Peiyong and others.

But Guo Shuying didn't take it seriously, thinking they were bragging about Xu Jimin's business.

Today, after watching Xu Zhuo marinate stinky mandarin fish, Guo Shuying really understood how strong they are talking about talent.

A descendant of Shandong cuisine who cooks Anhui cuisine more authentically than Huizhou people, this talent is indeed extraordinary.

Xu Zhuo didn't know how to answer Guo Shuying's question.

He pondered for a moment, then dumped the blame on his old man.

"My grandfather taught me. He said that Anhui cuisine is not difficult..."

Chapter 682 Group Knockout

Guo Shuying's face twitched.

Obviously, he was stimulated by these words.

However, Xu Zhuo's performance truly reflected the proposition that Anhui cuisine is not difficult.

Really...

A pair of talented grandparents.

No wonder Xu Jimin looks down on this or that in the group every day.

The main dishes of Anhui cuisine have been thoroughly studied by others, and they even taught them to their grandsons.

This kind of person does have the capital to make publicity.

Thinking of this, Guo Shuying sighed lightly.

He turned and walked towards the rostrum.

Next, the referees in the field began to group the remaining [-] players.

Xu Zhuo was assigned to the first group.

After getting the number plate for the group, Xu Zhuo left the venue under the leadership of the staff, because next, there will be a competition between the chefs.

Compared with the apprentice competition, the competition between chefs is more interesting.

Not only are the chefs skilled, but they also cook hard dishes.

Not only is it pleasing to the eye, but if you are lucky, you can also taste a few mouthfuls.

So as soon as the chefs appeared on the stage, there were cheers from the crowd, and Meng Liwei, who was sitting in the media tasting seat, grinned his mouth to the ear.

His face was full of anticipation.

"When did you learn stinky mandarin fish? Why haven't you done it in Linping City?"

Yu Keke flocked up, curious about Xu Zhuo's ability to pickle stinky mandarin fish.